Wines from Piedmont

Arneis was once almost forgotten – a difficult, unpredictable grape variety that always had to give way to Nebbiolo in Piedmont. Today it has been rehabilitated. In Neive, at the heart of the Barbaresco appellation, the Pola family cultivates their Arneis on calcareous clay soils at 300 metres above sea level – guyot training, steel, controlled temperatures. The name "the highest" – is not an empty promise here. 2025 brought cooler temperatures and more precipitation in Piedmont than the previous year – and thus an Arneis of great lightness and aromatic clarity.

Bright straw yellow with a greenish tinge, inviting and clear. The grapes for this Gavi come from well-exposed, well-ventilated plots of land that develop an excellent terroir profile through natural cultivation and care. They ripened under the influence of the Mediterranean in the midst of calcareous, sandy soils – a combination that gives Cortese its fine minerality and aromatic finesse.

A vibrant and by no means run-of-the-mill expression of Piedmont: this Dolcetto comes from vineyards on calcareous soils around Vergne, from vines between 25 and 60 years old. The grapes were harvested by hand from late September through to the start of autumn, followed by a relatively long alcoholic maceration with careful temperature control. The wine was aged exclusively in stainless steel tanks.

"A Dolcetto as it should be: flattering and drinkable." This is how Matteo Ascheri describes his Dolcetto. No more, no less and no promise that is not kept. The vines grow in Rivalta between La Morra and Verduno, at 350 metres, exposed to the south-west and south-east – where Nebbiolo, Barbera and Dolcetto have always been at home. At least 85% Dolcetto, hand-picked between mid and late September, six days of fermentation at 25°C.

Piedmont in a bottle – not a scaled-down version, but its very essence. Nebbiolo brings structure and bright cherry fruit, Barbera contributes juicy acidity, Dolcetto rounds it off with soft tannins, and in the background, Freisa and Albarossa whisper of the diversity of grape varieties in a region that is far more than just Barolo and Barbaresco. The Vajras call this wine "a hug from Piedmont", and that is exactly how it feels: warm, approachable, without ever becoming insubstantial. The grapes come from younger vines, are vinified separately and only then blended into the cuvée – a process that demands precision where others merely feign simplicity.

Augere – to enlarge, increase. This hilltop above Treiso owes its name to the Latins because the vines here have always produced better grapes than elsewhere. At Bricco, 420 metres above Munfrina, the soil is different: hard, compact, almost stony, with a high lime content – centuries of erosion have long since carried away the sand and silt. What remains challenges the Dolcetto grape and gives it an atypical tannin structure for the variety. Giorgio Pelissero responds with equally atypical vinification: ten to twelve days of maceration instead of the usual four, then six months in 50-hectolitre oak barrels to tame the powerful tannins.

Intense ruby red with a sparkling centre. Suculé immediately shows that it wants to be more than a classic Barbera. The fragrance caresses the senses with ripe sour cherry, blackberry, rose petals and a fine hint of vanilla – a complex, inviting bouquet. Velvety and dense on the palate and perfectly balanced: juicy red fruit meets a harmonious structure, a supporting sweetness and a subtle hint of minerality on the finish. Maturation for 18 months in barriques ensures velvety depth and length. A powerful but elegantly interwoven Barbera with format and accessibility. SUPERIORE.DE

Dense ruby red in colour with a garnet-red hue. Juicy sour cherry, ripe plum and a hint of violet on the nose, accompanied by fine notes of sweet spices and subtle vanilla. Juicy and powerful on the palate, with a present but harmoniously integrated acidity that emphasises the typical character of the grape variety. The tannins are round and supple, while the medium-long finish is characterised by fruit fullness and a delicate, spicy hint. Ageing in stainless steel tanks and large wooden barrels gives the wine structure without diminishing its freshness. An authentic Barbera d'Alba that clearly shows its origins in the glass – accessible, balanced and with an elegant finish that makes you want to savour the next glass. SUPERIORE.DE

In the 1980s, Luigi Baudana planted Chardonnay and Sauvignon Blanc on his slopes in Serralunga d'Alba – at a time when white wine had no great tradition in the Langhe. That took courage. This is precisely why the wine is now called Dragon and bears the dragon by illustrator Gianni Gallo on the label: a symbol of courage that the Vajra family incorporated into its own history after taking over the Baudana estate. Today, the Dragon is no longer a simple Bianco. Nascetta – the most fascinating indigenous white wine variety of the Langhe, rescued and cultivated by Vajra – gives the blend its unmistakable character. A touch of Riesling: the signature of an estate that sees curiosity as an attitude. Fermentation and ageing in steel for approx. 6 months.

