Piedmont

The name says it all: La Gatta (the cat) doesn't sneak into the glass – she purrs her way into it. This Moscato d'Asti from the best plots around Canelli shows how much character can be found in a delicately sparkling white wine. The vines are rooted in calcareous soils with south to south-east exposure, which gives the grapes optimum ripeness and aromatic concentration. Harvested in the cool morning hours and fermented at a controlled temperature, the natural residual sugar is retained and fermentation is stopped early – this keeps the alcohol content low and the flavour high.

A Chardonnay that transports us to an Italian summer from the very first sip: Fosche is like the morning light over Barolo – fresh, airy and simply vibrant. The grapes grow on gently sloping hills and the wine undergoes spontaneous fermentation in stainless steel to preserve the pure fruit and crisp clarity. No oak, no pretence – just Chardonnay in its most elegant and freshest form. In the glass, it displays a pale straw-yellow colour with a silvery sheen. On the nose, aromas of Golden Delicious and Williams pear unfold, overlaid with delicate notes of orange blossom, citrus zest and a hint of apricot – all balanced on a subtle mineral base. On the palate, it is fresh and lively, with elegant clarity. Citrus freshness and juicy fruit blend perfectly with a delicate creaminess from the fine lees ageing, which lingers pleasantly in the long, sparklingly light finish. Light-footed enough for an aperitif, or just distinctive enough to take a spinach and salmon quiche to a whole new level. SUPERIORE.DE

A Sauvignon from Piedmont that does not overwhelm, but tells its story calmly – of gentle hills, morning mist and cool high-altitude terroir. Tra Donne Sole, named after a novella by Cesare Pavese, plays subtly yet impressively on the varietal character of the grape. The grapes come from selected vineyards with calcareous soils, which lend the wine freshness and structure. Ageing in stainless-steel tanks preserves its precision and bouquet.

As sparkling as a sunny day on the plains, this Barbera immediately exudes a zest for life without drawing attention to itself in a loud way – the name "Rossofuoco", meaning "red wine of fire", lives up to its poetic name with dignity. The grapes, organically grown, thrive on gently undulating limestone-loam soil in the Asti region. Gentle hand-harvesting, stainless steel vinification and spontaneous fermentation lend the wine clarity and vitality.

Imagine a morning over the Canavese hills – fine dew, fresh air and the scent of flowers. Merlana captures precisely this clarity in the glass. The grapes come from the steep slopes of the Serra di Ivrea. After harvest, they are fermented cool and matured in stainless steel tanks without the influence of wood – in the name of varietal purity and precision. The colour in the glass is a clear straw yellow with a greenish tinge, as if the light of dawn is dancing on it. The bouquet opens with notes of white peach, meadow flowers, fresh hay and a hint of jasmine. The palate is clear as a bell, with lively acidity, citrus-fresh elegance and salty minerality. Everything appears tidy, light-footed and yet very expressive. An authentic, straightforward white wine from Piedmont that delights with its alpine lightness and the finesse of Erbaluce – ideal as an aperitif, with asparagus or fine fish. SUPERIORE.DE

A Gavi that immediately captivates the palate – fresh, crisp and elegant. Cortese from sun-drenched, high-altitude slopes around Gavi, vinified in stainless steel and crafted to showcase freshness and minerality in a crystal-clear form. A complete focus on the terroir. Straw-yellow in the glass. The bouquet is lively and aromatic, with notes of ripe apple, yellow pear, white blossoms and a subtle citrus note, complemented by a delicate hint of spring herbs and limestone. On the palate, it is firm yet supple. The fruit is juicy, the lively acidity adds tension, and a subtle salty-mineral note gives the wine structure. The finish is harmonious, crisp and fresh, almost dance-like in its elegance. A versatile wine (not just for summer) that brings immediate pleasure – ideal with antipasti, white fish, asparagus or simply on its own as the first glass of the evening after a hard's day's work. SUPERIORE.DE

