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    Marziano Abbona


    Italy, Piedmont, Langhe DOC Bianco


    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.


    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.


    the terrain is loamy and shallow in the middle of the slope, with marl emerging from the greater erosion on the more-exposed slopes. The granulometric index (ratio of sand / Loam + Clay) indicates a soil structure created from very fine roots, with more loam and clay than sand. This terrain gives wines made from grapes cultivated in its soils structure, finesse, and complexity.


    Viognier grapes from 22-year-old vines, guyot training, no herbicides or pesticides sprayed.


    Crushing-destemming and 36-hour maceration on the stems using CO2, before draining and soft pressing, static decanting, and transfer to barrels of 225 liters (French oak and acacia); inoculation with selected indigenous yeasts. Alcoholic fermentation in barrels at cellar temperature for 30 days follows, with daily bâtonnage until alcoholic fermentation is complete. It ages on its lees for seven months, during which time weekly bâtonnage is done.


    In oak and acacia barrels for seven months, at the end of which the wine is assembled in stainless steel tanks where static decantation is done. Racking and bottling follow, to be done in May 2018. Rests in the bottle at a constant temperature of 14° C (57° F) for one month before release.

    Tasting Notes

    Compelling with aromas of honey, white flowers, and citrus fruits. The palate is rich, round, smooth, and has an exceptional freshness.

    Scores & Ratings
    Wine Spectator
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