Italy Unit 5 - Piemonte

The following are my notes for studying the wines of the Piemonte wine region of Italy. In these notes I provide information about the topography, climate, soils, important red and white wines and extensive information on the DOCs and DOCGS of the region. I then provide notes on the wines I tasted from this region.

I was hoping to do a Unit per week in of my study of Italy, but it is taking a lot longer than expected to write my notes and go through the wines as I am now studying by myself. Also, Piemonte is one of the most important regions in Italy so studying these wines should not be rushed.

Piemonte (Piedmont in English) is aptly named “foot of the mountain” as the region is made up of the mountains and foothills of the Apennines and the Alps. Consequently, while it is the largest region of Italian mainland much of it is too steep and cold for vineyards. In addition, the Po River runs through the region flowing eastward from Western Alps which provides an alluvial plain which is excellent for agriculture but too fertile for viticulture. Most of Piedmont’s vineyards are in the foothills south of the Po Valley, in the provinces of Asti, Alessandria, and Cuneo. Within these three provinces, the Monferrato and Langhe hills are covered with vineyards.

Climate
Piedmont experiences a continental climate and the Alps provide a “rain shadow” effect, although autumn hail can often cause damage in the Langhe hills. The sub-mountainous landscape provides numerous distinct mesoclimates throughout the region.
Soils
Most vineyards are on thin, calcareous marl and sandstone soils with varying percentages of clay and sand. Tortonian soils, which contain a higher proportion of calcareous marl, characterize the vineyards of La Morra and Barolo and provide a softer style of wine. Serravallian (Helvetian) sandstone soils are more common in Monforte d’Alba and Serralunga d’Alba and supply more structure in the wine.
DOCs As of 2010 Piedmont has more DOC zones than any other region in Italy. Piedmont has over 40 DOCs and almost half of the region’s wine production is of at least DOC quality.
1. Alba DOC			Established as a DOC in 2010, Alba DOC is the classical ‘Alba blend’ and this wine must contain at least 70% Nebbiolo and at least 15% Barbera, plus not more than 5% of red grapes of other varieties that must have been cultivated locally. Rosso requires minimum 17 months, including 9 months in barrel. Riserva, minimum 23 months, including 12 months in barrel.
2. Albugnano DOC			Established as a DOC in 1997, it is named after the hilltop village of Albugnano, in the very northern corner of the Asti province. Rosato requires a minimum 85% Nebbiolo, maximum 15% Barbera, Bonarda, and/or Freisa. Rosso requires a minimum Minimum 85% Nebbiolo, maximum 15% Barbera, Bonarda, and/or Freisa. Superiore requires ageing minimum 1 year, including 6 months in barrel.
3. Barbera d’ Alba DOC			Established as a DOC in 1970. Rosso requires a minimum 85% Barbera; maximum 15% Nebbiolo with a minimum 12% abv, no minimum ageing is required. Superiore requires 1 year with 4 months in barrel.
4. Barbera del Monferrato DOC			Established as a DOC in 1970, Barbera del Monferrato Superiore was established as a separate DOCG in 2008. Barbera del Monferrato is grown on the hills Monferrato located north and south of Asti and Alessandria, which covers the same area as Barbera d'Asti. Rosso requires 85-100% Barbera and up to 15% Freisa, Grignolio or Dolcetto and is usually a little lighter wine from Asti and Alba. No minimum ageing is required.
5. Boca DOC			Established as a DOC in 1969, wines must be 70-90% Nebbiolo (Spanna) and 10-30% Vespolino and Uva Rara (aka Bonarda). The vines must be a minimum of 7 years old. The wines must be aged for 34 months, 18 months in wood. Boca Riserva DOC must be aged for 46 months, 24 months in wood. The wines must be a minimum of 11.5% alcohol.
6. Bramaterra DOC			Established as a DOC in 1979, it consists of 30 acres of vineyards on volcanic soil in the communities of Brusnengo, Curino, Masserano, Sostegno and Villa del Bosco in the province of Biella. Wines must be 50-70% Nebbiolo (Spanna), 20-30% Croatina, and 10-20% Bonarda and/or Vespolina. Riserva must be aged 3 years, 2 years in barrel.
