Langhe Nebbiolo “Ginestrino” DOC

Made from the Michet and Lampia Nebbiolo sub-varieties grown in a young vineyard in Monforte d’Alba, in sand and clay soil about 200 to 450 meters (656 to 1,476 feet) above sea level. Vineyards are south-, southwest- and southeast-facing, on a 25%-40% gradient. Made from the same clones as the winery’s Barolos, the vines are younger – ranging up to fifteen years of age – and produce elegant wines with a lighter structure and all the freshness and crisp primary fruity and floral aromas a young Nebbiolo is known for.


Wine exported to

Canada, USA, Australia

Most recent awards

  • 2018 | Wine Advocate93
  • 2016 | Gourmet Traveller Magazine90
  • 2015 | James Suckling90
  • 2014 | Vinous89
  • 2013 | Wine Spectator90
  • 2012 | International Wine Cellar89
Grape Varieties:

100% Nebbiolo

Fermentation container:

Stainless steel

Length of alcoholic fermentation:

8-10 days

Type of yeast:

Spontaneous indigenous yeast

Fermentation temperature:

28-30 °C (82.4-86 °F)

Maceration technique:

Rotating paddles

Length of maceration:

8-10 days

Malolactic fermentation:


Aging containers:

Oak barrels

Container age:


Type of oak:

Allier /Troncais

Bottling period:


Aging before bottling:

10 months

Aging in bottle:

2 months


Natural Cork



Vineyard name:

Different vineyards in Monforte

Vineyard location:

Monforte d'Alba, Piedmont

Vineyard size:

4.8 hectares (6.6 acres)

Soil composition:

35% sand, 40% silt and 25% clay

Vine training:



200-450 meters (656-1,476 feet) above sea level

Vine density:

4,500-5,000 per ha


6,5 - 7 tons per hectare


Southern, southeastern, southwestern

Years planted:

1998, 2007

Age of vines:

15-20 years old

Time of harvest:


First vintage of this wine:


Total yearly production (in bottles):

30,000 - 35,000

Tasting notes:

Very lively ruby color with garnet reflections; persistent and appealing bouquet with notes of brier rose and peach pit; on the palate, roundness is balanced by characteristic tannins and structure.

Serving temperature:

Best served at 16-18 °C (60.8-64.4 °F).

Food pairings:

A wonderful accompaniment to meat, pasta and aged cheese.

Aging potential:

6-8 years


Alc. by vol.: 14.5%


Guido and Fabio Fantino