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Antichi Vigneti di Cantalupo

Ghemme Nebbiolo

9.223 ratings
9.28 pro ratings
Novaresi, Novara, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic

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Antichi Vigneti di CantalupoNovaresi, NovaraNebbiolo
Top Notes For
Jeremy Shanker

Sommelier at RN74

9.5

Gorgeous wine

Gorgeous wine

Jan 23rd, 2017
Peter N
9.0

Great aroma, silky smooth with fine tannin, quite long, plenty of life ahead. One bottle left. 😥

Great aroma, silky smooth with fine tannin, quite long, plenty of life ahead. One bottle left. 😥

Jan 22nd, 2015
Sean Nelson
9.7

Wow. Delicate, structured and deep.

Wow. Delicate, structured and deep.

Dec 10th, 2014
Thomas Pastuszak

Sommelier/Wine Director The NoMad

8.9

Revisiting an old friend: cool terroir + ripe terroir = success!

Revisiting an old friend: cool terroir + ripe terroir = success!

Jan 19th, 2014
J. Kim
9.0

The aroma could show little more liveliness but harmonious and lots of reserve.

The aroma could show little more liveliness but harmonious and lots of reserve.

Oct 30th, 2019
Evan Bienstock
9.2

Rewind almost 40 years. This wine is still strong. The structure is fading but the palate is there. Secondary notes but oh so layered. Not a great year in Piemonte but this showed up.

Rewind almost 40 years. This wine is still strong. The structure is fading but the palate is there. Secondary notes but oh so layered. Not a great year in Piemonte but this showed up.

Aug 9th, 2019
Evan Bienstock
9.4

Just a beautiful ‘85 from Alto Piemonte. These wines age so well.

Just a beautiful ‘85 from Alto Piemonte. These wines age so well.

Jul 20th, 2018
Gaetan Ciampini
9.3

Old nebbiolo done right.

Old nebbiolo done right.

Apr 1st, 2018
Evan Bienstock
9.4

A beauty from 78.

A beauty from 78.

Aug 9th, 2017
Amy Thornburg

Heavily debated at our table

Heavily debated at our table

May 23rd, 2014