Piedmont
Piedmont
Marziano Abbona 2021 Papà Celso Dogliani
Italian Red
Rich and well structured, the Dolcetto offers red and black fruit on a balanced, harmonious palate. Light acidity and subtle tannins accompany pulpy fruit, and the wine can continue to develop in bottle for many years. It is made entirely from Dolcetto and carries Organic classification. Suggested pairings include pasta with ragù, white meat and medium-aged cheeses.
Poderi Colla 2022 Costa Bruna Barbera d’Alba
Italian Red
Black cherry, chocolate, liquorice and a hint of meatiness form the aromatic profile. Wild berry fruit and bright acidity accompany a finely textured palate with a subtle rustic edge. The finish is quiet and lingering. Barbera grapes come from a west-facing vineyard at 250 metres and are harvested by hand in small baskets. Maceration lasts ten to twelve days before eight to twelve months of maturation in Slavonian and French oak.
Oddero 2022 Monlià Derthona Timorasso
Italian White
Bright straw yellow with green reflections, the white wine combines white-fleshed fruit, wildflowers and light citrus notes. The palate is fresh and savoury, with good structure and persistent mineral character. Grapes are harvested by hand and gently pressed. Fermentation takes place in temperature-controlled stainless steel, followed by about ten months on fine lees in steel with periodic bâtonnage.
Castello di Tassarolo 2023 Ombra Orange Wine in Amphora
Italian White
Made entirely from Cortese, this unfiltered orange-style white ferments with partially crushed skins in handmade terracotta amphorae. Organic grapes are harvested by hand, and no sulphites are added. Alcohol is thirteen percent. Production is limited to two thousand bottles. The wine is Biodynamic, Vegan and Natural. The winery is based in Tassarolo in Italy's Piedmont region.
Poderi Colla 2021 Bricco del Drago Langhe Rosso
Italian Red
Deep ruby in colour, the wine shows fresh plum, Morello cherry and almond. The palate is juicy and concentrated, with balanced tannins and a long finish. Dolcetto accounts for eighty-five percent of the blend and Nebbiolo fifteen percent. Alcohol is thirteen and a half percent, residual sugar is below three grams per litre, and acidity is five point six grams per litre.
Vigneti Massa 2020 Derthona Timorasso
Italian White
Yellow fruit and hydrocarbon notes accompany a structured profile with softness, freshness and savoury character. Timorasso grows near Tortona in clay soils rich in silt. The grapes are vinified cold for about forty-five hours in stainless steel. The wine remains on fine lees for twelve months with regular bâtonnage, followed by additional bottle rest. Alcohol is thirteen and a half percent.
Voerzio Martini 2020 Barolo DOCG
Italian Red
Garnet-red colour has light amaranth reflections. Spiced, floral and fruit aromas are joined by vanilla. The palate is full and soft, with balanced tannins, cocoa, very ripe fruit and persistent character. Nebbiolo grows at 400 metres on Sant'Agata marl with clay, fine sand and limestone. Fermentation lasts fifteen to twenty days in stainless steel. Ageing includes about twenty-four months in 500-litre French-oak casks and a further six months in 25-hectolitre French oak.
Cordero di Montezemolo 2020 Funtanì Barbera d’Alba Superiore DOC
Italian Red
Dark ruby-red colour has a purple core. Ripe blackberry, black elderberry, blackcurrant and savoury spice form the profile. The palate is full-bodied and juicy, with balance, velvety tannins and a long finish. Barbera comes from an old vineyard near a spring in La Morra. Ageing includes more than one year in wood and a further year in bottle. Alcohol is fourteen and a half percent.
Produttori del Barbaresco 2020 Muncagota Riserva Barbaresco
Italian Red
Floral notes of brushwood, mint and eucalyptus balance body and tannic structure. The wine is entirely Nebbiolo, grown on calcareous limestone in the Muncagota MGA. Fermentation takes place at thirty degrees Celsius with twenty-eight days of skin contact and complete malolactic fermentation. Ageing lasts at least thirty months in twenty-five- to fifty-hectolitre oak barrels. Alcohol is fourteen and a half percent.
M.A. Monticelli 2019 Barolo DOCG
Italian Red
Wild berry, red cherry and raspberry compote meet dried rose petals, forest brush, tobacco, wood and spice. The palate is soft and supple, framed by structured tannins, balanced acidity and finesse. Nebbiolo comes from Bussia, Pugnane and Panerole. Maturation includes twenty-four months in Slavonian oak casks and twelve months in bottle before release. Production totals 140 cases, and alcohol is fourteen percent.