7.  Calosso DOC			Established as a DOC in 2011. Principal red grape variety is a native Gamba Rosa. Rosso must be aged minimum 20 months and have minimum alcohol of 11.5% abv. Vineyard designated and Riserva wines must be aged a minimum of 30 months and have minimum alcohol of 12% abv. Passarà must be dried on or off the vine to achieve a minimum 14% abv and cannot be pressed before December 15
8. Canavese DOC			Established as a DOC in 1996, it incorporates the Carema and Erbaluce di Caluso viticultural zones. It covers 1,800 hectares of vineyard and 100 municipalities in the province of Torino, the 6 municipalities Cavaglia, Dorzano, Roppolo, Salussola, Viverone and Zimone in the province of Biella, and the community in the province of Vercelli Moncrivello. Canavese Bianco is made from 100% Erbaluce (an indigenous white variety widely), Canavese Rosso is made from a 60% base blend of any combination of Nebbiolo, Barbera, Bonarda, Freisa, a rare local variety Neretto and 40% of other permitted red varieties.
9. Carema DOC			Established as a DOC in 1967. Carema is a rare wine as only two wineries produce in limited quantities and it is in danger of becoming extinct. Potentially it could a vineyard area of 300 acres (120ha), and yet there are fewer than 32 acres (13ha) of vines were planted. Carema has the most extreme terroir of all the northern Nebbiolos. The vineyards are planted 2460 ft (750m) above sea level on a series of terraces (tabbie) that rise dramatically toward the mountains. The vines are supported by granite columns, and the thin topsoil often gives way. This means the producer has to bring the soil back up from the valleys, rebuild the terraces and stone walls and replant the vines at the same altitude making harvesting and vineyard management very labor-intensive. It is much a lighter, drier, finer wine than Barolo, with high acidity and more length than breadth. Ageing requirements are 36 months, of which 24 must be in wood, while the Riserva must spend an extra 6 months in oak.
10. Cisterna d'Asti DOC			Established as a DOC in 2002, it covers red wines produced around the village of Cisterna d'Asti, located in the center of Piedmont on a hilltop village approximately 1000 ft (305m) above sea level. The name Cisterna means “well” or “reservoir”. The wine is made mostly from Croatina (minimum of 80%), up to 20% of the blend may consist of other non-aromatic red varieties such as Nebbiolo, Barbera and Dolcetto. Superiore must have a minimum of 12% alcohol and theoretically been made to a higher standard with riper grapes. There are no restrictions regarding the use of oak barrels to mature these wines, but the DOC laws do specifically state that the wine may bear the flavors and smells associated with oak.
11. Colli Tortonesi DOC			Established as a DOC in 1973, the DOC covers red and white wines made in the hills around Tortona. The zone covers 30 communes in the far east of Piedmont  within the province of Alessandria. It extends from the Monferrato hills in the west to the regional border with Lombardy in the east, beyond which lies the Oltrepo Pavese. Varietal labeled wines required at least 85% of the stated grape, These include reds made from Barbera (also as a superiore), Dolcetto (also as a youthful-styled novello) and Croatina, and whites based on Timorasso, Moscato Bianco and Favorita (aka Vermentino). The DOC's most significant white varietal is Cortese, produced in still, semi-sparkling frizzante and foaming spumante variants.
12. Colline Novaresi DOC			Established as a DOC in 1994, its vineyards overlap those of the Fara and Boca DOCs and the Ghemme DOCG. The reds are dominated by Spanna, (Nebbiolo) followed by Barbera, Vespolina and Bonarda (Croatina). Varietal labeled wines required at least 85% of the stated grape, and may be made into a youthful novello. Rosso wine must consist of a minimum 30% Spanna, a maximum 40% Uva Rara (Bonarda Novarese) and 30% Vespolina and/or Croatina, while the bianco is 100% Greco Novarese (Erbaluce).
