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Aldo is an interesting character. He grew up without any intention of becoming a farmer  like his father was and went into the business world where he found himself drawn back to the family tradition. He set out to learn Barolo making at some of the finest vineyards in Monforte where he worked for many years. His father was never a fine wine maker, just a grape farmer for other more commercial Barolo and Barbera winemakers, but when Aldo returned home he invested everything in converting their home and neighboring barn into a world class Barolo cellar. The results have...

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Giol is owned and managed entirely by Vittorio Carraro, an unceasingly enthusiastic man who moved from a very cushy life in Milan to fulfill his dream of managing the family wine company. Before Vittorio came to run Giol it's cellars were obsolete and ancient, their fields largely leased out to local farmers and there was a general lack of care for the company. His influence has completely revolutionized Giol and has given them some of the finest organic wines in the region.  Vittorio set out to invest heavily in technology and winemaking skill, he hired some of the best young...

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Mauro Droco decided to convert to organic agriculture after years of watching his father's and his own health deteriorate from chemical pesticides on their vineyard. Now, with his young family Mauro proactively manages his vineyard with the finest organic principles and is one of the only certified organic Barolo producers today.  His Nebbiolo is exquisitely typical of the region, with full fruit flavor of black cherries and blackberries (both grow alongside the vines in his fields). The wine is perfectly balanced with excellent tannicity, acidity, and a notable finish. His small production levels suit his hands on winemaking style and...

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An ancient monestary at the apex of a huge amphitheater vineyard. The vineyards have been there perpetually since the 12th Century when the original monastery was built. Just inland from the sea it gets nice cool ocean breezes which help keep the grapes cool in the warm summer and keeps a refreshing acidity in the grapes. The vineyard layout currently coincides almost exactly with 18th century maps left by the franciscan monks. They also are quite unique in that they have some rows of 100+ year old pre-phylloxera (a wine plague) vines that are still in production. They use biodynamic...

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Open with Aldo Clerico Fermentation Video

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