Piemonte

Traditionally low yielder and minor variety to blend with Nebbiolo. Modern viticulture/ vinification largely resolved problems of low acidity and tendency to oxidise. Preferred terrain is the light, chalky, sandy terra Bianca of the Roero where the town Canale can be considered its centre.

Roero Arneis, Langhe Arneis

Productive, versatile, Italy's 3rd most planted red grape after Sangiovese and Montepulciano. Also found in the New World Ripens relatively late; after Dolcetto but before Nebbiolo. Chief characteristic is its natural high acidity. High Anthocyanin (colour) levels, low tannins. There is also Barbera Bianca. In Alba the best sites are given to Nebbiolo. In Asti some of the best sites are in and around the warmer mesoclimate of Nizza. Prone to reduction.

Barbera d'Alba, Barbera d'Asti, Barbera del Monferrato, Piemonte Barbera, Langhe Barbera and blends in Langhe Rosso, Monferrato Rosso.

Aromatic, light skinned grape. Mostly in Asti, Acqui, Alessandria areas.

Mostly slightly sweet, light, sparkling but sometimes red and dry

Grown as far east as Lake Garda where it can enter the blend of Bianco d Custoza. Its true home is the Alto Monferrato. Acidity is always marked even in hot years which adds to its green apple character and potential for ageing. In cool years it can struggle for ripeness with some producers resorting to using MCR (mosto concentrato rettificato) and malolactic fermentation.

Gavi, Gavi di Gavi, Alto Monferrato and Piemonte

Early ripening, provinces of Cuneo and Alessandria. Soft, round fruity styles with fragrants of liquorice and almonds Mainly planted on sites where other varieties may not ripen. Easy to cultivate but tricky to vinify.Lower in acidity than Barbera it has considerable tannins and Anthocyanins. Prone to reduction

In Piemonte there are 7 DOCs: Acqui, Alba, Asti, Diano d'Alba, Dogliani, Langhe Monregalesi, Ovada. In Liguria aka Ormeasco

This is also can be known as Albaluce for its copper colour in the autumn sun. Although made in small quantites, the passito is more interesting than the dry "Caluso" whose acidity is marked. Some metodo classico is also made.

Erbaluce di Caluso, Caluso passito, Metodo Classico Tradizionale

Sometimes known as Furmentin, and related to Vermentino. Late ripening. Centres on the town of Corneliano in the Roero High acidity and lacking in aroma.

Principle Wines

Light red. Vineyards found in Asti, Cuneo, Alessandria. High levels of acidity and tannins for a light colour

Freisa d'Asti, Freisa di Chieri

Light red almost onion skin colour, with an acquired taste. High levels of acidity and vegetal aroma.

Grignolo d'Asti, Grignolo del Monferrato, Grignolo Piemonte

In its various guises: Moscato Bianco or locally called Moscato di Canelli (Muscat a Petits Grains) is the preferred Muscat in Piedmont. Muscat of Alessandria, its larger berried cousin, is essentially a table grape. It thrives in the light, chalky, limestone hills of Asti and Alessandria. Second most planted grape in Piedmont after Barbera

Asti, Moscato

For the best sites: south, south-west exposition, limestone based soils, near to but generally not at the top of, slopes. Buds early, thus susceptible to frost damage. Ripens late when autumnal mists abound – hence the derivative of nebbia, meaning fog. Inclined to uppish acidity, tannin and sugar levels 1st mentioned in 1303 in Pier di Crescenzi's Ruralium Commodrum. Plantings in about 6% of total vineyard area in Piedmont; 7.5% in Lombardy; 27% in Valle d'Aosta 40 diferent clones identified but 3 clones dominate: Lampia (most widely found and reliable), Michet (arguable higher potential), Rosé (the most perfumed but lightest in body and colour). AKA Spanna in the Province of Navarra. AKA Picutener in Carema DOC,Vale d'Aosta AKA Chiavennasca in Valtelina DOC, Lombardy.

Barolo, Barbarbaresco, Roero, Nebbiolo d'Alba, blend in Langhe Rosso

Almost exclusive to the tiny commune of Verduno, Barolo. Light in colour and delicate in flavour. Spicey aromas with strawberries and rosehip.

