Giacomo Conterno is one of the most highly reputed domaines in Italy and Roberto Conterno is now at the helm of this vineyard established in the 1920s. The wine is produced organically, grapes are trodden by foot, indigenous yeasts are used for fermentation, pumping over is carried out frequently, and wines are aged in old barrels to give the wine character without overflavouring it. These wines are crafted for cellaring.

Roberto Giacomo produces this wine by leaving the Nebbiolo grape to undergo its alcoholic fermentation in old wooden vats. The subsequent long élevage (4 years) has left the wine with very good potential for keeping. It would benefit very well from a few years' laying down to bring out its full structure and silkiness, enhanced with mineral notes.