Diego Conterno has the vineyards, soils, vines, and grapes of the Monforte d’Alba in his blood.

For over 30 years, he has worked this land. Having first studied at the Umberto School of Enology, he continued as an understudy to iconic winemaker, Beppe Colla of Prunotto. In 1982, he went into business with his cousins Claudio and Guido Fantino. This project known as Conterno-Fantina was quite successful and lasted until 2000. It was then that he sold his shares back to his cousins, and founded his eponymous label, bringing with him vineyards, which include the famed Ginestra site. Conterno’s winery sits on a hilltop in Monforte d’Alba, amidst vineyards which drape down, just above the vineyards of famed winemaker Giacomo Conterno, amazingly of no relation to Diego. There are 7.5 hectares in total, 2 of which are Ginestra. The entire south-facing part of Ginestra is a lieu dit called Sori, which was originally planted in 1982.

Diego’s first vintage was in 2003. In 2010, his son, Stefano, joined with his father, and together the two of them continue to tend the vines, and work in the winery. Conterno takes a very straightforward and traditional approach to winemaking with the objective of making terroir-driven wines, doing so by letting the vineyard do the vast majority of the work. He employs organic practices, and each vintage is a unique experience and expression of the grapes, the year, and the place.

Nebbiolo d’Alba Baluma

This is 100% Nebbiolo sourced from the Ferrione vineyard. This site is on Bricco Monguglielmo, a hill near Monforte d’Alba, just outside of the Barolo zone. The name “Baluma” translates to “Let’s Dance.” The art on the label reflects this sentiment. The site is 450 meters above sea level, and the vineyards are south facing, offering clay and limestone marl. The grapes are manually harvested, afterwhich they are destemmed, and fermented with indigenous yeasts in temperature controlled stainless steel tanks. The wines are then aged in French oak, 500L Tonneaux for 5 months, then another 4 months in cement tanks prior to release.  Baluma is ruby red, very floral and fruity, with strawberries, violets, and of course, cherries. The balance of fruits, acid, and tannins is ideal, and this is an easy drinking alternative to Barolo. This would be ideal with a medium rare burger with tomatoes, covered with melted aged cheddar. Have a side of truffled fries as well!

Barolo

This is 100% Barolo from Conterno’s home vineyards in Monforte d’Alba including the Bricco San Pietro, San Giovanni, and Ginestra, all vinified separately. The soils are Clay and limestone marl, at an altitude averaging around 300 meters above sea level, with an average age of 20 years. The grapes are manually harvested, then destemmed, and fermented with indigenous yeasts in temperature controlled stainless steel tanks. It is aged in a combination of 500 Liter oak casks, and cement tanks for a total of 30 months. Conterno’s Barolos are more feminine, almost Burgundy-like. This is upper medium body, very juicy, with loads of cherries and floral notes, hints of menthol, and brambly spices. The tannins are fine and elegant. This would be ideal with a rich chicken and vegetable stew with loads of fresh herbs, slow braised beef, or a a grilled filet with a mushroom wine sauce and a garlicky compound butter.