Antoniolo Rosato

This rosato is a blend of 90% Nebbiolo and 10% Bonarda and Vespolina sourced from the same vineyards as the estate’s Juvenia bottling. The fruit was harvested at the end of September and then lightly pressed before a short skin maceration of just 3 hours. Fermentation took place over 21 days, followed by aging on the lees for 3 months before racking and bottling.