13. Colline Saluzzesi DOC			Established as a DOC in in 1996 in the hills around Saluzzo, Colline Saluzzesi Rosso is based on a blend consisting of at least 60% of Nebbiolo, Barbera and 3 lesser-known varieties Quagliano, Pelaverga and Chatus (Neyret).
14. Cortese dell'Alto Monferrato DOC			Established as a DOC in 1979. It covers white wines made from Cortese grapes grown in the high Monferrato (the hills which lie east of Turin and cover much of south-eastern Piedmont) south of the Tanaro (Piedmont’s arterial river) and west of Gavi. Bianco and Spumante require a minimum 85% Cortese
15. Coste della Sesia DOC			Established as a DOC in 1996. It covers red, white and rose wines from the hills just east of Biella. Bianco requires 100% Erbaluce. Rosso (red) and rosato (rose) wines are made from a base of 50% Nebbiolo (Spanna), varietally labeled wines include Bonarda, Vespolina, Croatina and Barbera and must have 85% of the grape. These varieties can be used individually, provided they make up the 50% minimum proportion required under the DOC laws.
16. Dolcetto d'Acqui DOC			Established as a DOC in 1972. It covers wines made from Dolcetto grapes grown within and around the town of Acqui Terme, in Piedmont's south-eastern province of Alessandria.
17. Dolcetto d'Alba DOC			Established as a DOC in 1974, it is produced from 100% Dolcetto and is one of seven Dolcetto-focused DOC wines produced in the north-western Piedmont region. The production zone encompasses the Langhe hills east of Tarano around Alba, including 25 communes in the province of Cuneo, as well as the commune of Coazzolo in the province of Asti. Some of the vineyards also overlap those of Barolo and Barbaresco. Superiore must be aged for a minimum of 1 year.
18. Dolcetto d'Asti DOC			Established as a DOC in 1974, its 568 acres (230ha) of vineyards are located in the Langhe hills in the Monferrato area, south-east of Asti. The wine is made from 100% Dolcetto, superior must be aged for a minimum of 12 months and have at least 12.5% abv.
19. Dolcetto di Ovada DOC			Established as a DOC in 1972, the production zone extends along the Orba River and is located in the southern part of the province of Alessandrisa and it includes 22 communes with Ovada at the center. There are 1500 ha (700 acres) under vine. The wine is made from 100% Dolcetto and have a minimum of 11.5% abv, for  superiore, this it must be aged for a minimum of 12 months in barrel and have at least 12.5% abv.
20. Fara DOC			Established as a DOC in 1969. The zone entails only 22 hectares (54.36 acres) and includes the municipalities Briona Fara Novarese in the province of Novara. It is blended from 50-70% Nebbiolo (Spanna), 30-50% Vespolina/ Una Rara (Bonarda Novarese). Rosso requires 22 months ageing, 12 months in barrel. Riserva requires 34 months ageing, 20 months in barrel.
21. Freisa d'Asti DOC			Established as a DOC in 1972, it covers red wines made from Freisa grapes grown on the hillsides around the historic wine town of Asti. There are two known kinds of Freisa: small-berried Freisa piccolo and the larger-berried Freisa grossa. The precise genetic and taxonomic relationship between the two remains unclear, but many winemakers and ampelographers do differentiate between the two. It is grown widely around the Monferrato and has two DOCs to call its own, in the form of Freisa d'Asti (100%) and Freisa di Chieri (90-95%). It is also used as a minority component in Gabiano (5-10%).
22 Freisa di Chieri DOC			Established as a DOC in 1973, it covers red wines made from Freisa grapes grown on the hillsides around the historic wine town of Asti. These are often sparkling wines including dry secco, sweet dolce, semi-sparkling frizzante and foaming spumante styles. There are also still, dry forms of Freisa di Chieri, including superiore mention which must aged for at least 12 months prior to commercial release, 6 months of which must be spent in oak barrels.
