Giuliana Imports.com
WINE PROFILE

ANTONIOLO
Gattinara 2010

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91 POINTS - VINOUS MEDIA      [Read More]

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1.3 Ha of vineyards in the hills around Gattinara. The steep vineyards contain soils that are a rocky mix of granite, quartz, and iron. Wine is fermented on the skins for 18 days in stainless steel tanks that are temperature controlled, then aged in medium capacity wood casks for 30 months and released after 12 months of bottle time. Production: 10,000 bottles. 


OVERVIEW

REGION: Piedmont
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APPELLATION: Gattinara
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FERMENTATION: Maceration on the skins for 14-16 days with temperature control and pumping over with sprinklers
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PRODUCTION: 18,000 bottles/year
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COLOR / TYPE: Still
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VARIETIES: 100% Nebbiolo
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MATURATION: the wine is aged in medium capacity oak barrels for 24-30 months, finishing in the bottle for 12 months
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