Wines Barolo Giacomo Conterno - Riserva Monfortino - 2006

The 2006 Giacomo Conterno Barolo Riserva Monfortino is a legendary Italian wine, representing the pinnacle of Nebbiolo expression. Crafted exclusively from Nebbiolo grapes sourced from the renowned Monforte d’Alba cru, this Monfortino is produced only in exceptional vintages. The meticulous vinification involves extended maceration and traditional ageing, often in large Slavonian oak casks for up to six or seven years, imparting elegance and profound complexity. The 2006 vintage is celebrated for its structure and vibrance, offering a deep garnet colour with a bouquet of dried rose petals, truffle, cherry, leather, and spices. On the palate, one finds remarkable power married to fine tannins, with balanced acidity and flavours ranging from plum and liquorice to tobacco and earthy undertones, promising an exceptionally long and nuanced finish. Presented here in magnum, this format is ideal for extended ageing and ensures the wine evolves gracefully over decades.

Barolo hails from the Piedmont region in northwestern Italy, an area famed for its rolling hills, medieval villages, and ideal conditions for Nebbiolo. The microclimate is defined by warm days and cool nights, promoting slow, steady ripening and the development of Nebbiolo’s aromatic complexity. Soils in Barolo are primarily clay and limestone, contributing to the wine’s legendary tannic structure and longevity. With a history dating back to the 19th century, Barolo is often dubbed “the king of wines,” revered for its ability to age and reflect its unique terroir.

Such a wine demands equally grand dishes to accompany its depth and presence. Rich, slow-cooked meats are an ideal match: consider braised beef cheek or wild boar ragù. Traditional Piedmontese specialities like brasato al Barolo (beef braised in Barolo), tajarin with white truffle, or agnolotti del plin filled with roast meats will echo and elevate the wine’s complexity. Mature cheeses like Castelmagno or Parmigiano-Reggiano offer another compelling pairing.

To fully appreciate its aromatic breadth and structure, decant the 2006 Monfortino for several hours before serving. Pour at 17-18°C, allowing the bouquet to open and the tannins to soften, ensuring a memorable tasting experience.