| Packaging | Magnum (1.5L) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 2010 |
| Country | Italy |
| Type of Appellation | DOC |
| Region | Piedmont Wines |
| Appellation | Barolo |
| Estate | Giacomo Conterno |
| Cuvée | Francia |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Magnum (1.5L) | |
| 2025 | £1,008.00 |
|---|
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|
Youth
2010 - 2017
|
Maturity
2018 - 2024
|
Peak
2025 - 2044
|
Decline
2045 - 2059+
|
| Grape variety | Percentage |
|---|---|
| Nebbiolo | 100 % |
Barolo Cuvée Francia 2010 from Giacomo Conterno is an exquisite expression of Nebbiolo, the emblematic grape of the Piedmont region. The 2010 vintage is especially renowned for its balance and ageing potential, benefiting from a growing season marked by cool, steady conditions. The fruit for this wine comes from the Francia vineyard situated in Serralunga d’Alba, celebrated for its calcareous clay soils. Adhering to traditional Barolo methods, fermentation occurs in large, old oak vats with prolonged maceration, followed by several years of maturation in large Slavonian oak casks. This careful vinification brings out the wine’s signature deep garnet hue and its classic bouquet of tar, roses, cherry, and dried herbs, accentuated by powerful tannins and vibrant acidity.
Piedmont is a region steeped in viticultural history, resting in the foothills of the Alps in northwestern Italy. The combination of altitude, complex soils and a continental climate—with significant day-night temperature shifts—contributes to Nebbiolo’s slow ripening and its remarkable aromatic complexity. The mists (‘nebbia’) that roll through the hills in autumn lend the grape its name and support the creation of elegant, long-lived wines. Piedmont has long been associated with quality-driven family estates, and Giacomo Conterno remains a reference point for traditional Barolo.
Pairing Barolo Francia 2010 calls for robust, flavourful dishes. Classic Piedmontese fare such as brasato al Barolo (beef braised in Barolo), tajarin with white truffle, or agnolotti del plin are exceptionally well-suited, as they enhance and are complemented by the wine’s firm structure and aromatic complexity. More universally, it will shine alongside game, aged hard cheeses like Parmigiano Reggiano, or wild mushroom-based dishes.
For optimal enjoyment, serve this Barolo at 16-18°C. Decanting several hours in advance will help fully release its bouquet and soften its assertive tannins, offering a profound and harmonious tasting experience. While drinking well now, this magnificent 2010 vintage will continue developing for many years to come.
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