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.
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
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