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Aldo Conterno Barolo Romirasco 2004, Nebbiolo Wine
Origin: Italy - Piedmonte
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Characteristics: SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: “Romirasco” vineyard, in Bussia (Monforte d'Alba)
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 15 days: during this time the alcoholic VINIFICATION usually gets fully complete, and the wine is then drawn off.
VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.
CELLAR REFINING: the new wine remains inside stainless steel vats for 3 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left ageing for 28 to 30 months; then, it will be bottled.
NOTES: the vineyard “Romirasco” is about 50-55 years old and its vines are replanted from time to time. The main variety of Nebbiolo is Lampia and its rootstock is Rupestris du Lot.
-notes from the winery
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Expert Review
95 Wine Advocate
There is no need to taste the 2004 Barolo Romirasco, the nose alone is enough to understand that this is magnificent wine. Aromas of tar, roses, menthol, scorched earth and smoke lead to a core of dark red fruit than unfolds onto the palate with uncommon grace and elegance. As it sits in the glass the wine gradually puts on weight, filling out its considerably structured frame with notable class. The last Romirasco was made in 1993. This bottling has typically only been made in vintages where quality is not sufficient for the family to make their top of the line Riserva Granbussia, as was the case in 2004, when the Cicala vineyard was damaged by hail. Conterno told me is so happy with this wine he will probably bottle a small quantity going forward to see how it develops. It will be fascinating to taste future Romirascos next to the Granbussias of the same vintage to evaluate how a single-vineyard wine from what many consider to be one of Bussia’s greatest vineyards compares to the Granbussia blend. Conterno expects to price the Romirasco at the same level or slightly more than the Colonnello. If that turns out to be the case, this will be a superb relative value as well. Anticipated maturity: 2009-2024.
Wine review by Antonio Galloni
93 Wine Spectator
Plum, ripe berries and hints of chocolate. Full-bodied, with velvety tannins and lots of ripe fruit, with spices and hints of raisin. The Conternos decided to make this single-vineyard wine because the crop of the Cicala vineyard was destroyed by hail in 2004. So you won't see Cicala or Granbussia Riserva in 2004. Just this and Colonnello. Best after 2011. –JS
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Read Customer Reviews
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| Price: |
$170.00/bottle |
Bottle size: 750 mL
Bottles Per Case: 6 |
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My Rating: |
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| Average Rating: 5 out of 5 |
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Aldo Conterno Barolo Cicala 2005
Characteristics: SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: “Cicala” vineyard, in Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 15 days: during this time the alcoholic VINIFICATION usually gets fully complete, and the wine is then drawn off.
VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.
CELLAR REFINING: the new wine remains inside stainless steel vats for 3 to 5 months, and it undergoes several decantings before being put into big Slavonian oak barrels, where it is left ageing for 28 to 30 months; then, it will be bottled.
NOTES: the vineyard “Cicala” [meaning: balm-cricket] is about 40-45 years old and its vines are replanted from time to time. The main variety of Nebbiolo is Lampia and its rootstock is Rupestris du Lot.
-notes from the winery
Origin: Italy - Piedmonte
Average Rating: 5 out of 5
Type: Red
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Aldo Conterno Barolo Colonnello 2005
Characteristics: SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: “Colonnello” vineyard, in Bussia (Monforte d'Alba).
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 15 days: during this time the alcoholic VINIFICATION usually gets fully complete, and the wine is then drawn off.
VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.
CELLAR REFINING: the new wine remains inside stainless steel vats for 3 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left ageing for 28 to 30 months; then, it will be bottled.
NOTES: the vineyard “Colonnello” is about 40-45 years old and, to maintain it, its vines are replanted from time to time. The main variety of Nebbiolo is Michet and its rootstock is 420 A.
-notes from the winery
Origin: Italy - Piedmonte
Average Rating: 4 out of 5
Type: Red
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