Cantina Antonioli
Cantina Antonioli was founded in 2018 when Giulia and her husband Giorgio decided to change their lives and follow their dream: to live off the land, dedicating themselves to vines and wine. They purchased a farmhouse on the hills of Gubbio and transformed it into a winery. Here, among scattered vineyards and small plots of great historical value, viticulture was reborn in the territory: ancient vines, 120 years old and at risk of uprooting, became the heart of a project aimed at highlighting the history and voice of Umbria in every bottle.
Cantina Antonioli works its vineyards using artisanal methods and in full respect of nature, following the principles of biodynamics and the guidelines of organic certification. The production philosophy is based on a daily relationship with the land: observation, sensitivity, and minimal intervention. The winery manages 18 small vineyards, trained in Guyot on marl-sandy and limestone soils, using techniques that promote biodiversity. Treatments are limited to low doses of copper, sulfur, and propolis, minimizing interference with the expressiveness of the grapes.
During vinification, Cantina Antonioli manually selects the grape clusters, destems them on racks, and carries out spontaneous fermentations with indigenous yeasts. No fining, filtration, or stabilization is performed in order to preserve the integrity of the wine. Bottling and labeling follow lunar cycles, in accordance with biodynamic practices. The production is a vibrant expression of the Umbrian territory and its native grape varieties. From whites to reds, each bottle tells the story of ancient vines, enhances the purity of the fruit, and reflects careful, measured human intervention. Delicate tannins, aromatic richness, and great vitality make these wines perfect for those seeking an authentic interpretation of Umbria.
Cantina Antonioli was founded in 2018 when Giulia and her husband Giorgio decided to change their lives and follow their dream: to live off the land, dedicating themselves to vines and wine. They purchased a farmhouse on the hills of Gubbio and transformed it into a winery. Here, among scattered vineyards and small plots of great historical value, viticulture was reborn in the territory: ancient vines, 120 years old and at risk of uprooting, became the heart of a project aimed at highlighting the history and voice of Umbria in every bottle.
Cantina Antonioli works its vineyards using artisanal methods and in full respect of nature, following the principles of biodynamics and the guidelines of organic certification. The production philosophy is based on a daily relationship with the land: observation, sensitivity, and minimal intervention. The winery manages 18 small vineyards, trained in Guyot on marl-sandy and limestone soils, using techniques that promote biodiversity. Treatments are limited to low doses of copper, sulfur, and propolis, minimizing interference with the expressiveness of the grapes.
During vinification, Cantina Antonioli manually selects the grape clusters, destems them on racks, and carries out spontaneous fermentations with indigenous yeasts. No fining, filtration, or stabilization is performed in order to preserve the integrity of the wine. Bottling and labeling follow lunar cycles, in accordance with biodynamic practices. The production is a vibrant expression of the Umbrian territory and its native grape varieties. From whites to reds, each bottle tells the story of ancient vines, enhances the purity of the fruit, and reflects careful, measured human intervention. Delicate tannins, aromatic richness, and great vitality make these wines perfect for those seeking an authentic interpretation of Umbria.
