Wines from Piedmont

Grignolino is one of the most underrated grape varieties in Piedmont – and Braida firmly believes in it. The name reveals where the structure comes from: "Limo" means silt, and the soil on the hills of Rocchetta Tanaro contains plenty of it. 40% silt, 30% sand and 30% clay give the wine its unmistakable backbone. The vines planted in 2010 are densely planted – 5,500 per hectare – and face south and east. Vinified exclusively in steel, four months of tank ageing and two months of bottle ageing preserve freshness and varietal character.

La Morra, calcareous sandy soils, north-easterly slopes – this is where the 20- to 40-year-old Dolcetto vines for Elio Altareclassic wine grow. The Barolo revolutionary, who shook up the Langhe in the 1970s with Burgundian winemaking methods, remains true to his Dolcetto: an everyday wine, just as the local farmers have been drinking it with pasta for generations. Maceration lasts just two to three days in rotary fermenters at a controlled temperature, after which the grapes mature for ten months in stainless-steel tanks – in a purist style, without any influence from wood.

Nas-cëtta, also known as Anas-Cetta, is a rare, indigenous white wine variety from Piedmont that was almost forgotten. Originally native to the Novello region, it is characterised by its fine structure, aromatic complexity and good ageing potential. For Il Fiore, it is combined with 70% Chardonnay to harmonise fruit and texture. Maturation in stainless steel tanks preserves the purity of the fruit and the clear expression of its Piedmontese origins.

"Sogni al Campo" – dreams in the field. A name that reveals what drives this co-operative: 180 Piedmontese winegrowers who work together to cultivate around 300 hectares in the best vineyards in the region and make wine in the ultra-modern winery in Barolo. What unites them is the belief that co-operation does not have to mean compromise, but concentration on the essentials. This Langhe Nebbiolo shows how cleverly Piedmont handles its grape varieties: 85 per cent Nebbiolo provides structure and those typical aromas of cherry, violet and a hint of tar. But the 15 per cent Barbera is the secret – they bring juiciness and a lively acidity that makes the Nebbiolo more accessible in its youth without taking away its soul. After traditional fermentation, the wine matures for twelve months in barriques, which give it a subtle spiciness and finely polished tannins.

If Pecchenino is traditionally known for its great Dolcetto and Barolo, the Maestro reveals another facet of this family winery: the ability to give Chardonnay at 700 metres above sea level in the Alta Langa a form of expression that combines freshness with elegance. Since 1994, this wine has been produced from the vineyards around Bossolasco, where the Piedmontese hills rise up towards the Ligurian Apennines. Here, on medium-heavy soils with a high proportion of limestone and clay, the Chardonnay benefits from a south-easterly exposure and the cool climate that ensures pronounced acidity and aromatic intensity. After the harvest at the beginning of September, the chilled grapes are gently pressed, the must is naturally decanted and fermented in stainless steel tanks. Maturation takes place partly on the fine lees in steel and partly in barriques.

The Bertolino family has been producing this Nebbiolo for over 50 years – and old adverts from the early years show what has never changed: deep ruby red, delicate violet perfume, a wine that was intended from the outset as a storage wine. Not as a substitute for Barolo, but as an independent statement about a grape variety that appears in many guises in Piedmont. The grapes come from Castellinaldo in the Roero – the area west of the Tanaro, which is known for its particularly elegant Nebbioli. Here, on sandier, calcareous soils, the Nebbiolo develops a finesse and accessibility that distinguishes it from the more structured Barolo style. Hand-picked in crates, last week of October. Maceration in steel at a controlled temperature. Then 18 months in 25-hectolitre oak barrels, followed by further bottle ageing before release.