Verduno Pelavega or Verduno

Rare, red grape from the western end of Piedmont. Makes usually red dessert wines and some spumante. Still reds are also known.

Colli Totornesi

Virtually extinct some decades ago has now been revived in the Tortona area of Eastern Piedmont. This white quality grape gives stoney, mineral style wines similar to those of Northern France and Gavi.

Colli Totornesi

By far the largest single Italian DOC, this spumante is made on an industrial scale and is famous the world over, somewhat symbolizing the traditional Italian wine world. It has recently become distict from the better quality, lower in alcohol, frizzante Moscato d'Asti aka simply "Moscato" which is made by many a top producer, even in the Barolo area. During fermentation, when the alcohol reaches 5.5 abv. it undergoes a natural sparkling process until reaching 7 abv. giving it between 5-6 atmospheres of pressure. It, therefore, is more alcoholic, less sweet and more bubbly than its "superior" Moscato cousin, although it tends to taste sweeter because of a lack of structure and ultimately quality.

Moscato

Sometimes referred to as a feminine Barolo, which is perhaps misleading. Here one can really see the effect of terroir which makes Barbaresco a very different wine to Barolo, although as a matter of degree rather than fundamental difference, namely in its capacity to beguile with its aromas and purity of fruit, crystalline acidity and the dichotomy of power and finesse. By law it has a year less aging than Barolo, although producers can age for the same time as Barolo.

Nebbiolo

Seductive fruitiness, low tannins, cleansing acidity, this wine is capable of good although perhaps simple quality even at rock bottom prices. It is also capable of making some of Italy's more complex and top end wine from more reputable smaller producers. The Alba version tends to be a little more pricey but there's not much in it and includes many of the prestigious Barolo producers.

Barbera

Many top quality astigiani versions exist as well as the entry levels. Asti producers more or less 3 times more than in Alba. In style there’s little in it depending on the producer’s elevage techniques

Barbera

Average annual production of 50,000 Hl. Aged for 3 years of which 1 in wood. The Riserva's aged for 4 ¾ years. Tradizionalisti age and macerate for long periods – in large Slavonion oak botti and 30 days on the skins and 4 to 5 years before release. Modernisti age in barrique and have shorter macerations of sometimes 4-5 days using rotofermentors (which traditionalists tend to frown upon).

Nebbiolo

Small production of light, red semi sweet sparkling, used widely in Italy as aperitif but mostly dessert wine especially with pandoro.

Brachetto

Darker colour and more alcohol make it a more important Dolcetto than the others which can also age for up to 5 years

Dolcetto

Made throughout the Monferrato area as an alternative to Barbera, it should be consumed young.

Dolcetto

Young, fruity and richly structured, mainly grown on hillsides of the Langa Albese

Dolcetto

Grown to the west of Alba in the province of Cuneo, some say this is Dolcetto's true home and expression, perhaps because this area specializes in Dolcetto rather than any other grape.

Dolcetto

This also can be known as Albaluce for its copper colour in the autumn sun. Although made in small quantites, the passito is more interesting than the dry "Caluso" whose acidity is marked. Some metodo classico is also made

Erbaluce

With some ageing before release (3 years), Gattinara has a difficult style for most consumers in export markets: a pale red colour, harsh tannins and fruit less than generous, it is a wine appreciated at a local level for its finesse and perfume.

Nebbiolo (Spanna), 90%; Bonarda di Gattinara, up to 10%; Vespolina, up to 4%

Mostly made in a still style but there are also some spumante. It typically has high green apple, steely acidity.

Cortese

Nebbiolo based and therefore some of its characteristics, without perhaps its power and dominance. Some juiciness given by the Bonarda (which is not the same as the Lombard Bonarda!).

Nebbiolo (Spanna), 65-85%; Vespolina, 10-30%; Bonarda novarese (Uva Rara), 15%

Bianco – blends of above white grapes Rosso – blends of above red grapes Varietal – Chardonnay, Dolcetto, Favorita, Freisa Arneis – On the "right" bank of the Tanaro, heavier Calcareous clay than the Roero area, more structured wines. Lower acidity and a tendency to oxidise have largely been resolved by modern agricultural and winemaking methods. Nebbiolo – similarily, this style of Nebbiolo has a tendency to be more structured than its Roero counterpart.