23. Gabiano DOC			Established as a DOC in 1984. The zone includes parts of the community and Gabiano Moncestino on the south bank of the Po River in the province of Alessandria. The wine is made from 90-95% Barbera and 5-10% Freisa and / or Grignolino. Riserva requires a minimum of 12.5% alcohol and 2 years of aging.
24. Grignolino d'Asti			Established as a DOC in 1973, the Grignolino grape is unique to Piedmont. The name Grignolino derives from the word grignole which means “many pips” in the local Piedmontese dialect of the Asti region. The abundance of pips, or seeds, contribute to the strong, bitter tannins associated with the wine. Modern winemakers try to avoid the excess tannins with gentle and slow pressings. It makes light colored red wines and rosés with very fruity aromas, strong acidity and tannins.
25. Grignolino del Monferrato Casalese DOC			Established as a DOC in 1974, the Grignolino grape is unique to Piedmont, and is believed to have originated from the Monferrato hills. Rosso requires a minimum 90% Grignolino and a maximum 10% Freisa.
26. Langhe DOC			Established as a DOC in 1994. Langhe (which means a long, low-lying hill) is the hilly sub-region east of the Tanaro river and south of Alba, in the Cuneo province of Piedmont. It includes grape varieties such as Arneis and Favorita (Vermentino) for whites, and Nebbiolo, Dolcetto and Freisa as well as international varieties such as Cabernet Sauvignon and Sauvignon Blanc. It may be rosso, bianco or rosato, a blend or a varietal. It can be still, frizzante (semi-sparkling), novello (an early-release, youthful style for reds) or passito (made from dried grapes).
27. Lessona DOC			Established as a DOC in 1977, a red wine consisting of at least 85% Nebbiolo (Spanna) and maximum 15% Uva Rara and/or Vespolina. Rosso must be aged minimum 22 months, including 12 months in barrel. Riserva must be aged minimum 46 months, including 30 months in barrel.
28. Loazzolo DOC			Established as a DOC in 1992, its focuses on dessert wines made from 100% Moscoto, Bianco or Vendemmia Tardiva. Grapes cannot be harvested until after September 20 and they must be dried on or off the vine and be affected by botrytis. The wine must have a Minimum 50 g/l residual sugar, be aged 2 years with 6 months in barrel.
29. Malvasia di Casorzo d'Asti / Casorzo Malvasia di Casorzo DOC			Established as a DOC in 1968. It is made from a minimum of 85% Malvasia Nera grapes made in red and rose wines made in dry, sparkling, and sweet, dried-grape passito styles. The remaining 15% may be Freisa, Grignolino and Barbera. A typical Malvasia di Casorzo wine is ruby hued, gently aromatic and mid bodied. Passito must be dried on the vine to achieve a minimum potential 15.0% abv.
30. Malvasia di Castelnuovo Don Bosco DOC			Established as a DOC in 1974. It is made from a minimum of 85% Malvasia grapes with a maximum of 15% Freisa, Grignolino and Barbera. It made in red and rose wines made in dry, sparkling, and sweet, dried-grape passito styles. The remaining 15% can be made up of Freisa.
31. Monferrato DOC			Established as a DOC in 1994, varietal labeled wines must comprise 85% of the stated variety and may include rosso (red) and bianco (white) wines. The dominate white wine is Cortese (85%), followed by Chardonnay and Sauvignon Blanc. The reds are dominated by the indigenous grapes Barbera, Freisa, Grignolino and Dolcetto, followed by international varieties such as by Cabernet Franc, Cabernet Sauvignon and Pinot Noir. The production zone covers the provinces of Asti and Alessandria.
32. Nebbiolo d'Alba DOC			Established as a DOC in 1994, the wines are based on 100% Nebbiolo grown in the 1,297 ha (3,204) acres of vineyards in the hills on both sides of the Tanaro River in the following areas: Alba, Canale, Castellinaldo, Corneliano, Diano d'Alba, Vezza and Grinzane Cavour. One year of ageing is required for still wines and the DOC rules allows a dolce and spumante version.