Giovanni Sordo 2016 Barolo
Italian Red
Garnet-red colour shows subtle brick reflections. Dried rose, forest floor, cherry, tar, truffle and spice form the aromatic profile. The palate is full-bodied and structured, with firm, integrated tannins, lively acidity, red fruit, liquorice, leather and earthy tones. The finish is long. This wine is made entirely from Nebbiolo, and the alcohol level is fourteen percent.
Le Piane 2017 Boca
Italian Red
Crushed rose petal, white pepper, cedar and pipe tobacco form the aromatic profile. Minerality and freshness are present. The blend is eighty-five percent Nebbiolo and fifteen percent Vespolina. Fruit comes from thirty- to fifty-year-old vineyards rooted in volcanic porphyry gravel. Fermentation with the skins takes place in open steel and wooden casks. The wine aged four years, was bottled without filtration or fining, and rested for six months.
Poderi Colla 2020 Nebbiolo d’Alba 1.5 L
Italian Red
Sour cherry, red plum and dried rose petal appear with anise and earthy spice. The palate is medium-bodied and structured, with bright acidity and finely grained tannins. A savoury character is also present, and the finish is long and dry. The wine is made entirely from Nebbiolo, carries fourteen percent alcohol and holds the Nebbiolo d'Alba designation in Piedmont, Italy.
Bussìa Soprana 2012 Barolo
Italian Red
Nebbiolo comes from about 2.5 hectares of vineyards in the Bussia Soprana area, on tuff and sand. The vines average fifteen to thirty years old and are trained to Guyot. Grapes are harvested in October. Fermentation takes place in stainless steel at twenty-eight to thirty-two degrees Celsius with selected yeasts, and maceration lasts fifteen days. Maturation lasts twenty-four months in thirty-quintal French oak casks. Alcohol is fourteen percent.
Adriano Marco e Vittorio 2016 Basaricò Collezione Privata Langhe Sauvignon 1.5 L
Italian White
Straw yellow with green tones, with exotic fruit and aromatic herbs. The palate is persistent, slightly acidic and fresh. Green apple, lime, pear, lychee, peach, grass and balsamic notes are also present, with lemon on the finish. Sauvignon Blanc comes from Alba in Piedmont. Grapes are selected, softly crushed and destemmed, fermented with selected yeast, and aged for several months in bottle.
Nada Fiorenzo 2017 Barbaresco Rombone
Italian Red
Crushed flowers, red berry, cinnamon, mint and star anise are present. The colour is deep garnet red. The palate is savoury and warm, with tannins that become more refined over time. Nebbiolo comes from vines planted in the mid-1960s on calcareous-clay soil with southwest exposure, at an average elevation of 260 metres. Maturation lasts twenty-four months in oak and six months in bottle.
Fortemasso 2019 Barolo DOCG Castelletto
Italian Red
Clear ruby-red colour has a delicate lightening at the rim. Redcurrant, cherry, dried rose petals and white pepper are present. The palate is lively, fresh and juicy, with savoury character, tension between tannin and acidity, and a salty, persistent finish. Nebbiolo grows on east- and southeast-facing slopes in sandy, limestone-rich soil. The vines use Guyot training, and grapes are harvested by hand into small crates.
Paolo Scavino 2018 Barolo Bricco Ambrogio
Italian Red
Camphor, purple flowers, dark-skinned berries and spice appear with raspberry, truffle, cherry in spirits and liquorice. The palate is full bodied and enveloping, with velvety, fine-grained tannins. Nebbiolo comes from Bricco Ambrogio in Roddi. Dark fruit, cherry and plum are also present, and the mouthfeel is broad, long and polished. The wine contains 15 percent alcohol.
Poderi Colla 2022 Barbaresco Roncaglie
Italian Red
Blackberry, spice, forest floor, wild rose and violet appear with deep garnet colour. The palate is rich, enveloping and intense, with a long finish and velvety tannins. Nebbiolo forms the entire wine. Grapes are harvested by hand, destemmed and crushed. Skin maceration lasts twelve to fifteen days at a maximum temperature of about thirty degrees Celsius. Maturation lasts twelve to fourteen months in Slavonian oak.
Barale Fratelli 2019 Castellero Barolo
Italian Red
Cherry, raspberry, mint, eucalyptus, pepper and nutmeg appear in the aromas. The palate combines fruit and spice with refreshing acidity, ripe tannins and a persistent, saline finish. Castellero lies in the municipality of Barolo on calcareous, silty clay loam. The organically farmed vineyard has a southwest exposure at 270 metres. The wine is made entirely from Nebbiolo and bottled at fourteen percent alcohol.
