100% Nebbiolo. Maceration on the skins for 12-15 days in inox tanks with natural fermentation, without added yeasts and without temperature control. Spontaneous malolactic fermentation. Maturation in steel tanks for 12 months and refined in bottle for at least 6 months.
Located in northern Piemonte in the commune of Gattinara, this high altitude, cool climate site create mineral and earth driven Nebbiolo. The Antoniolo family uses a light touch to allow the pure and precise flavors to shine.
Founded in 1949 and today operated by Lorella and Alberto Antoniolo, this small (15 hectare) estate is a classic Alto Piemonte example of a focused family winery. Here in the glacial moraine soils of Gattinara, the winery farms only the indigenous Nebbiolo and Erbaluce. The vineyards here are a mix of glacial moraine/sand, limestone and white clay. The average age of the vines is thirty years.