The backbone of his Barolo is the legendary Ginestra cru. It’s one of the best vineyards in all of Barolo—“exceptional,” in Antonio Galloni’s words—and is known for profound wines with dark fruit, seductive spice, and classic Monforte longevity. Those grapes are rounded out with fruit from two other sites, including San Giovanni—which Galloni rates as a “Noteworthy” vineyard—and San Pietro, both in Monforte d’Alba. Diego Conterno trained under the legendary Beppe Colla during the heyday of Prunotto—one of the most important Barolo pioneers of the 20th century—and the techniques he learned there are on full display here. The Barolo is a blend of Nebbiolo from three different vineyards within Monforte d'Alba. West, south-west and south-east location, 320-380 m altitude. 10, 20 and 32 year old vines. Clay, sand and calcareous marl as subsoil. Hand-harvested and fermented solely with native yeasts, this monument to Monforte’s terroir is aged for a full 30 months not only in traditional botti, but in cement tanks as well, which are perfect for taming Barolo’s sometimes fierce tannins. An elegant robust wine which reflect Diego's elegant style and preference for not throwing too much new wood aging at it.