Winemaker Notes
Nebbiolo from Antoniolo’s top three cru vineyards: Castelle, San Francesco and Osso San Grato. Fermentation is spontaneous, with an 18-day maceration in concrete vats and no temperature control. The wine then matures in a combination of large Slavonian and French oak casks (25–35HL), followed by a further 12 months of refinement in bottle.
Professional Ratings
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Wine Spectator
This red is intense and powerful without being heavy-handed. Cherry, raspberry, iron, eucalyptus and spice flavors are complex and persist through the long, mineral- and spice-tinged aftertaste. Offers fine balance and energy. Drink now through 2037.
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.