Barolo & Barbaresco Wine Tour with a Sommelier
We will start our day in the historical center of Neive, a small medieval hilltop town. One of the towns of the Barbaresco wine area and one of Italy’s top 5 most beau...
Profile
Structure
Drinking window
Best 10 to 35 years from vintage.
vintage10 yrs35 yrs37 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
What it pairs with
- Roast pheasant Delicate game suits the cru's perfume.More wines for game →
- Agnolotti del plin Fine tannin frames the meat-stuffed pasta.More wines for pasta with ragù →
- Aged Castelmagno Salt sharpens the red-fruit lift.More wines for cheese →
With cheese
Castelmagno
Our pick Qualigeo pairs Castelmagno with full-bodied reds. The crumbly, piquant paste of an aged wheel, with its blue-green veins, meets Barolo's firm tannin and high acidity, which clear the palate between pieces.
Ossolano
Local tradition Qualigeo lists Barolo first among the structured reds it calls the classic match for Ossolano. The elastic, savoury paste with its herbal pasture notes gives Nebbiolo's tannin something to grip, and an older, more intense wheel holds its own.
Gorgonzola
Our pick Qualigeo says Gorgonzola Piccante prefers well-structured, aged reds. A very piquant, longer-aged Piccante can overwhelm a delicate wine, so it wants a Barolo with enough tannin and age to stand up to it.
How to serve Poderi Aldo Conterno Barolo Cicala
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Roast pheasant, Agnolotti del plin, Aged Castelmagno. Match the wine's structure to the dish's fat and salt.
History
Cicala is one of the three Bussia crus Aldo Conterno bottles individually, prized for its aromatic, supple character.
- 1982Cicala bottled as a single-vineyard Barolo
Facts
- Producer
- Poderi Aldo Conterno · visiting guide
- Grapes
- Nebbiolo (100%)
- Classification
- Barolo DOCG
- ABV
- 14.5%
- Price
- EUR 140 to 280 at retail
- Drinking window
- 10 to 35 from vintage
- First vintage
- 1982
Frequently asked about Poderi Aldo Conterno Barolo Cicala
What does Poderi Aldo Conterno Barolo Cicala taste like?
Structurally full-bodied, firm tannins, high acidity with a long finish. Cicala is the most aromatic and supple of Aldo Conterno's Bussia crus, giving a perfumed, fine-grained traditional Barolo.
When should I drink Poderi Aldo Conterno Barolo Cicala?
Drink 10 to 35 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Poderi Aldo Conterno Barolo Cicala?
Roast pheasant is the canonical pairing. Other strong matches include Agnolotti del plin and Aged Castelmagno. Delicate game suits the cru's perfume.
What grapes are in Poderi Aldo Conterno Barolo Cicala?
The blend is Nebbiolo (100%). The wine is classified as Barolo DOCG.
Tags
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