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Barolo Bussia 2019 - Poderi Aldo Conterno
Poderi Aldo Conterno


  Italy / Piemonte
ADD TO CART At your doorstep in 1 - 3 days

One of the top Barolos in the world!


Why do we love it?

Barolo Bussia Aldo Conterno is one of the most important and historic Barolos out there. The Conterno family has succeeded and has inextricably linked its name with the Barolo region, as it has been creating marvelous wines there, for 5 consecutive generations. This is confirmed by the 95pts from Wine Spectator and the 94pts from James Suckling!

Aldo Conterno is a great chapter of Piemonte and only at the hearing of his name every self-respecting wine lover shudder with emotion. The story begins with Giovanni Conterno (the first) who decided to return from Argentina to Italy, to his father's small farm in Monforte d’Alba. They started working in the vineyard and making wine until the high demand of the market led them to create a superior Barolo, which will be made only in the best vintages, will be matured for years until it will be released and will have tremendous aging potential. This was the first pivotal point in history. The second was Aldo's decision to buy Favot estate and establish Poderi Aldo Conterno in 1969. The vineyards are located in the heart of Barolo, in the Bussia of Monforte d'Alba and for the Barolo Bussia Aldo Conterno they use only grapes from vineyards aged over 20 years old. The varieties that make up the blend are Nebbiolo, Michet and Lampia. The last two are essentially clones of Nebbiolo, but each has slightly different characteristics. The wine is fermented in stainless steel tanks and then transferred to oak casks where it matures for at least 24 months. It is bottled unfiltered and intended for long-term aging.

Try one of the top Barolos in the world!









Tastes Like

Barolo Bussia Aldo Conterno has medium ruby color and intoxicating aromas of strawberry, cherry, sour cherry, raspberry, black tea, pepper, cedar, rose, clove, vanilla and allspice.

In the mouth it has medium (+) body, high acidity and moderate (+) but ripe tannins. Juicy red fruits are mixed with notes of spices, forest floor and dried flowers in a complex set.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 14,5%
Origin Barolo, Italy
Variety Nebbiolo
Aromas Strawberry, cherry, sour cherry, raspberry, black tea, pepper, cedar, rose, clove, vanilla, allspice
Bottle Size 750ml
Barrique 24 months
Serving temperature 16°C
Aging 15 years
Closure Cork
Organic No



Excellent paiting with risotto with wild mushrooms and bresaola, beef fillet with black truffle, ossobuco

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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