Barale Fratelli 2019 Bussia Barolo
Italian Red
An expressive profile brings dried rose, liquorice, tobacco, leather and violet. The palate is robust yet velvety, ample and balanced. Fruit comes from Bussia Soprana in Monforte d'Alba, at 270 metres on calcareous, sandy-loam soil. The wine is made entirely from Nebbiolo. Grapes are harvested by hand, fermented spontaneously in oak with indigenous yeasts and macerated for about fifteen to twenty days.
Giovanni Sordo 2016 Barolo Rocche di Castiglione
Italian Red
Woodland berries, new leather and forest floor appear with morello cherry, liquorice and tobacco. The full-bodied palate is fresh and linear, with bright acidity, taut polished tannins and juicy fruit. Made entirely from Nebbiolo, the wine comes from Rocche di Castiglione in Castiglione Falletto, at 320 to 350 metres. Compact grey-white and bluish marl lies below the surface.
Colombera & Garella 2019 Cavazucchi 1.5 L
Italian Red
The wine comes from a single 0.8-hectare parcel planted in the early twentieth century. Nebbiolo accounts for eighty-five percent of the blend, with Croatina and Vespolina making up the remainder. The parcel lies in Masserano in Alto Piemonte, and fragrance is a hallmark of the site. The bottling is separate from the winery’s Bramaterra cru, and the vineyard is now owned by the winery.
Nada Fiorenzo 2016 Barbaresco
Italian Red
Nebbiolo comes from Rombone and Manzola vineyards on sunny slopes in Treiso, at 230 to 260 metres above sea level. The colour is bright garnet red, with fresh floral aromas. Fermentation takes place in temperature-controlled stainless steel. Maturation lasts twenty-four months in oak and six months in bottle. The wine is enveloping and has fourteen percent alcohol.
Vietti 2018 Castiglione Barolo
Italian Red
Nebbiolo from several Barolo parcels forms the blend. Wild berry, rose, rusty iron, mint, raspberry, dried orange and floral elements appear in the profile. The palate is compact and juicy, with firm tannins. Vinification and maturation are carried out separately before the final blend is selected. The wine spent thirty months in wood and has fourteen-and-a-half percent alcohol.
Vietti 2021 Perbacco Langhe Nebbiolo 1.5 L
Italian Red
Fruit, mint, spice and raspberry accompany round tannins and a long finish. The wine is made entirely from Nebbiolo, with grapes drawn mainly from vineyards in the Barolo and Barbaresco production areas. Alcoholic fermentation lasts about three to four weeks, followed by malolactic fermentation in steel or barriques. The separate vineyard lots mature in barriques and large casks for approximately eighteen to twenty months before blending in steel for bottling.
Albino Rocca 2022 Barbaresco Cottà DOCG
Italian Red
Garnet colour accompanies violet, red rose, peony, cherry liqueur, bitter cocoa, liquorice, rhubarb, incense and cigar-box notes. Balsamic and spicy details are also present. The palate is fresh and balanced, with savoury tones and velvety tannins. The aftertaste is persistent. The wine is made entirely from Nebbiolo grown at Cottà in Neive. Maturation lasts about twenty months in oak, with further time in bottle.
Pecchenino 2016 Barolo Bussia
Italian Red
An intense garnet colour accompanies floral and red-fruit notes, liquorice, spice and tobacco. Ripe red fruit, taut compact tannins and vibrant vertical acidity characterize the profile. The fruit comes from the Bussia MGA, including the Corsini locality, on calcareous-clayey soil with brownish marl and southwest exposure. Fermentation takes place in steel, with maturation in oak casks and cement tanks.
G.D. Vajra 2018 Barolo Bricco delle Viole
Italian Red
Purple flowers, sweet spices and mineral tones appear in layered form, with a refined acid spine and profound tannins. This Nebbiolo comes from Bricco delle Viole, between four hundred and four hundred eighty metres above sea level. Fruit was harvested between October 14 and 23, manually sorted three times, and matured for around thirty to forty-two months in large Slavonian casks.
Giovanni Rosso 2017 Barolo Cerretta
Italian Red
Bright ruby colour has a fine garnet sheen. Black truffle, rosehip, cranberry, plum and blood orange appear with raspberry fruit. The wine is full-bodied, warm and round, with savoury, gritty tannins. Nebbiolo grows at 350 metres with east-southeast exposure on predominantly limestone soil. Fermentation takes place in cement with approximately twenty-eight days of maceration, and maturation lasts twenty-four months in Slavonian oak.