Dark, almost impenetrable ruby red colour with violet reflections. The aroma combines ripe black cherry, blackberry and cassis with fine notes of liquorice, dark chocolate and a spicy hint of pepper. A gentle smokiness from the ageing in barriques frames the multi-layered bouquet. Full-bodied on the palate, with juicy fruit fullness and velvety embedded tannins. The cuvée of Barbera, Merlot, Nebbiolo and Cabernet Sauvignon combines power and elegance, while the fresh acidity ensures balance. The long, spicy finish makes you want to savour the next sip. A modern Langhe Rosso full of character that skilfully combines international grape varieties with a Piedmontese heart. SUPERIORE.DE

An integral part of Piedmont's wine culture and arguably one of Italy's most underrated wines with DOCG status: the distinctly sparkling Brachetto d'Acqui is a pale ruby red (with a cherry-red head). The bouquet is highly aromatic, with notes of nutmeg, rose and violets. The flavour is exceptionally elegant, reminiscent of strawberries; it is round and finely balanced between a mild sweetness and a fruity, very refreshing tartness. SUPERIORE.DE

Pale straw yellow with a greenish tinge. Sourced from high-altitude parcels in Castiglione Tinella, this Riesling combines freshness and depth: gently pressed, cool fermented and then matured for around eleven months on the fine lees in stainless steel – for crystal-clear flavours and a fine, creamy texture. Lime zest, green apple and white peach on the nose, with a hint of herbal blossom and wet stones. Dry, precise and straightforward on the palate: lively, citric acidity, cool minerality and a gentle, fine phenolic grip that gives the wine contour and length. A rare Langhe Riesling full of character and emphasising the terroir, with an animating attack and elegant finish. SUPERIORE.DE

In Neive, where the hills of Barbaresco gently undulate towards the horizon, the Pola family has been running the Fontanabianca winery since 1969. What Franco Pola started back then with the first bottle of Barbaresco Bordini is continued today by his son Aldo and grandson Matteo with the same conviction: quality is only created where the wine authentically reflects the terroir. On the limestone and clay soils of the municipality of Neive, 250 metres above sea level, the autochthonous grape varieties of Piedmont thrive in a temperate climate: Nebbiolo for the great Barbaresco wines, Dolcetto for uncomplicated pleasure and Barbera for the powerful elegance that has made this variety the region's most sophisticated popular grape.

Here comes a cheerful and lively delight for the glass and the heart: a straw-yellow sparkle with a silvery sheen and a fine, persistent effervescence. On the nose, it's a dance of fruit and florals: peach, white blossoms, rose petals, a hint of orange blossom and delicate musky notes – all fresh, playful and spicy. On the palate, it is sweet yet never heavy, with refreshing lightness, delicate acidity and a gentle aroma that swings into a soft, aromatic final. The Moscato grapes are grown in Mango d'Alba, are gently processed (including controlled fermentation in an autoclave) and undergo a short period of bottle ageing — very typical of the variety and with a refined style. Vigna Senza Nome is not a classic dessert wine, but a charming, vibrant experience – like a summery greeting from Piedmont. SUPERIORE.DE

A pale straw-yellow colour with a fine, persistent effervescence. The Moscato d'Autunno is Saracco's most intense expression: made from musts derived from Moscato Bianco di Canelli, which are pressed with particular care after the harvest, stored in cool conditions and later fermented in pressure tanks – ensuring that the purity, freshness and depth of the aromas are perfectly preserved. On the nose, there are aromas of orange blossom, white peach and lime zest, underpinned by thyme and a delicate hint of blossom honey. On the palate, it is sweet but never heavy: the delicate mousse carries juicy stone fruit, a lively, lemony acidity and a crisp, mineral note right through to the long, fragrant finish. Highly appealing and, year after year, one of the finest examples of its kind. SUPERIORE.DE

When people say "Novello", they mean "Barolo". The Cogno family cultivates around 15 hectares here, 9.5 of which are in the Ravera vineyard, and the fact that there is also one hectare of Moscato at an altitude of 400 metres is one of the estate's charming quirks. The vineyard is called Primo Bacio; with 4,000 vines per hectare trained on wires on sandy soil, the grapes are harvested in September. Gentle pressing, clarification and cool fermentation at 15 degrees using selected yeasts, without malolactic fermentation, result in a wine with an alcohol content of just 5.5% by volume.

