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Langhe 2017 - Poderi Aldo Conterno
Poderi Aldo Conterno


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

Just the name of Aldo Conterno is enough to cause a thrill!


Why do we love it?

Langhe 2017 Poderi Aldo Conterno is an amazing red wine, which impresses with its incomparable elegance and its ethereal, complex character. Aldo Conterno is a great asset of Piemonte and his name alone is enough to cause goosebumps to any self-respecting wine lover.

Aldo Conterno's Langhe is except a wonderful wine, a very special one too. Unlike most Langhe it is not made by Nebbiolo but it consists of 80% Freisa, 10% Cabernet Sauvignon and 10% Merlot. If you are wondering what Freisa is I have to tell you that it is an ancient grape variety, parent of Nebbiolo, found mainly in Monferrato and Langhe. The name comes from the Latin freisa which means strawberry and yes, the strawberry character is dominant in the wine but it is framed by the floral and earthy aromas and of course the structure that we find in Nebbiolo (the two varieties are very similar since they are related). Langhe 2017 Poderi Aldo Conterno comes mainly from old Freisa vines in the Busia area. The wine is first fermented in stainless steel tanks and then aged for a few months in oak barrels. The wine is bottled unfiltered and ready to amaze you.

Do not waste any time, try the magical Langhe 2017 Poderi Aldo Conterno now!









Tastes Like

It has medium ruby color and impressive aromas of strawberry, cherry jam, raspberry, red plum, rose, lavender, tea, vanilla and cinnamon.

In the mouth it has medium (+) body, crisp acidity and moderate but lacy tannins. Red fruits are mixed with purple and red flowers, sweet spices and ink hints.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 15%
Origin Piemonte, Italy
Variety Freisa, Cabernet Sauvignon, Merlot
Aromas strawberry, cherry jam, raspberry, red plum, rose, lavender, tea, vanilla, cinnamon
Bottle Size 750ml
Barrique 8 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No



Perfect pairing with short ribs ragu, ravioli stuffed with braised rooster in red wine, pappardelle with braised beef cheeks and mushrooms

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.


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