Paolo Conterno: tradition in the heart of Ginestra
The winery Paolo Conternois closely linked to the Ginestra cru. Its history began in 1886, when Paolo Conterno founded the Casa della Ginestra in Monforte d’Alba and dedicated himself to Nebbiolo, Barbera, and Dolcetto. Today, the estate remains faithful to a traditional Barolo style: long maceration, maturation in wood, and wines that are not made for immediate simplicity, but for depth, structure, and development in the bottle.
The Barolo Ginestra 2021is made from 100% Nebbiolo, with the sub-varieties Lampiaand Michet. The wine comes entirely from the Ginestra vineyard in Monforte d’Alba, one of the most respected crus in Barolo. Monforte is known for powerful, structured Barolos with great depth, dark fruit, tannins, and aging potential.
Scents and flavors
In the glass, this Barolo displays a deep garnet red color. The bouquet is intense and layered, with aromas of dark cherry, ripe plum, blackcurrant, dried roses, violets, liquorice, tobacco, leather, cloves, balsamic, and a mineral undertone. The official tasting note from Paolo Conterno mentions an elegant, rounded nose with persistent fruity, spicy, balsamic, and mineral nuances.
On the palate, the wine is powerful, warm, and full-bodied, yet well-balanced. The tannins are clearly present, as you would expect from a young Barolo from Monforte, but they are ripe and provide support for the wine. The finish is long, intense, and spicy, with notes of dark fruit, minerality, and a savory touch returning. This is a wine that already impresses after sufficient aeration, but is primarily intended to develop further in the coming years.
Vineyard: Ginestra in Monforte d’Alba
The grapes come from the Ginestra vineyardin Monforte d’Alba. The vineyard has a southern exposure, is situated at an altitude of approximately 300 to 350 meters, and has a slope of 30 to 35%. This combination ensures plenty of sunlight, good ripening, and at the same time sufficient ventilation and tension in the grapes.
The soil consists mainly of clay and limestone, with a good capacity to retain water. This is important in warm and dry years, but also contributes to the structure, power, and minerality of the wine. It is precisely this soil that gives Ginestra its recognizable character: Barolo with shoulders, depth, and longevity.
Planting, vines per hectare, and yield
The Nebbiolo vines for this Barolo are on average 30 to 35 years old. They are planted at a density of approximately 4,000 vines per hectareand are trained using the Guyot system. The yield is approximately 6 tons per hectare, which fits the concentrated, classic style of this wine.
These relatively old vines, combined with the location of Ginestra and the low yields, result in grapes with concentration, ripe tannins, and aromatic depth. You can taste this in the structure of the wine: firm, dark, spicy, and built for the long term.
The 2021 vintage
2021is one of the most promising recent Barolo vintages. The year saw good water reserves from the winter, followed by a dry summer and favorable conditions heading into the harvest. According to multiple vintage reports, the Nebbiolo harvest in Barolo mainly took place in the first half of October, with healthy grapes, ripe tannins, and the preservation of freshness.
For Paolo Conterno, the Barolo Ginestrais harvested by hand in the first ten days of October. This aligns well with the character of 2021: full ripeness, good acidity, aromatic precision, and tannins that will give the wine a long life.
Winemaking process and maturation
After the manual harvest, the grapes are carefully selected. Immediately after harvesting, they are destemmed and crushed. This is followed by a maceration of approximately 18 to 25 daysin special tanks, during which color, aromas, and tannins are gradually extracted from the skins. Once the right balance between extraction, color, and tannin has been reached, the wine is racked.
Maturation traditionally takes place in oak barrels, followed by further bottle aging until the various elements of the wine are well integrated. The producer emphasizes that this Barolo is suitable for long-term aging, with a cellar potential of more than fifteen years.
Food pairings
This Barolo demands dishes with depth, savoriness, and structure. It pairs excellently with:
- Brasato al Barolo
- Braised beef or veal
- Game dishes such as venison, roe deer, or wild boar
- Sirloin or ribeye steak with mushrooms
- Tajarin with ragù
- Risotto with truffles or porcini
- Aged cheeses such as Parmigiano Reggiano, mature pecorino, or mountain cheese
Paolo Conterno recommends this wine with, among other things, roasted veal, beef prepared with Barolo, and aged cheeses. The ideal serving temperature is approximately 18°C.
Young bottles are best opened a few hours in advance or carefully decanted. This gives the fruit, spice, and tannins more room to open up.
Brief summary
The Paolo Conterno Barolo DOCG Ginestra 2021is a powerful and classic cru Barolo from Monforte d’Alba. The wine comes from the famous Ginestra vineyard, with old Nebbiolo vines on limestone-clay soil. In the glass, you taste dark fruit, roses, spices, balsamic notes, minerality, and firm yet ripe tannins. An impressive Barolo from the strong 2021 vintage, with great aging potential and the true depth of Monforte d’Alba.
About Paolo Conterno:
In 1886, Paolo Conterno started his winery in the historic Ginestra Cru. Currently, the company is managed by Giorgio Conterno, the fourth generation. In total, the company now has 10 hectares of vineyards in Barolo. The company later also acquired a winery in Tuscany.
