2024 Antoniolo "Bricco Lorella" Coste della Sesia Rosato, Piedmont, Italy

This pretty rosato shows a pale salmon color with bright clarity. The nose is clean and fresh, offering red currant, wild strawberry, and rose petal, alongside light citrus notes and a clean minerality. On the palate, it is brisk and linear, driven by fresh acidity and moderate alcohol, with flavors of tart raspberry, cranberry, and a touch of blood orange. The texture is light but structured, with a phenolic texture that adds definition. The finish is dry, crisp, and lightly savory, with a persistent mineral note that reflects the volcanic soils of Coste della Sesia DOC. Delicious, vibrant, and easy to enjoy!

92 Points, Vinous. This is something you’ve likely never seen before but NEED to try. I’m talking about a Gattinara rosé, named Lorella (named after the granddaughter of the estate’s founder) — a truly crazy, lively, and full-bodied expression of 100% Nebbiolo. It’s one of the bigger, bolder Roses I’ve tried.  The grapes are harvested from the very same estate vineyards that yield their Juvenia Coste della Sesia Nebbiolo, highlighting the quality of the fruit. To achieve such a crazy vibrant character, the fruit undergoes a light pressing followed by a very short skin maceration of just three hours, resulting in a rosé with remarkable depth and intensity. It’s perfect for the barbecue or wherever. Eric Guido called it “a total pleasure to take in”.

Antoniolo is a historic, family-run producer in Gattinara DOCG, founded in 1948 by Mario Antoniolo, who helped establish the appellation’s reputation by bottling wines at a time when most production was sold in bulk. The estate’s vineyards lie in the Alpine foothills near the Sesia River, where cooler conditions and volcanic soils of porphyry and granite contribute to structured, mineral-driven wines. Nebbiolo (Spanna) is the primary grape, sometimes blended with small amounts of Vespolina or Uva Rara, and benefits from a long growing season that preserves acidity and aromatic detail. In the cellar, Antoniolo employs a traditional approach with controlled fermentations and aging in large neutral oak, producing wines with firm tannins and strong aging potential, including site-specific bottlings that highlight variations within the appellation.