Gattinara Riserva

The vines grow in the volcanic porphyry and moraine soils typical of Gattinara, predominantly on south- to south-west-facing sites. The wine is made traditionally with indigenous yeasts, initially through long skin maceration and then in large oak casks; it subsequently matures in bottle for at least twelve months. Stylistically, it shows red and dark berries, black cherry, mineral and spicy notes, as well as hints of leather. Fresh acidity, pronounced tannin that becomes increasingly integrated, and a powerful, long body shape the wine. The Riserva meets the long ageing requirement prescribed for Gattinara: at least 47 months, including 36 in wood. ([licata.be](https://www.licata.be/fr/info-sur-les-vins/domaines/antoniolo/1206/?utm_source=openai))