Santachiara Gattinara Mario Antoniolo 1971
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Delivery: We ship orders every weekday.
Delivery time and price:
- Denmark: 1-2 days (39-49 DKK)
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- Germany: 2-3 days (15 EUR)
- Netherlands: 2-4 days (15 EUR)
- Generally for EU countries: 2-5 days (15-25 EUR)
NOTE: There may be 1-2 days longer delivery time in remote areas.
Returns: You always have a 30-day right of return.
NOTE : All orders from November 15th to December 24th can be returned until January 31st.
Santachiara Gattinara Mario Antoniolo 1971
This 1971 Santachiara Gattinara is a red wine produced by Mario Antoniolo. Sourced from the Santachiara vineyard, the label highlights the use of "Antichi Vigneti," indicating that the grapes originate from ancient vineyards. The wine is crafted from Nebbiolo, an Italian top grape renowned for yielding elegant wines with great structure. While Nebbiolo is widely associated with Piedmont areas such as Barolo and Barbaresco, it is locally known as Spanna in this specific northern territory.
Gattinara is situated in the northern part of Piedmont within the Vercelli province, resting at the foot of the Alps on the western side of the Sesia river. Recognized as one of Alto Piemonte's classic Nebbiolo areas, it covers approximately 100 hectares of steep, south-facing slopes at altitudes ranging from 270 to 400 meters. The unique terroir consists of acidic, mineral-rich porphyry soils originating from an ancient supervolcano. Traditional production rules for the area dictate a minimum of 35 months of aging, with at least 24 months spent in barrels.
The broader Piedmont region, whose name literally translates to "at the foot of the mountain," is located in northwestern Italy and is completely surrounded by the Alps. It is widely regarded as one of the world's most prestigious wine regions, known for its small, passionate, family-run wineries and a profound focus on how soil and microclimate influence the vineyards. The dramatic, steep hills of the region are frequently enveloped in thick morning fog during the autumn, a natural phenomenon that protects the grapes and facilitates a long, perfect ripening period.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Piedmont
Piedmont (which literally means "at the foot of the mountain") is located in northwestern Italy, surrounded by the Alps. It is considered one of the world's absolute most prestigious wine regions. The area is known for small, passionate, family-run wineries and a huge focus on terroir (how the soil and microclimate affect the wine).
Classic characteristics of Piedmont:
The royal wines: This is where the world-famous, complex and expensive red wines Barolo and Barbaresco come from (both made from 100% Nebbiolo).
Everyday heroes: In addition to Nebbiolo, the region is famous for the grapes Barbera (juicy, acidic and incredibly popular) and Dolcetto (dark, soft and fruity).
The white and sweet: Piedmont also makes the crisp white wine Gavi and the famous, lightly sparkling dessert bubbles Moscato d'Asti.
The landscape: Dramatic, steep hills – especially in the Langhe sub-area. The hills are often shrouded in thick morning mist in autumn, which protects the grapes and allows for a long, perfect ripening.
Gastronomy: An absolute mecca for food lovers. The area is world famous for the exclusive white truffles from Alba, hazelnuts and rich, simmered dishes that scream with a glass of local red wine.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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Thorough quality check
Cork, capsule, fill level, label condition, and provenance are individually documented for each bottle. A physical certificate is included with every purchase.
60-day return policy
We are confident in the quality of our wines, and you as a buyer should be too. Return any unopened bottle within 60 days for a full refund — no questions asked.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
We will help you throughout the journey. Here you can read our guide on how to treat the wine. If you have any questions, you are always welcome to write or call us.
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