33. Piemonte DOC			Established as a DOC in 1994, it includes 3,355 ha  (8,287 acres). The white varieties include: Chardonnay, Cortese, Erbaluce, Favorita, Moscato, Pinot Bianco, Pinot Grigio, and Sauvignon Blanc. The red varieties include Albarossa, Barbera, Bonarda, Brachetto, Cabernet Sauvignon, Croatina, Dolcetto, Freisa, Grignolino, Merlot, Nebbiolo, Pinot Nero, and Syrah.
34. Pinerolese DOC			Established as a DOC in 1996, the specific area centers around Pinerolo, a small town at the very foot of the Cottian Alps. The rosso and rosato are made from Piedmont's two most popular and successful varieties, Barbera and Nebbiolo, accompanied by lesser-known local varieties Bonarda Piedmontese, Neretto. Barbera, Bonarda, Freisa, Dolcetto and Doux d'Henry.  The varietally labeled wines made under this DOC must contain at least 85% of the stated grape which are: Barbera, Bonarda, Freisa, Dolcetto and Doux d'Henry.
35. Rubino di Cantavenna DOC			Established as a DOC in 1970, wines labeled Rosso must include 75–90% Barbera and 10–25% Freisa and/or Grignolino and have a minimum of 11.5% abv.
36. Sizzano DOC			Established as a DOC in 1969, it entails 40 ha (98.84 acres) covers red wines made from 40-60% Nebbiolo (Spanna/Chiavennasca), 40-60%), 15-40% Vespolina and up to 25% Bonarda Novarese (Uva Rara).
37. Strevi DOC			Established as a DOC in 2005, it is located just within the boundaries of the Moscato d'Asti DOCG, so wines from the village can claim either title (at the discretion of the winemaker) so it covers sweet white Muscat wines made from 100% Moscato Bianco.
38. Terre Alfieri DOC			Established as a DOC in 2009 and it entails 17 ha (42 acres). The principle white grape is Arneis and the principle red grape is Nebbiolo, both of which must make up at least 85% of the wine. Minimum ageing is 4 months.
39. Valli Ossolane DOC			Established as a DOC in 2009, bianco is based on a minimum 60% Chardonnay plus other white Piedmontese grapes. Rosso is made from Nebbiolo (Valli Ossolane Nebbiolo, and its more powerful counterpart Valli Ossolane Nebbiolo Superiore) plus in Croatina (Bonarda) and Merlot. Valli Ossolane Superiore must be aged 13 months prior to release, 6 months in barrel.
40. Verduno Pelaverga / Verduno DOC			Established as a DOC in 1995. It is a small appellation west of Alba in the Langhe area of Piemonte producing wines based on at least 85% Verduno Pelaverga grape (also known as Pelaverga, Pelaverga Piccolo, Carola, Fra Germano and Taddone) with the remainder being non-aromatic Piemonte grapes. It has no minimum ageing requirements.
DOCGs As of 2010 Piedmont has 16 DOCGs the most prominent are Barolo and Barbaresco, located along the Tanaro River in the Cuneo Province, an area encapsulated by the larger Langhe DOC.
1. Alta Langa DOCG				Established as a DOCG in 2009, it is reserved for metado classico sparkling wines, made from 90-100% Chardonnay or Pinot Noir. The remaining 10% of the grapes come from non-aromatic varietals.
2. Asti/Moscato d'Asti DOCG				Established as a DOCG in 1993, it is a semi-sweet, lightly sparkling, low-alcohol wine made from Moscato ( Muscat Blanc à Petits Grains). The production zone is located in the hills just south of Asti town. It measures roughly 30 miles (50 km) from east to west, and covers around 50 communes of the Cuneo, Asti and Alessandria provinces. Its western limit is the village of Serralunga d'Alba. The technique used to make Moscato d'Asti has become known as the 'Asti Method'. As soon as the Muscat grapes are harvested, they are de-stemmed and pressed as quickly and gently as possible to retain the delicate floral aromas. The resulting must is filtered and kept chilled until required. The wine is created by fermenting a batch of this must in a pressurized tank. As yeasts convert the grape sugars to alcohol, carbon dioxide gas is released as a by-product. A certain quantity of this gas is deliberately kept 'trapped' in the wine, creating the all-important sparkle. When the alcohol level reaches around 5%, the wine is chilled, killing the yeasts and stopping the fermentation. The resulting product is sweet, sparkling, perfumed Moscato d'Asti.
