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    Marziano Abbona

    Rinaldi

    Italy, Piedmont, Barbera d'Alba DOC

    Red

    Winery Overview

    Marziano Abbona has distinguished itself as one of the region’s finest producers. The Abbona family has been cultivating vineyards since the 1920’s and Marziano Abbona began bottling wine under the family name in the 1970’s. Abbona owns a total of 40 hectares in Dogliani, Barolo, and Barbaresco, in Piemonte. Each vineyard is planted with the varietal that benefits most from that particular site. In the mid-20th century Celso Abbona planted the legendary vineyard Bricco Doriolo, located in Santa Lucia di Dogliani. Today, this vineyard not only embodies the historical memory of the company, but it represents one of the most prestigious crus of Dogliani. The winery’s flagship wine comes from this vineyard, named the Papà Celso in honor of this great man.

    Vineyard

    The vineyards of Abbona extend for a total surface area of 52 hectares (128 acres) over the best-positioned territories in Dogliani, Monforte d’Alba and Novello. All owned by the winery, the vineyards include some of the most renowned crus in the Langhe and are cultivated in the highest respect for the surrounding environment and for those who work in the vineyards.
    The vineyards are cultivated and harvested by hand following methods passed down for generations. Many of the family vineyards are cultivated with old-growth vines up to 60 years of age. These express the highest quality of the territory where they were planted. Following the French tradition of classifying land parcels, the winery’s vineyards are divided by land quality according to factors of microclimate, position, and geology. Abbona uses only grapes from the best vineyards, located in the higher hills, to make their cru wines; the other grapes are used to make their more basic wines.

    Soil

    Sand, clay, and loam mixture

    Viticulture

    Vineyard of production: Rinaldi - Monforte d’Alba, 3.2 ha
    Average age of vineyards: 49 years
    Yield: 8 tons per hectare

    Vinification

    Crushing-destemming is followed by spontaneous alcoholic fermentation using indigenous yeasts. It is left in contact with the skins in stainless steel tanks at a controlled temperature, max 31-32° C (88-90° F), for 16 days. Dry racking and decantation follow, with transfer to oak barrels of 500 liters. It is stabilized with cold temperatures in order to avoid the use of clarifying products and filtration. Average sulfite level: 40 mg/L. 2,350 cases produced annually.

    Aging

    In barrels for 9 months, followed by assemblage in stainless steel and bottling, done in mid-June. It rests in the bottle at a constant temperature of 14° C (57° F) for three months before release.

    Tasting Notes

    Intense aromas of fruit and spice due to aging in oak casks. The palate is warm and full-bodied, with good acidity and a balance between roundness and structure.

    Scores & Ratings
    91
    James Suckling
    91
    Vinous
    88
    Wine Enthusiast
    Additional Information

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