€238.10

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Cicala Bussia 2020 - Aldo Conterno

A Legendary Barolo with 97pts from Suckling!

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Cicala Bussia 2020 - Aldo Conterno
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Poderi Aldo Conterno
RED
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Why do we love it?

Barolo Cicala 2020 Poderi Aldo Conterno is synonymous with the greatness of Barolo. The unique soil and elevation of the Cicala vineyard produce wines of depth, firm structure, and impressive aging potential. It’s no coincidence that international critics consistently praise it: the 95 points from Wine Spectator and the 97 points from James Suckling simply confirm what true connoisseurs already know — Cicala is one of the top Barolo wines of the 2020 vintage.

Aldo Conterno is one of the most iconic names in Piemonte, a producer who has left an indelible mark on the history of Barolo. The story begins with Giovanni Conterno, who returned from Argentina to Monforte d’Alba and, together with his family, created a superior Barolo made only in the finest vintages — a wine both vibrant in its youth and capable of aging gracefully for decades. The second major milestone came in 1969, when Aldo purchased the Favot estate and founded Poderi Aldo Conterno, laying the foundation for one of the region’s most emblematic wineries.

At the heart of Bussia, in Monforte d’Alba, lies the Cicala vineyard. Its vines, over 40 years old and planted with Nebbiolo, Michet, and Lampia clones, grow in clay-rich soils that give perhaps the most powerful expression among Conterno’s three crus.  Barolo Cicala 2020 Aldo Conterno ferments in stainless steel tanks and ages for at least 24 months in large Slavonian oak casks. It is bottled unfiltered, as befits a wine destined to evolve beautifully over time.

Don’t miss the chance to experience a truly great Barolo.

Tastes Like

In the glass, Barolo Cicala 2020 Aldo Conterno reveals refined aromas of cherry, lavender, ink, plum, sour cherry, dried herbs, and tea leaves.

On the palate, it shows medium (+) body, firm yet polished tannins, and vibrant acidity. Cinnamon, licorice, bay leaf, lavender, tea, sour cherry, and black cherry create a complex and layered profile.

Aroma
Body
Acidity
Aromas
cherry, lavender, ink, plum, sour cherry, dried herbs, and tea leaves
Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 15%
Origin Piedmont, Italy
Variety Nebbiolo
Bottle Size 750ml
Barrique 24 months
Serving temperature 16°C
Aging 15+ years
Closure Cork
Organic No

PAIR IT

Pair it with ossobuco with pappardelle, braised beef with mushrooms and polenta, or aged cheeses.

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.

Notes
- 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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Poderi Aldo Conterno

Cicala Bussia 2020 - Aldo Conterno

RED
€238.10
Aroma
Body
Acidity
Aromas
cherry, lavender, ink, plum, sour cherry, dried herbs, and tea leaves

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