3. Barolo DOCG				Established as a DOCG in 1980, it is made from 100% Nebbiolo grapes from the Barolo village in the Langa, in 11 ‘communes’ or village territories: La Morra, Monforte, Serralunga d’Alba, Castiglio Falletto, Novello, Grinzane Cavour. Verduno, Diano d’Alba, Cherasco and Roddi. Must be aged 38 months prior to release, 18 in wood. Reserve requires 62 months, 18 in wood.
4. Barbaresco DOCG				Established as a DOCG in 1980, it is made from 100% Nebbiolo grapes, Barbaresco must be left to age at least 26 months, 9 in wood and 50 months with 9 in wood for ‘Reserve’. Minimum 12% abv is required. The area of production includes the entire territory of the villages of Barbaresco, Treiso and Neive, plus part of the territory of the Alba municipality.
5. Barbera d’Asti DOCG				Established as a DOCG in 1970, it is produced in the hilly areas of the provinces of Asti (67 municipalities) and Alexandria (51 municipalities). It must be made from at least 85% Barbera grapes must be used; the balance may be made up with either Freisa, Grignolino or Dolcetto. Barbera d'Asti Superiore, must have at least 12.5% abv., and be aged for at least 1 year, 6 months in barrels.
6. Barbera del Monferrato Superiore DOCG				Established as a DOCG in 2008, Minimum 85% Barbera, maximum 15% Freisa, Grignolino, or Dolcetto, individually or jointly. It is made as dry, Abboccato (lightly sweet) and Frizzante (sparkling).
7. Brachetto d’Acqui DOCG				Established as a DOCG in 1996, it is produced around Acqui Terme in the province of Alessandria with some overlap into the province of Asti. The wine is produced from the Brachetto grape, a variety that is believed to be native to Piedmont, and can be still or sparkling with usually some sweetness.
8. Dogliani DOCG				Established as a DOC in 1974, became a DOCG in 2005. The area of production consists of 1,000 ha (2,470 acres) and is made from 100% Dolcetto. A minimum of 12.0% abv. is required for Rosso; 13.0% for Superiore with a minimum ageing of 12 months.
9. Dolcetto di Diano d’Alba DOCG				Established as a DOC in 1974, became a DOCG in 2010, it derives its name from the town of Diano d'Alba, a small village south of Alba. The wine is made from 100% Dolcetto. A minimum of 12.0% abv. is required, 12.5% if a sorì (a hillside with southern exposure) is named.
10. Dolcetto di Ovada Superiore DOCG				Established as a DOCG in 2008. It is made from 100% Dolcetto, and the DOCG title can be accompanied by the additional “vineyard” provided that it is least 7 years old which must be grown on soils consisting of clay, tufa and limestone, and the vineyards must be situated on hills at an altitude of 3280 ft (600m) above sea level. The wine must has a minimum 12.5% alcohol content with 1 year aged in barrel. If it is without the superiore designation it is a DOC and is only required to have a minimum 11.5% alcohol content.
11. Erbaluce di Caluso DOCG				Established as a DOC in 1967 and became a DOCG in 2010.  Erbaluce is a white grape used to produce bianco, (min. 11% abv.) Passito (minimum 36 months ageing, minimum 48 months for Passito Riserva) and Spumante wines (Metodo Classico) with a minimum 15 months on the lees.
12. Gattinara DOCG				Established as a DOC in 1967 and became a DOCG in 1991. The Rosso must have a minimum of 90% Nebbiolo (Spanna) and maximum 10% of Uva Rara and a maximum of 4% Vespolina. Rosso must have a minimum 35 months ageing with 24 months in barrel. Riserva must have a minimum 47 months ageing, including 36 months in barrel.
