Winemaker Notes
100% Nebbiolo from estate vineyards.
Professional Ratings
-
Decanter
Lorella Zoppis Antoniolo is an energetic producer of Gattinara. Her Riserva is released in a quantity of around 20,000 bottles. The grapes are fermented with their own natural yeasts in concrete, with a maceration of approximately 20 days and spontaneous malolactic fermentation. The wine ages in large 30hL oak casks for 36 months. There's a stunning complexity on the nose of savoury liquorice, smoky woodland, wild strawberry, violet and tar. The attack is relaxing and refined, with firm, dusty, velvety tannins and crisp acidity. It's austere and powerful enough to cellar but with the grace to drink now due to an amazing balance between the supple fruit and the structure. A very classic profile with graphite and earthy depth leading to a great finish.
-
Wine Spectator
Though medium-bodied, this red is dense and sinewy, revealing fading cherry, leather, resin and eucalyptus flavors. Tight and chewy on the persistent finish. Drink now.
Attracting the most glory, prestige and fame to the Piedmont region, Nebbiolo in all of its expressions—Barolo, Barbaresco, Roero, Ghemme and Gattinara—creates a complex wine, truly unique for its delicate qualities combined with strength and a great potential to improve over time.
But Nebbiolo isn’t all there is to red wine from Piedmont! Barbera is the most planted variety and historically most popular as a dependable, food-friendly, everyday wine.
Beyond these two, a surprising number of red varieties call Piedmont their home. Worth a try include Dolcetto for its bold concentration and aromas of spice cake. Other grapes to investigate include Freisa, Croatina, Brachetto, Grignolino and Pelaverga.