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Scott Thomas
March 10, 2021 | Scott Thomas

Una Lezione Sull'uva "A Lesson on Grapes"

Nebbiolo...oh how we love thee. Often considered one of the world’s most noble grape varieties and producing Italy’s (and Attimo’s) finest/complex wines. Here are some fun facts. 

Nebbiolo’s documented history is one of the oldest, dating back to 1268. Pliny the Elder may have even mentioned it during Roman times. Its name is credited to two different theories: “nebbia” is the Italian word for fog, and because Nebbiolo is harvested after October when the fog in the Langhe hills is thickest, the name may have its origins there. Another possibility is that because it’s harvested so late in the season, a bloom of white yeast forms around each of the bunches causing them to look enveloped in a cloud of fog. Or maybe it’s because we consume too much and we feel a little cloudy :)

Nebbiolo is a thin-skinned grape creating wines with a noticeable garnet hue. This color is attributed to a higher percentage of a pigment (peonine) that lives in a free form, not binding to sugars during fermentation as in other grape varieties, thus continuing losing color towards brick/orange as the wines age in a bottle. This is very evident in our 2017 Nebbiolo d’Alba. Don’t let the color fool you. It may look elegant and light, but Nebbiolo always has broad shoulders and dense tannin structure. We like to say “power wrapped in elegance.” 

Like Pinot Noir, Nebbiolo has the ability to reflect its place of origin, reinforcing the philosophy of terroir (aka- taste of place). For example: Nebbioli from the Roero (less than 10km’s from Barolo, just across the Tanaro River) tend to be lighter and more bright largely due to the sand-based soils there. Less compact soils = a lighter-styled wine. Compared to in the Barolo region, especially in the commune of Monforte d’Alba where we own a piece of the Ginestra vineyard, Nebbioli tend to produce wines with more firmness and structure due to the compact clay/limestone/sandstone soils. 

Nebbiolo needs abundant light to ripen fully. This is why the most celebrated vineyards in the Barolo/Barbaresco zones face south to catch the sun’s full potential. In olden times, producers noted which slopes melted first after a big snow, labeling those areas in Piedmontese dialect as “sori,” then planting with Nebbiolo. The lower parts of the hills where the cold air tends to sit are planted with Dolcetto and Barbera, grapes not so dependent on heat to ripen fully. 

Our 2015 Barolo, 2016 Barbaresco and our 2017 Nebbiolo d’Alba are our current releases, all produced with 100% Nebbiolo. You can taste the nuances of this amazing grape in each of our wines. Keep an eye out for our next release of 2016 Barolo and 2017 Barbaresco coming soon. These wines were grown, fermented and aged in Italy, bottled by hand here in Denver. 

Cin Cin! 

Time Posted: Mar 10, 2021 at 7:01 PM Permalink to Una Lezione Sull'uva Permalink
Ashley Limes
February 1, 2021 | Ashley Limes

February Wine Club 2021

ciao attimo wine club family

Can you believe it's already February 1st?! Time is flying in 2021. If you were a participant in "Dry January" congratulations, it's finally February and time for some much deserved wine! If you are like all of us at the winery and have continued to drink this past month, you're probably ready to restock!

Ready to learn about your bottles for February?
Primo Members Click Here
Superiore Members Click Here

This month, we have so many exciting new aspects to Wine Club. We started a YouTube channel to bring you fresh content each month from different faces and voices around the winery. The first two videos are linked above to describe this month's bottles. Please leave comments below the videos or down below on this newsletter for what you would like to see. We can't wait to keep creating memorable moments with you! 

What else is new? We are bringing back the tags! That's right, you read that correct. Not familiar with what the tags are? They are little hanging tags that go around each wine bottle with descriptions of the wine, a suggested food pairing, and now have a QR scan code on the back that is linked back to this page so that you can refresh your memory on pairings if the bottle is kept in your cellar or wine fridge. 

Lastly, and probably the most exciting news, we partnered with Marc Lanteri and Amy Bellotti out in our beloved Piedmont to create recipes for each bottle in wine club. Marc Lanteri was born to Italian parents in Tende, France, high in the Alps-Maritime near the border of Piemonte. Marc is now a Michelin Star Chef at Ristorante al Castello Grinzane Cavour (a restraurant within a castle out in the heart of Piedmont) creatively synthesizing the cultural and gastronomic influences of Provence, Piemonte wine country's rolling hills, the bountiful Italian countryside and the nearby Mediterranean Sea. Amy is his wife and is not only a Colorado Native but also the mastermind behind the front of house operations and wine selection at the ristorante. Amy and Ashley put their minds together to bring you an Italian experience at home. We have selected a few dates where Chef Marc will walk you through a live cooking class with a recipe created to pair with your February bottle.

Marc creatively synthesizes the cultural and gastronomic influences of Provence, Piemonte wine country's rolling hills, the bountiful Italian countryside, and the nearby Mediterranean Sea. Drawing on his Italian roots buried in the mountainous territory of southeastern France, Marc unites home-style flavor with French culinary technique. Chef Marc’s creative inspiration springs from his gastronomic intuition and instinct. Out of respect for quality and the rhythms of the seasons, Marc exclusively uses prime local ingredients to create surprising dishes that evoke satisfying emotions and flavorful memories of forgotten flavors, but prepared for today’s enjoyment.

Want to join an online class with the recipes for your bottles? Marc and Amy are conducting a LIVE cooking class online. They will be teaching from out in Piedmont and you will be able to enjoy being in the comfort of your home. You'll have the option to purchase just the class or the class with the ingredients you will need to craft the dish. 

Primo Members

Sunday, February 21st ($25 per class)
1:00pm - Yellow Onion and Potato Frittata paired with Attimo Chardonnay
2:30pm - Chickpea and Pork Rib Soup paired with Attimo Dolcetto 


Superiore Members

Sunday, February 28th ($25 per class) 
1:00pm - Roasted Winter Harvest paired with Attimo Insieme
2:30pm - Rack of Lamb in Hazelnut Crust paired with Attimo 2015 Barolo

Click Here to Reserve Your Spot

Hurry! Only 20 spots available per session!

Can't join the virtual cooking class with Marc and Amy? We also have the recipes listed below that you can click on to print out and cook at your own leisure. We hope you enjoy these beautifully crafted dishes by Marc & Amy. Please leave feedback in the comments below once you try the dish! 

Yellow Onion and Potato Frittata
Chickpea & Pork Rib Soup
Roasted Winter Harvest
Rack of Lamb in Hazelnut Crust
Ashley Limes
November 29, 2020 | Ashley Limes

Welcome to our New Website

welcome to our new website

we couldn't be more excited to share in this moment with you. 

With this new site, you'll be able to enjoy your very own login information so that you can see previous orders, modify or add bottles to your monthly wine club, and have wine shipped directly to your home! You can stay up to date on what we are doing at Attimo by following this Newsletter chain or clicking on the Instagram box at the bottom of the website. 

Time Posted: Nov 29, 2020 at 10:33 AM Permalink to Welcome to our New Website Permalink