13. Gavi/ Cortese di Gavi DOCG				Established as a DOC in 1974 and a DOCG in 1998, its vineyards are mainly found in the hills of 13 communes in the province of Alessandria. It is a white wine made form the Cortese grape. The DOCG regulations restrict the production of Cortese di Gavi to the area formed by the following towns: Bosio, Capriata d'Orba, Carrosio, Francavilla Bisio, Gavi, Novi Ligure, Parodi Ligure, Pasturana, San Cristoforo, Serravalle Scrivia, Tassarolo.
14. Ghemme DOCG				Established as a DOC in 1969 and a DOCG in 1997. The wine is made primarily from Nebbiolo (Spanna) and it may be blended with Uva Rara (Bonarda di Gattinara) and Vespolina. A minimum of 3 years total aging is required, including a minimum 20 months in wood and 9 months in bottle from November 1 of the harvest year. Riserva requires minimum 4 years total aging, with a minimum 25 months in wood and 9 months in bottle from November 1 of the harvest year.
15. Roero DOCG				Established as a DOC in 1985, became a DOCG in 2004. The primary white grape is Arneis and the primary red grape is Nebbiolo. They also produce an Arneis Spumante which can be produced at any sweetness level. Rosso requires a minimum 20 months of ageing, including 6 months in barrel. Riserva requires a minimum of 32 months, including 6 months in barrel.
16. Ruchè di Castagnole Monferrato DOCG				Established as a DOC in 1987, became a DOCG in 2010. Produced in the municipalities of Castagnole Monferrato, Grana, Montemagno, Portacomaro, Refrancore, Scurzolengo and Viarigi. A red wine made from 90 - 100 % Ruchè with up to 10% Barbera and/or Brachetto. Requires minimum 12% abv.
Key White Grape Varieties
Arneis	It is a difficult grape to grow and in the regional dialect means “little rascal.” It is grown near Alba where it is sometimes referred to as Barolo Bianco although the nickname never appears on the label. It is often used to soften tannins in the red wines similar to the way in which Viognier is used in the Northern Rhone.
Cortese	This grape is used in the production of the crisp, lime-scented wines of Gavi. The variety is known for its sharp crisp and refreshingly high acidity even when grown in warmer climates. Typically it displays notes of apple, peach, honeydew, lime, almond and light herbal or grassy aromas.
Moscato Bianco	Also known as Muscat à Petits Grains, this is Piedmont’s most planted white grape is mostly used to produce the sparkling wines of Asti.
Key Red Grape Varieties
Barbera	The 3rd most-planted red grape variety in Italy after Sangiovese and Montepulciano. It is known for its deep color, low tannins and high acidity which enables it to be grown in warmer climates. The fruit profile tends toward dark cherry, dried strawberry, plum, and blackberry.
Bonarda	This grape is also known as Bonarda di Chieri and Bonarda del Monferrato in Piedmont. It is not related to Douce Noir grape in Argentina nor the Croatina grape which are also known as Bonarda.
Dolcetto	It is the earliest to ripen and provides tannic, fruity wines that are lower in acid and are generally intended to be consumed when young. The name of the grape means “little sweet one” which may refer to either its relative fruit character or the speed to which it may be released to market, consumed and provide revenue.
Nebbiolo	The grape is named after the morning fog (la nebbia) that prolongs the grape’s ripening process in the fall. In northern Piedmont it is know as spanna. It is a think skinned grape that produces deceptively light colored wines that can appear Pinot-Noir-yet unlike the Burgundian grape they tend to have very tannin along with high acid and alcohol with traits of red fruit, mushroom and a distinctive tar-like quality that distinguishes it from Aglianico. So, when tasted blind if it looks like a Pinot but has tannin that will rip your face off, it may a Nebbiolo. The best examples offer haunting aromatic complexity and great longevity.
Vespolina	It is a parent grape to Nebbiolo and it is widely planted around Gattinara where it is an indigenous grape and is sometimes blended with Nebbiolo and Bonarda. It is also found in the Lombardy region of Oltrepò Pavese where the grape is known as Ughetta.
