In 2000, Diego Conterno made a bold move. After helping build one of Barolo's most respected modern estates, Conterno-Fantino, over nearly twenty years, he walked away to pursue his own vision. His goal wasn't fame or fortune—it was authenticity. He wanted to show what Nebbiolo could be when handled gently, when allowed to express itself naturally.

The Ferrione vineyard lies at 1,500 feet with ideal southwestern exposure, with 15-year-old vines growing in clay-limestone soils identical to those producing $100+ Barolos just a few hundred meters away. The only difference? A classification boundary that makes this prestigious fruit an incredible value.

Today, Diego (no close relation to the Aldo/Giacomo Conterno clan) works alongside his son Stefano, farming organically and fermenting with wild yeasts. Their approach marries old-school wisdom with modern precision: temperature-controlled fermentations ensure purity while traditional methods (read: no new oak) preserve the soul of the appellation. What’s in the glass makes you understand why critic Antonio Galloni declared Diego Conterno “an estate to watch.”

Why You'll Love It

• Barolo DNA at half the price: Same producer obsessed with purity, same slope, same meticulous farming—just a slightly higher elevation vineyard. While Diego Conterno’s Barolos age for years and cost $80+, this dances out of the cellar ready to charm you for less than $30. Certified organic too!
  

• The approachable Nebbiolo: Forget waiting a decade for tannins to resolve. With just 5 months in 500L tonneaux and 4 months in cement, this showcases Nebbiolo's prettier, juicier side: red berries, cherries, wildflowers, and warm spice wrapped in silk.
  

• No Special Occasion Needed: This isn't a brooding, impenetrable Nebbiolo. It's a wine that makes you want to sit outside with antipasti and good friends, proving that Nebbiolo can be as refreshing as it is profound.

How to Serve It

• Temperature: Serve slightly cool at 58-63°F to highlight its aromatic lift.
  

• Decanting: 30 minutes of air will help it open up, but it's approachable right away.
  

• Classic pairings: Margherita pizza, grilled sausages and peppers, ahi tuna carpaccio with white truffles, or roasted beet salad with hazelnuts.