It all started way back in 1886, when Paolo Conterno founded the Casa della Ginestra, dedicated to the production of Nebbiolo, Barbera and Dolcetto wines. An indefatigable worker with a mind of great intuition, he devoted the most favourable parts of the Ginestra hillside to the growing of the grapes, subdividing them by type, exposure and terrain. Furthermore, he had the foresight to predict the existence of a market of connoisseurs of superior quality products, selling his own wine in wooden kegs and produced by himself in his own cellar. Paolo was succeeded by his son Carlo and his wife Giuseppina. The company was subsequently run by Paolo and Caterina Conterno and today the company is managed by their son Giorgio.
Modern technology, with its labour-saving devices, spares the exertions of those times and, in part, enables the winery to operate in the best possible way and to reap great satisfaction and ever newer stimuli.
Vines: 100% Barbera
Growing location: Penango, Cioccaro (AT).
Vineyard exposure: south, south-west, south-east.
Type of soil: the soil is loam, clay and carbonate. Showing a yellowish colour.
Altitude: 250 – 270 metres a.s.l.
Gradient: approx. 20 – 25%.
Age of vines: approx. 25 years.
Planting density: 4000 plants/ha.
Yield/hectare: 7 – 7,5 tonnes.
Harvest: picking by hand at the end of September or in the first ten days of October.
Wine-making process: the grapes are crushed and de-stemmed immediately after picking, followed by maceration in special tanks, catering for optimum extraction of the colour within a period of 10-12 days. The wine is then drawn off, and the fermentation is completed without any further intake of tannins.