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Bussiador Langhe Bianco 2021 - Aldo Conterno

The great white of Aldo Conterno!

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Bussiador Langhe Bianco 2021 - Aldo Conterno

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Why do we love it?

Bussiador Langhe Bianco 2018 is a breathtaking Chardonnay from Aldo Conterno, proving that beyond his celebrated reds, he can also craft white wines of remarkable prestige.

Aldo Conterno is one of the legends of Piemonte, with his family’s winemaking history dating back to the early 1900s. He founded his own winery in 1969, creating some of the finest Barolo wines with immense aging potential.

Bussiador Langhe Bianco 2018 comes from vineyards in Monforte d’Alba, harvested exclusively by hand. In the winery, the wine ferments in oak vats — a choice that enhances the integration of oak aromas — and then ages for about 12 months in oak barrels.

If you know Aldo Conterno, then you already understand: this Chardonnay is not to be missed!

Tastes Like

Bussiador Langhe Bianco 2018 stands out with its mature character, offering aromas of dried flowers, lemon, mango, nuts, and honey, while the palate is rich, creamy, and beautifully concentrated. Simply delightful.

Aroma
Body
Acidity
Aromas
aromas of dried flowers, lemon, mango, nuts, and honey
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14,5%
Origin Piedmont, Italy
Variety Chardonnay
Bottle Size 750ml
Barrique 12 months
Serving temperature 12-14°C
Aging 10+ years
Closure Cork
Organic No

PAIR IT

Pair it with carbonara pasta, chicken with mushrooms.

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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Bussiador Langhe Bianco 2021 - Aldo Conterno

SORRY GUYS, WE RAN OUT OF THIS ONE {{item.CannotBuyReason}}
Aroma
Body
Acidity
Aromas
aromas of dried flowers, lemon, mango, nuts, and honey

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