3.2 acres 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.
100% Nebbiolo. The small DOCG of Gattinara is located far north of the Barolo/Barbaresco zones in the Alpine foothills close to Lago Maggiore. The soils of this region are more acidic than those of the Langhe, which, paired with the cooler climate and altitude, results in highly fragrant, elegant wines at their best in hot years. 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.