2006 | Conterno Fantino | Sori Ginestra

The nose reveals notes of strawberry, crushed raspberry, small notes of violet associated with fine touches of crushed questche plum as well as hints of clove, cuben pepper and discreet hints of underwood. The palate is fruity, elegant, gourmand and offers a fine richness and a fine acidulous frame. On the palate this wine expresses notes of violet, blackberry as well as hints of caramelization, crushed chocolate. Good length.

Reviews:

• Wine Advocate: The estate’s 2006 Barolo Sori Ginestra is massive and intense. Layers of aromatic nuance and complexity are backed up with powerful, dense fruit. Today the wine is quite understandably painfully young, and patience is required for the tannins to soften, but this is a highly promising Barolo. With time in the glass, the signature notes of menthol, spices, pine and minerals gain focus and clarity, giving a hint of what is in store for the future.

• James Suckling: Round and chewy, with an impressive concentration of ripe fruit and tannins on the palate. Solid Barolo.

Producer Information

Conterno Fantino (Azienda Agricola Conterno Fantino) is an Italian wine producer based in the Barolo town of Monforte d'Alba, in the Piedmont wine region in the northwest of the country. The estate was established in 1982 and today, produces wine from four key grape varieties: Nebbiolo, Barbera, Dolcetto and Chardonnay. The wine portfolio is led by a small collection of Barolo DOCG wines from the Ginestra and Mosconi cru vineyards. These wines are all fermented and macerated on their skins in stainless steel fermenters for approximately 8-15 days and spend 24 months in French oak barrels before aging in the bottle for 12 months. Conterno Fantino also produces several varietal wines under the Barbera d'Alba and Dolcetto d'Alba appellations, as well as a couple of Chardonnay wines under the wider Langhe designation. There is also a Barolo Chinato infused with more than 50 herbs, flowers and spices. In the vineyard, grapes are hand-harvest to ensure only those of premium-quality are brought into the winery. The fermentation process occurs with indigenous yeasts, with a majority of wines also going thorough malolactic fermentation. French oak is sourced for barrel-aging.

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