2018 Poderi Aldo Conterno 'Bussia', Nebbiolo, Barolo, Piedmont, Italy Marie-Galante Winemaking: Spontaneous fermentation

Winemaking: Spontaneous fermentation

spontaneous yeast fermentation in concrete egg

Nikolaihof is a benchmark producer

So I would say this wine is atypical because of style-not fermentation practices

It took the better part of four years to revitalize the property eschewing all additives-focusing on restoring biodiversity and the soil's microbiota

2018 Poderi Aldo Conterno 'Bussia', Nebbiolo, Barolo, Piedmont, Italy Marie-Galante Winemaking: Spontaneous fermentationVarietal(s): Nebbiolo, Michet + Lampia Vineyard Management: Practicing Organic Winemaking: native yeast fermentation, aged in large Slovenian Botti, Unfined Unfiltered Vegan: Yes Typicity: Yes for modern styled Barolo. Bio: Aldo Conterno became one of the preeminent makers of modern Barolo in the 1970's after parting ways with his brother Giovanni and setting out on his own. Although his style was more traditional than modern in practice, his sons