Paolo Conterno

Discover the exquisite wines of the Paolo Conterno winery from Monforte d'Alba

Tradition and passion since 1886: The history of the Paolo Conterno winery

In 1886, Paolo Conterno founded the "Casa della Ginestra," laying the foundation for a winery dedicated to the cultivation of Nebbiolo, Barbera, and Dolcetto. For four generations, the Conterno family has continued this tradition, with Giorgio Conterno currently leading the company. With tireless dedication, he focuses on viticulture and the production of wines of the highest quality. The deep connection to tradition and the continuous pursuit of perfection shape the philosophy of the winery.

Philosophy of the Paolo Conterno winery: Quality, sustainability, and respect for nature

The philosophy of the Paolo Conterno winery is based on the deep conviction that excellent wines can only be created through respect for nature and dedication to tradition. Every family member contributes through meticulous care of the vineyards and the cellar to realize the vision of a perfect Barolo. Modern technologies are utilized to ease the work, without neglecting traditional methods. This interplay of tradition and innovation makes it possible to produce wines of the highest quality that reflect the terroir and the history of the region.

The Paolo Conterno winery: Geographical location and characteristics of the growing area

Monforte d'Alba: A jewel in the heart of Piedmont

The Paolo Conterno winery is located in Monforte d'Alba, a picturesque municipality in the heart of the Langhe region of Piedmont, Northern Italy. This region is renowned worldwide for its outstanding wines and offers ideal conditions for viticulture.

The terroir: Soil composition and climatic conditions

The vineyards of the winery are situated at altitudes between 300 and 500 meters above sea level and are characterized by steep slopes with inclines of 20% to 35%. The soils are predominantly clayey and calcareous, ensuring optimal water retention and allowing the vines to root deeply. The climate is temperate, with warm summers and cool winters, and the temperature fluctuations between day and night contribute to the development of complex aromas in the grapes.

Preferred grape varieties of the Paolo Conterno winery

The following grape varieties are primarily cultivated in the vineyards of the winery:

• Nebbiolo
• Barbera
• Dolcetto
• Arneis
• Chardonnay
• Sauvignon Blanc
• Moscato Bianco
• Merlot
• Cabernet Sauvignon
• Sangiovese

This diversity allows for the production of a wide range of wines that authentically reflect the characteristics of the terroir and the respective grape variety.

The vineyard locations of the Paolo Conterno winery

Ginestra: A historic cru of exceptional quality

The prestigious site "Ginestra" in Monforte d'Alba is the heart of the winery. With a southern exposure and altitudes between 300 and 350 meters above sea level, this cru offers ideal conditions for growing Nebbiolo grapes, which are used for producing the renowned Barolo. The clayey and calcareous soils contribute to the development of wines with great structure and longevity.

Other significant vineyard locations

In addition to Ginestra, the winery manages other outstanding sites:

• Riva del Bric: With predominantly southern to southeastern exposure and altitudes of 300 to 350 meters, this site is excellent for growing Nebbiolo. The wines are characterized by elegance and complexity.
• L'Alto: Located at an elevation of 450 to 500 meters, this southerly positioned site offers optimal conditions for growing Dolcetto. The wines are known for their freshness and delicate aromas.

Winemaking at the Paolo Conterno winery: Tradition meets modernity

Winemaking at the Paolo Conterno winery combines traditional methods with modern techniques to produce wines of the highest quality. After careful hand harvesting, the grapes are gently destemmed and pressed. Fermentation occurs in special tanks, with maceration times varying according to grape variety and desired wine style. For the Barolo "Ginestra," for example, the maceration duration is 18 to 25 days to ensure optimal extraction of the noble substances from the skins.