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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 19 notes) - hiding notes with no text | | | Tasted by lemoncrush on 3/13/2024 & rated 93 points: 찬찬히 시간을 주고 가벼운 음식들과 페어링을 하면 좋겠다
맛있었지만 기가막히진 않아서 높은 점수를 주기엔 아숩다 (365 views) | | | Tasted by Mazy on 9/10/2023 & rated 90 points: Beaucoup de substance encore. Des notes de figues au nez, un peu de fruits séchés en bouche avec des notes herbacées et une finale anisée. Encore beaucoup de tannins et d’acidité donc aurait pu se garder encore un bon bout de temps. (919 views) | | | Tasted by talbot61 on 5/22/2023: All wine, no poker, Vol. 2 (Needham, Mass.): Thanks to Kyle: This had been decanted but was still a young, tannic wine, with a strong peppermint flavor, and a lot of dry, dark-fruited structure. Some more richness might emerge with age, but the depth is already impressive. I probably would have guessed that it was a Brunello if we had been tasting it blind. (1059 views) | | | Tasted by OGFresno on 4/8/2022 & rated 94 points: This Antoniolo blew me away. The nose was so beautiful and elegant ,I couldn't wait to take a sip. Super expressive, dried roses and spice box. If I didn't know better, I would have sworn it was a Cannubi. Simply delicious. (1670 views) | | | Tasted by rraaffaa on 11/7/2020 & rated 92 points: This is still pretty closed but after some decanting it was really nice. Recognizable as Nebbiolo but also distinct from Barolo/Barbaresco, somewhat earthier. Very tasty but will still get better with time. (2642 views) | | | Tasted by NostraBacchus on 10/14/2020 & rated 95 points: First pretty closed, decanted for 2 hours. Amazingly pure, bright, ethereal and full of tension. This is showing notes of pure red berries, graphite, tar, crushed violets, rose petals, also some menthol, savory herbs and some pepper. It‘s medium-full bodied, but feels lighter, has high acidity and medium-high tannin that is present but excellent quality and silky. Long finish with plenty of complexity and tension. A beautiful wine that is still pretty young. I would give it another 2-3 years in bottle. Superb potential. (95+) (2699 views) | | | Tasted by Louvin on 10/4/2019 & rated 93 points: 1 hr decant, very nice darker fruit profile, good depth and acid, only nit is that it has significant drying tannin. This should keep well for a long time as the fruit is impressive. (2763 views) | | | Tasted by Italiana on 4/11/2019: Really fine bottle. Clear red. Fresh. No need to hurry these along. (2870 views) | | | Tasted by rieslingchristoph on 2/19/2019 & rated 93 points: Great complexity, maybe I'll wait 2-3 years for my other bottles. 93+ (2308 views) | | | Tasted by Mazy on 1/3/2019 & rated 89 points: Une acidité et des tannins bien maîtrisés pour un jeune Nebbiolo. Bel accord avec le salami au fenouil. Le bémol (pour ce vin et beaucoup d'autres vins italiens): un taux d'alcool à 14,5% qui le rend davantage digeste avec le plat mais il faut le boire très lentement... (1992 views) | | | Tasted by djarcara on 7/2/2016 & rated 89 points: Full bodied. Prominent nose of leather, licorice and loam, with a touch of alcohol. Dark fruit and licorice dominate the palate with a strong tannic structure. A bit out of balance. Slight bricking. Ready to drink, but certainly has some time left in the bottle, but not sure it will come together. (4873 views) | | | Tasted by loegaute on 3/29/2016 & rated 91 points: Drukket over to dager. Skikkelig tilkneppet ved åpning - ripssaft og tanniner - men med noen timer på karaffel viser den en beskjeden, men dyp, forførende og veldig elegant nese med modne kirsebær, nype, blomster, lær, mandel, våt stein og rosmarin. Mer generøs nese dag to, fortsatt ren og elegant. I munnen er det først og fremst struktur dag én, med tydelige og tørrende, finkornede tanniner, frisk syre og en god del bitterhet. Samtidig er det en kjerne av flott frukt der, og veldig god konsentrasjon og lengde, men den er smygende, pulserende og knytt. Frukten legger seg greit ut over natten, og fremstår rausere dag to. Det er likevel strukturen som dominerer denne vinen i dag, selv om den viste seg greit frem til pasta med kremet soppsaus. Tror denne blir veldig bra, men den bør få ligge lenge. 91p, med klar oppside. (3954 views) |
| Antoniolo Importer website
Video: Granddaughter Lorella Zoppis Antoniolo (Italian w/sub-titles)NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoNorthern PiedmontRegional History:
The wines of Piemonte are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine - most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a French woman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour - later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy - this was the birth of modern wine in the Piedmont. Outside of the Langhe, the most prominent area of wine production in Piemonte is the chain of sub-alpine hills that run through the provinces of Novara and Vercelli. Here the Romans introduced spionia, an ancient variety that thrived in foggy climates. Whether this was in fact a genetic ancestor of Nebbiolo is unknown, but the derivation of its name, Spanna, is now how the locals refer to this noble grape. The Morainic soils, mostly deposited along the Sesia River, are of glacial origin and produce more medium-bodied, aromatically driven nebbiolo than in the Langhe. The appellations of note in Novara are Gattinara, Lessona and Bramaterra, and in Vercelli are Ghemme, Fara, Boca, and Szizzano.
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