It all began with this wine. The grapes came from Grandmother Caterina's vineyard, and Grandfather wrote "La Monella" in chalk on the liveliest barrel in the cellar – the little minx. This is how Barbera was once drunk in Monferrato: young, impetuous, with that slight effervescence that tames the acidity and makes the wine the perfect everyday companion. Ten days' maceration, four months' ageing in stainless steel, then the prise de mousse in a pressure tank.

The vineyard overlooks the house. Visitors to the Cantina Bergaglio look out from the courtyard directly onto the Minaia slope – a single hectare on a medium slope, 300 metres above sea level, with red clay soil with an exceptionally high iron content. This soil is the reason why Minaia is a cru: Not because some committee decided it, but because this patch of earth produces something that no other hectare in the appellation can replicate. 100% Cortese, hand-picked, fermentation and ageing in steel on the lees – no wood, no intervention that does not serve the terroir. The Ligurian breezes that blow over the hills from the south slow down the ripening process and maintain the mineral tension that Daniele Cernilli once summarised in five words: "un vero Chablis à l'Italienne." Tre Bicchieri Gambero Rosso confirm this almost every year.

A Barbera with structure, clearly defined terroir and down-to-earth elegance: Croere grows on calcareous, white soil (marl-clay mixture), typical subsoil for finely mineralised, expressive wines with depth. The grapes come from vineyards with very low yields and are fermented traditionally with 15 days of maceration at 28–30 °C; after spontaneous malolactic fermentation, the wine matures in barriques – compact, but with finesse.

This Dolcetto comes from the gently sloping, gravelly and limestone-rich plots around Barolo, and has always been regarded by Sandrone as a wine with a character all of its own. Hand-harvested at the end of September, with spontaneous fermentation in stainless steel and gentle ageing in neutral oak, this wine preserves the varietal character whilst imparting structure. In the glass, it displays a clear, luminous purple colour with violet highlights. The bouquet is as inviting as it is precise: black cherry, blackberry and plum, complemented by violet blossoms, almonds and a hint of graphite. On the palate, it displays a harmonious blend of juicy fruit, finely integrated acidity and ripe, slightly firm tannins. The medium-length finish carries mineral notes and a hint of herbal spice. A Dolcetto with substance and nobility, which brings the estate's philosophy – clarity, balance and elegance – to life even in what is supposedly the simplest of grape varieties. SUPERIORE.DE

Between fields of mist and the nearby Ligurian cliffs, the Cortese grape in Gavi clings to old hillsides, where it becomes one of the most determined white wine voices in Piedmont. Olim Bauda turns it into Gavi di Gavi with real radiance – powerful in expression, but light as a feather in experience. Delicate straw yellow with a silvery lustre. Then yellow fruit: Apple, pear and melon interweave with mint and a hint of chalk – mineral, fresh and refined. No wood flavours, just pure Cortese – elegant, vibrant, unaffected. On the palate, the wine plays on the high strings: lively freshness, charming citrus notes, fine fruit structure and a salty, stimulating minerality that makes you want to savour the next sip.

Only indigenous grape varieties from the finest sites in Barolo – that is the foundation of the Sandrone philosophy. For Dolcetto, this means eleven plots on the highest hills, from Rivassi in Barolo to Ravera in Novello, on white, chalky soil on challenging slopes, often at altitudes of 350 to 400 metres and above. The summer of 2025 brings two heatwaves, the second with temperatures approaching 40 degrees, yet the vines survive August thanks to water reserves in deep soil layers. Harvest takes place from 4 to 9 September. Each plot ferments separately, undergoing spontaneous fermentation with natural yeasts in open stainless-steel tanks; only the best batches are blended to make the wine. Malolactic fermentation and ageing take place in stainless steel, after which the wine rests in the bottle for three months.