Antoniolo
Gattinara San Francesco Riserva 2018
Other years:
2019| Denomination | Gattinara DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Ageing in medium-capacity oak barrels for 24-30 months, bottle ageing for 12 months. |
| Year | 2018 |
| Biologic | Sì |
| Product name | Gattinara San Francesco Riserva 2018 |
| Color | Pale garnet red. |
| Perfume | Defined, intense, fruity notes of plum and black cherry in combination with sweet spices. |
| Taste | Delicate, soft, harmonious, balanced and intense. |
| Pairings | It pairs well with red meat, game and strong-flavoured first courses. First courses with meat or game sauces. |
| Region | Piedmont |
| Country | Italy |
| Other years | 2019 |
Description
The Gattinara San Francesco Riserva is produced on the Antoniolo family farm founded in 1948 by Mario Antoniolo in upper Piedmont, north of the province of Vercelli. Since the foundation, the guidelines of Mario and his daughter Rosanna have been love for wine and respect for the land, which come together in the production of wines of great quality and depth. Even today, in the third generation, the territory of origin and the Nebbiolo are the symbol of this family business and of respect for the Piedmontese cultural and winemaking tradition. Viticulture is simple and non-invasive to allow nature to carry out its work of evolving the grapes. San Francesco is one of Antoniolo's 3 famous crus, covering approximately 3.5 hectares with western exposure and from which the winery's most austere wines come.
The Gattinara San Francesco Riserva is a still red that stands out for its harmony of flavors and a hint of bitterness that makes it a wine capable of competing with the great reds at a national level. Produced with pure Nebbiolo grapes harvested by hand, it is called DOCG and its production is restricted to the municipality of Gattinara. In the cellar, traditional methods are preferred, from vinification in concrete vats with indigenous yeasts to maceration on the skins for 20 days and a long aging period in which the wine has time and space to evolve and acquire its own organoleptic characteristics. The aging is initially divided into tonneaux and large oak barrels for 24-30 months and completed in the bottle for 12.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1948
- Oenologist: Alberto Zoppis Antoniolo
- Bottles produced: 60.000
- Hectares: 12
The company covers an area of 20 hectares of which 15 are vineyards, facing south-west, which ensures adequate sunlight and shelter from cold winds by exploiting the Alps to the north, the foothills foothills, density d ' plant is 3000 vines per hectare and an average age of about 20 years.
The hectares of vineyards are divided into five vineyards: San Francisco, San Grateful Bone, Castle, from which derive the most prestigious cru Gattinara, Borelli and Valferana which derive Coste della Sesia Nebbiolo DOC Juvenia the Nebbiolo Coste della Sesia DOC Rosato Bricco White and Lorella Borella.
Their philosophy has always been based and committed to production without compromise, "Gattinara Wine" of high quality, with grapes grown exclusively from their vineyards. Wine away from any globalization of aromas and flavors, where the strong minerality and acidity are marked a clear and unequivocal expression of the territory where it is produced.
These are wines that taste after taste, that you can not fall in love. Read more
| Name | Antoniolo Gattinara San Francesco Riserva 2018 |
|---|---|
| Type | Red green still |
| Denomination | Gattinara DOCG |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Vendor | Antoniolo |
| Origin | Vineyard San Francesco, Gattinara (Vercelli). |
| Climate | Exposure: South-West. |
| Soil composition | Sub-acid of moraine origin, volcanic rich in minerals. |
| Yield per hectare | 5,000 kg/hectare. |
| Wine making | Maceration in cement vats for 14 6 days at a controlled temperature with pumping-over with sprayers. |
| Aging | Ageing in medium-capacity oak barrels for 24-30 months, bottle ageing for 12 months. |
| Total acidity | 6.0 gr/L |
| Dry extract | 32.0 gr/L |
| Allergens | Contains sulphites |