2011 Nebbiolo Costa della Sesia, Antoniotti, Sostegno, Piedmont

2011 Nebbiolo Costa della Sesia, Antoniotti, Sostegno, Piedmont

Product: 20228
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2011 Nebbiolo Costa della Sesia, Antoniotti, Sostegno, Piedmont

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Description

The warm and early 2011 season seems to suit fruitier Piedmont wine styles, such as Mattia and Odilio’s rose petal perfumed Nebbiolo from the banks of the river Sesia. Refined, bright, charismatic with cranberry energy & sunny ribes fruit; sensitively vinified in stainless steel, cement and used French tonneaux. Drinking 2014 – 2018.
David Berry Green

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About this WINE

Antoniotti Odilio e Mattia,Piedmont

Antoniotti Odilio e Mattia,Piedmont

Mattia Antoniotti has joined his father Odilio at this historical 18th century cantina that is tucked away in the northern Alto Piedmont village of Sostegno, in the 100-hectare region of Bramaterra among the pre-Alps. They farm 4.8 hectares of Nebbiolo, Croatina, Vespolina and Uva Rara vines, the fruit of which Odilio first bottled in 1970 (prior to which Odilio was selling grissini and pharmaceuticals!). The Bramaterra soils are essentially volcanic porphyry, along with veins of rose quartz and limestone. The wines are traditionally made in cement, stainless-steel and large Slavonian oak botte, along with tonneau for the Nebbiolo wine.


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Nebbiolo

Nebbiolo

Nebbiolo is the grape behind the Barolo and Barbaresco wines and is hardly ever seen outside the confines of Piedmont. It takes its name from "nebbia" which is Italian for fog, a frequent phenomenon in the region.

A notoriously pernickety grape, it requires sheltered south-facing sites and performs best on the well-drained calcareous marls to the north and south of Alba in the DOCG zones of Barbaresco and Barolo.

Langhe Nebbiolo is effectively the ‘second wine’ of Piedmont’s great Barolo & Barbarescos. This DOC is the only way Langhe producers can declassify their Barolo or Barbaresco fruit or wines to make an early-drinking style. Unlike Nebbiolo d’Alba, Langhe Nebbiolo can be cut with 15% other red indigenous varieties, such as Barbera or Dolcetto.

Nebbiolo flowers early and ripens late, so a long hang time, producing high levels of sugar, acidity and tannins; the challenge being to harvest the fruit with these three elements ripe and in balance. The best Barolos and Barbarescos are perfumed with aromas of tar, rose, mint, chocolate, liquorice and truffles. They age brilliantly and the very best need ten years to show at their best.

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