Fresh wine with a Piedmontese soul: This Dolcetto develops a deep ruby red colour with a violet shimmer in the glass. The nose reveals inviting violet flowers and a fruity cherry flavour. Full-bodied and smooth on the palate, with fresh acidity and a slightly bitter almond note on the finish – typical of Dolcetto and interpreted in a very classic way here. The wine matured for twelve months in stainless steel tanks, which gives it freshness and a clear fruit structure. An everyday wine with a strong character and a regional profile – charming, present and very pleasant to drink. SUPERIORE.DE

Moscato d'Asti is one of Piedmont's oldest aromatic wines – and Fontanile, north of Nizza Monferrato, has been one of its finest vineyards for centuries. When Giovanni Agostino Bertolino acquired Tenuta Bauda in 1961 and later Cascina Centive in this very village, he was guided by a simple conviction: where the soil provides the right conditions, the wine needs little more than careful hands. 100% Moscato Bianco from organically farmed vineyards. Hand-harvested, gently pressed, short maceration time, fermentation in autoclaves at low temperatures for 20 to 30 days – the delicate effervescence develops during fermentation. Fermentation is halted by cooling, followed by microfiltration and bottling as early as November – just two months after the harvest. It doesn't get much fresher than this.

Munfrina – that's what they called the woman from Monferrato who once farmed this plot with a strict hand. Her Piedmontese nickname stuck to the location long after she herself had disappeared. Today, at 300 to 400 metres in the Sottozona Ferrere of Treiso, Dolcetto vines have been planted here in Guyot since 1980 – on soils that are actually famous for Nebbiolo and Barbaresco. This is precisely what makes this Dolcetto special: the chalky soils with their red sand veins give it a tannin structure that is sweet and smooth rather than angular. Giorgio Pelissero favours short maceration of just four to five days and pure stainless steel ageing for six months – all in the service of the fruit.

Some decisions are radical in their simplicity. Gianluigi Bergaglio has been producing exactly two wines since 1970 – both from 100% Cortese, both from his own 17 hectares in the Rovereto fraction, both exclusively in steel. No barriques, no second grape variety, no distractions. The vineyards lie at 300 metres in the hills south of Gavi, on characteristic red clay with a high iron content – a soil that gives the Cortese minerality and structure not found in other parts of the appellation. Ligurian breezes from the south cool the slopes and maintain freshness. Guyot cultivation, no extreme yield reductions, but care in the vineyard and cellar.

"Grignolino is the reddest of all white wines and the whitest of all red wines." Veronelli is said to have said so – and once you have a glass in front of you, you immediately understand why. Bright ruby red with an amber-coloured shimmer, almost transparent, with a delicacy that no other Piedmontese red has. And yet: a red wine, decidedly dry, with tannin and character. Grignolino is difficult – difficult in the vineyard, difficult in the press, demanding to handle. Because of its many seeds, it runs the risk of developing too much bitterness. The Bertolinos have known this for decades. The grapes come from vineyards in Isola d'Asti, on Pliocene sedimentary soils in the Asti basin, organically farmed. Hand-picked, pressed in the evening on the harvest, fermentation in stainless steel tanks at a maximum temperature of 28°C. No wood. No wood.

A great, fresh and fruity Moscato from a specialist: fresh, fine nuances of yellow fruit, sage and white flowers. Delicate and fine perlage, wonderful drinking flow. Lively and electric, with freshly cut peach, candied lemon peel, fresh mint and wild flowers all swirling out of the glass. The palate is sweet, but not sticky, with plenty of stone fruit. The balance of this wine is masterful, with a tangy acidity that keeps the wine lively at all times and makes each glass as refreshing as the first. SUPERIORE.DE

In Serralunga d'Alba, everything revolves around Nebbiolo. The limestone, the steep slopes, the microclimate – everything is geared towards it, everything serves Barolo. The fact that the Massolino family also cultivates Dolcetto on these soils has less to do with compromise than with conviction: What comes from a great terroir bears its signature, regardless of the variety – regardless of the variety. 2.5 hectares of Dolcetto at 330 metres, in the shadier plots of the Serralunga hills – because the variety ripens quickly and needs some protection from the midday heat of the limestone slopes. Hand-picked, 7 to 9 days of maceration in steel at around 30 degrees, BSA, short maturation in the bottle – the wine is released at the beginning of the following year.

