# Langhe Nebbiolo "A Mont" (2024)

- **Producer:** Paolo Conterno
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Piemonte, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €18
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** rose, violet, cherry, plum, raspberry, strawberry, white pepper, vanilla, cloves, cedar, dried cranberry, forest floor, mushroom

## About this wine

Established in 1886 by Paolo Conterno, the estate is located in the historic Ginestra cru of Monforte d'Alba within Italy's Piedmont region. Paolo was a pioneer in his time, choosing to bottle and sell his own wines directly to collectors rather than selling grapes in bulk. Today, his great-grandson Giorgio Conterno manages the estate, continuing a legacy of crafting expressive, terroir-driven wines. The 'A Mont' bottling represents a unique approach to Nebbiolo, sourced from steep, hand-worked slopes of the Ginestra cru, offering a highly approachable expression of this noble grape.

## Interesting facts

- The name 'A Mont' translates to 'up on the hill' in the local Piedmontese dialect, referencing the steep slopes of the Ginestra cru.
- Founder Paolo Conterno was a pioneer in 1886, selling finished estate wine in wooden kegs directly to private collectors.
- Often called a 'Burgundy-lover's Nebbiolo' due to its delicate, floral, and elegant structure compared to heavy Barolos.

## Food pairing

This Nebbiolo thrives alongside dishes that match its high acidity and moderate tannins. Rich, fatty meats like veal and lamb are softened by the wine's structure, while the earthy undertones of wild mushrooms and truffles beautifully mirror the wine's subtle forest floor notes. The bright acidity also cuts through rich, buttery pasta dishes without overpowering them.

## Wine making process

The grapes for 'A Mont' are hand-harvested in early October from 32-year-old vines planted on calcareous clayey loam soils. Upon arrival at the winery, the fruit is immediately crushed and destemmed. Fermentation and maceration take place in temperature-controlled stainless steel tanks for a relatively short period of seven to eight days. This brief skin contact is designed to extract soft, elegant tannins and preserve fresh fruit characteristics. Following fermentation, the wine is aged for approximately one year in large 35-hectoliter French oak casks (botti) before bottling.