Few estates remain in this historic northerly zone, but tenacious Antoniolo, established in 1949, is surely the most dynamic; Antoniolo was the first producer in the DOCG to bottle cru wines, and is one of the only to bottle 100% Nebbiolo without blending in other varietals.
100% Nebbiolo
Fermentation in cement
Aged 18 months in mostly used tonneaux, then 18 months in 25-35 hecebbiolo from the estate’s single vineyard ‘San Francesco’ cru at 390 meters above sea level
3.5 hectares of 60-year-old vines in volcanic soil
Spontaneous fermentation with maceration lasts 18 daystoliter Slavonian and French oak casks
Aged one year in bottle prior to release
300 cases produced annually
Feel free to email or call us if we can be of assistance!
(732) 828-4444 (both restaurant and wine shop) or wineshop@stageleft.com
Copyright © 2024 All rights reserved | Website Powered by WineFetch |
Join our mailing list!