A Barbera with character and a sense of place: La Villa has been Olim Bauda's most popular wine for decades – not because it's particularly flamboyant, but because it feels so natural. No barrique, no fuss, but plenty of character. The secret lies in the balance: fruit and freshness, elegance and energy – everything is there, yet nothing overpowers. In the glass, it is a luminous ruby red with youthful violet hues. The bouquet leans towards the fresh side: sour cherry, raspberry, dried herbs, a hint of violet and a delicate mineral note. On the palate, then, comes the typical vibrancy of Asti Barbera – juicy, clearly defined, with supple tannins and a fine finish.

The vines are planted where the Piedmont slopes gently at Canelli and the Barbera grape can develop its depth. The name is reminiscent of Cesare Pavese, the great son of these hills – and his most famous work "La Luna e i Falò". Like the novel, this wine also carries a quiet melancholy, paired with expression, maturity and identity. Matured in barriques and large casks for around a year, this is a Barbera full of character and at the same time modern.

Deep ruby red with a purple centre – a play of colours that heralds intensity and freshness. Ripe cherries, blackberries and a hint of violets mingle with subtle hints of sweet spice on the nose. On the palate, the wine is full of juicy fruit, underpinned by well-proportioned tannins and a lively, clear acidity that gives the whole wine shape and precision. The blend of Dolcetto, Barbera and Nebbiolo matures for twelve months, partly in wood and partly in stainless steel tanks. This preserves freshness, depth and a harmonious balance between fruit and structure. The finish lingers with delicate almond notes and a hint of mineral spice – a Langhe red wine that combines regional character with a fine finish. SUPERIORE.DE

Dogliani is THE home of Dolcetto. Here, in southern Piedmont, this sometimes temperamental grape variety finds ideal conditions: calcareous-clay soils that allow for perfect ripening, and a microclimate that combines elegance with structure. Pecchenino, a family-run estate since the late 18th century, has perfected this combination – around three-quarters of their production is Dolcetto, and San Luigi is the perfect introduction to what sets this winery apart. The grapes come from several vineyards surrounding the historic winery in Dogliani, all part of the San Luigi-Mencione estate, at altitudes between 390 and 430 metres with a south-east to south-west aspect. After the harvest, the grapes undergo a ten-day maceration at 28°C, before malolactic fermentation takes place naturally in stainless steel tanks. The wine is aged exclusively in stainless steel, which preserves the Dolcetto’s primary fruit and freshness.

The name Dolcetto does not mean sugar, but softness. The grape variety is the Piedmontese everyday red par excellence: easy-drinking, fruity, with that characteristic slight bitterness in the final that sets it apart from all others. Neive, in the heart of the Barbaresco appellation, gives the Dolcetto its special depth: calcareous clay soil at 300 metres, temperate climate, 30 to 35-year-old vines – a root mass that ensures concentration and character. Aldo Pola and his family vinify traditionally: fermentation in stainless steel tanks at a controlled temperature, no wood. The result is Dolcetto in its most honest form.

Harvested earliest, at the beginning of September, when the Moscato berries have reached their aromatic ripeness and the freshness has not yet been overwhelmed by the autumn sun. Only four days of fermentation at 18°C: the wine retains its residual sugar, its perlage and its lightness. 100% Moscato Bianco from the Asti region, the only region where this combination of grape variety, climate and expertise produces this depth. Golden yellow in colour and inviting. Peach, apricot, orange blossom, wisteria, sage and citrus on the nose – elegant, aromatic, typical of this variety in its most beautiful form. Sweet and fresh on the palate, well-balanced, rich and pleasant. At 6 to 8°C – and with people you like. SUPERIORE.DE

Matteo Ascheri is the seventh generation to run the winery. Based in Bra since 1880, he has been known for decades for his Barolos – and yet he has dedicated a separate category to his daughter Cristina: the "Bianchi di Cristina", three white wines that show that Piedmont can also do white. Arneis leads the way. At least 85% Arneis, hand-picked in mid-September, fermented at 18°C for around 15 days. No wood, no distraction from the character of the grape variety.