Arneis, Chardonnay, Dolcetto, Favorita, Freisa, Nebbiolo

Often confused with Asti, this is a very different wine, uaually of higher quality and in vastly inferior volumes. The Moscato grapes are centre on the calcareous soils of Canelli, Santo Stefano Belbo, Calosso, Castiglione Tinella. Acqui Terme in the Province of Alessandria another importante centre with significant quality moscato also grown in the province of Cuneo. A frizzante rather than a spumante and lower alcohol 5.5 %, although grapes grown with a higher potential alcohol, Moscati d'Asti is usually a far superior wine to its industrial cousin, Asti.

Moscato 100%

In good years and with good producers can resemble young and less complex Barolo and Barbaresco. Tannins can be softer for an easier drinking style. Being a wine of lesser structure it tends to mature quicker in bottle.

Nebbiolo 100%

Rosso – Nebbiolo North of Alba on "left" bank of Tanaro is the Roero area. Hills are lower but steeper than the Langhe, lighter soils with more sand – less structured reds and more perfumed. Canale is the principle town of Roero Arneis - Also but rarely made in a spumante style. This caught the imagination of the wine world when Vietti and Bruno Giacosa first vinified the dry white in the early 1970s

Nebbiolo, Arneis.

Nebbiolo, Freisa, Barbera, Bonarda

Pinot Nero, Chardonnay

Barbera

Nebbiolo (Spanna), Vespolina, Bonarda Novarese

Nebbiolo (Spanna), Vespolina, Bonarda, Croatina

Nebbiolo, Freisa, Barbera, Bonarda, Neretto, Erbaluce

Nebbiolo

Croatina

Bianco
- Cortese, Riesling, Pinot Bianco, Favorita, Muller Thurgau
Rosso
- Aleatico, Barbera, Bonardo, Dolcetto, Grignolo, Nebbiolo
Chiaretto
- see red
Timorasso
- Timorasso
Monleale
- 85% Barbera

Rosso

Rosso
- Nebbiolo, 30%; Uva rara, 40%; Vespolina Croatina
Bianco
- Erbaluce

Rosso
- Pelavega, Nebbiolo, Barbera
Quagliano
- 100% Quagliano

Rosso
- Nebbiolo, Bonarda, Dolcetto, Uva Rara, Vespolina
Bianco
- Erbaluce

Dolcetto

Prié Blanc

Dolcetto

Nebbiolo, Vespolina, Bonarda Novarese (Uva Rara)

Freisa. Dry and amabile styles

Freisa Both dry and amabile styles

Barbera 90%, Freisa, Grignolo

Grignolo

Grignolo

Chardonnay

Dolcetto

Favorita

Freisa - Frizzante, Red, Dry

Nebbiolo (Spanna) 85%, Vespolina, Bonarda

Moscato Bianco

Malvasia Nera 90%, Barbera, Freisa, Grignolo

Malvasia di Schierano 85%; Freisa, up to 15%.

Bianco
- local white grape blend
Rosso
- local red grape blend
Varietal
- Casalese Cortese, Chiaretto or Ciaret, Dolcetto, Freisa

Varietal - Barbera, Bonarda, Brachetto, Chardonnay, Cortese, Grignolino, Moscato, Pinot Nero

Rosato
- local red grape blend
Rosso
- local red grape blend
Varietal
- Barbera, Bonarda, Dolcetto, Doux d'Henry (red), Freisa, Rami'e (red)

Barebra, Grignolo, Freisa DOC

Ruché with 10% Barbera or Brachetto

Nebbiolo, Vespolino, Bonarda Novarese Also varietal wine Sangiovese

Moscato (dessert wine)

Avana', Barbera, Dolcetto, Beretta cunese

Pelavega

There are 11 communes entitled to make Barolo all of which have individual sotto-zone or vineyard sites often called Crus (slightly misleading as there is no official rank). However, there is a development towards distguishing “village wine” which belongs to a commune and is invariably a blend of different recognised sottozone. Eg: Barolo - could be a blend of Nebbiolos from any of the 8 communes and umptine vineyards Barolo Serralunga - could be a blend of vineyards of different vineyards from Serralunga, including Cerretta and, for example, Baudana. Barolo Cerretta - is only from the Cerretta vineyard, in the commune of Serralunga which in the Barolo delimited DOC.