Notable Wine Producers for Barolo
1. Aldo Conterno		7. Luciano Sandrone
2. Bruno Giacosa		8. Luigi Einaudi
3. Ceretto		9. Marcarini
4. Gaja		10. Paolo Scavino
5. Giacomo Conterno		11. Prunotto
6. Giuseppe Mascarello		12. Roberto Voerzio
Notable Wine Producers for Barbaresco
1. Bruno Giacosa		5. Moccagatta
2. Cigilutti		6. Prunotto
3. Gaja		7. Renato Ratti
4. Marchesi Di Gresy
Notable Wine Producers for Barbara
1. Aldo Conterno		7. Marcarni
2. Coppo Camp Du Rouss		8. Paolo Scavino
3. Elio Altare		9. Pio Cesare
4. Gaja		10. Prunotto
5. Giacomo Bologna		11. Renato Ratti
6. Giuseppe Mascarello		12. Vietti
Notable Wine Producers for Moscato d’Asti
1. Cascina La Spinetta-Rivetti		4. Marchesi Di Gresy
2. Icardi		5. Vietti Casinetta D’ Asti
3. I Vignaoloi Di Santo Stefano

The Wines

While studying Piemonte I sampled the following wines:

2007 Orsolani 'Cuvee Tradizione' Spumante Metodo Classico Brut Caluso DOCG

A clear straw colored wine with the tiniest of bubbles and low viscosity. On the nose it is clean with subtle aromas of apple, peach and melon rind with just a hint of dried apricot. On the palate it is more apple and peach driven with a touch of maraschino cherry and just a slight amount of chalky minerality. It is dry with medium+ acidity, medium alcohol, it is light-weight with a medium length finish. This wine sells for $39.99 at Enoteca Vino Nostro in San Francisco.

2010 Cavallotto Barbera d'Alba Bricco Boschis “Vigna del Cuculo”

This is a dark opaque red wine, dark purple/black at the core to violet with minimal variation at the rim, slightly staining tears and medium+ viscosity. On the nose it is clean with moderate intense aromas of blackberries, blueberries, charred meat, teriyaki sauce, damp earth, hints of black pepper, and licorice. On the palate the nose is confirmed, it is dry with medium tannins, medium+ acidity, medium+ alcohol and a moderate length finish. This wine sells for $27.99 at Enoteca Vino Nostro in San Francisco.

2010 Poderi Oddero Barolo Villero, Barolo DOCG

This is a clear red wine, medium intense ruby at the core to garnet at the rim with medium+ viscosity. On the nose it is clean with moderate intense aromas of dried cherries, strawberry, cinnamon stick, cloves, licorice, and a hint of forest floor and mushrooms. On the palate, it is dry with medium++ tannins, medium+ acidity, medium body, and a long spicy finish. This is a wine of balance and harmony, a masculine wine with grace and finesse. Although the tannins are fairly high and have a definite grip, they aren’t overbearing even though this is a fairly young wine. . It is the most “drink now and yet will improve with age” Barolos I have ever experienced, enjoyable young but will undoubtedly improve over the next 5-10 years. This wine sells for $44.99 at Enoteca Vino Nostro in San Francisco.

2010 Produttori Del Barbaresco, Barbaresco DOCG

This is a clear red wine, medium intense ruby at the core to garnet at the rim with medium+ viscosity. On the nose it is clean with moderate intense aromas of dried cherries, strawberry, dried herbs, cloves, subtle notes of tar, hints of forest floor and mushrooms and licorice that lingers for days. On the palate, it is dry with medium++ tannins, medium+ acidity, medium body, and a long spicy finish. This wine has a lot of elegance and finesse, everything that a Pinot Noir lover looks for in fine Burgundy but with more backbone. It is very approachable on entry, silky and refined and then the tannins take a seemingly delayed firm grip. This wine sells for $28.99 at K&L in Redwood City – an absolute steal!