Gavi del Comune di Gavi is the strictest level of the Gavi appellation – only grapes from the commune of Gavi itself qualify. 100% Cortese, 15 days fermentation at 18 °C, no wood. What is created in the vineyard should arrive in the glass. A beautiful white wine with fish, shellfish and everything the sea has to offer. Pale straw yellow with a green tinge – the typical colour of Cortese. Bouquet of flowers, citrus, fresh fruit – direct and clear. Dry and harmonious on the palate, with lively acidity and a mineral freshness that defines the wine. A Cortese of great typicity and personality – quiet, but convincing. SUPERIORE.DE

Nebbiolo is the king of Piedmont, and Neive is one of its finest terroirs. Anyone who produces Barbaresco here knows just what this grape variety is capable of. Fontanabianca's Langhe Nebbiolo is the gateway to this world: the same limestone-rich clay soils at 300 metres, the same climate, the same family – but younger vines, shorter ageing, and greater approachability. Vines aged 12 to 15 years, trained using the Guyot method, fermentation in stainless steel at a controlled temperature, traditional ageing with brief contact with wood. This is not a wine that demands patience – it is one that demonstrates what Nebbiolo from Neive has to offer even in its youth. Matteo Pola, Aldo's son, now bears the estate's oenological hallmark and has given the Langhe Nebbiolo a contemporary, elegant character.

Three Dolcetto parcels in Neive and one wine: Cottà, Basarin and San Cristoforo consist of calcareous marl soils with sandy veins. The grapes are harvested selectively by hand; fermentation takes place spontaneously in stainless steel with a maceration period of around three weeks in order to gain flavour, grip and depth. The wine then rests exclusively in the tank on the fine lees until early bottling – without the use of wood, focussing entirely on precision and drinking flow.

"We want this land to say: Barbera. We've always thought that, ever since the first vineyards that grandfather Giuseppe left to his father Giacomo, where grapes were grown for La Monella. Then the ones between Rocchetta and Belveglio (the vineyards of Bricco dell'Uccellone), which mother Anna brought as a dowry, and the vineyards of Montebruna, which we bought and merged - and which we still look at with great pride." Familie Bologna

Pale straw yellow with a delicate greenish tinge. Clear and inviting on the nose: green apple, pineapple and citrus, underpinned by white flowers and a fine hint of fresh bread crust. Dry, straightforward and juicy on the palate, with lively, well-integrated acidity, a delicate mellowness and cool, mineral tension. The finish is fresh and lingering, with an elegant, slightly salty flavour. A modern, no-frills Langhe Chardonnay that impresses with its clarity, drinking flow and fine depth. SUPERIORE.DE

The grapes for Chiarlo's classic come from various vineyards in southern Asti, in particular from the Podere La Court and Montemareto vineyards in Castelnuovo Calcea, La Serra in Montaldo Scarampi and Costa delle Monache in Agliano. Le Orme is the prototype of a young, fresh red with a clean fruit flavour of plum and blackberry. On the palate, the wine is flavoured with high-toned red cherries and raspberries, framed by elegant and fine tannins with perfect acidity on the finish. A Barbera full of character that offers great drinking pleasure. SUPERIORE.DE

Giovanni Massolino sold his first wine in 1896. It was a Barbera. Since then, it has been the oldest wine of the house, the most constant link between the family and the hills of Serralunga. Four generations, one and the same variety, one and the same promise: to press the Barbera as it is. Massolino calls it "the queen of the Langa table" – and means it without irony. In the Langhe, Barbera is not the entry-level wine that you drink while waiting for Barolo. It is the wine that is opened daily, that accompanies the meal, that carries the company. On the limestone soils of Serralunga – four hectares, well exposed, low yields – it develops more character than elsewhere: more fruit, more tension, more depth. The decision to age it exclusively in steel is an attitude. No barriques, no wood notes, no cladding. 10 to 12 days of maceration at around 30 degrees, BSA, short maturation in steel, release in the spring of the following year. What is in the bottle here is Barbera in purezza.

As early as the end of August, the grapes for the Prinsìpi are harvested in Monforte d'Alba, by hand and at the peak of ripeness. Chardonnay and Manzoni Bianco – a cross between Riesling and Pinot Blanc – grow there on west- and east-facing slopes, at altitudes of between 300 and 550 metres, in organically farmed vineyards. The soil is silty, with varying proportions of sand and limestone. The altitude lends the wine its freshness, whilst the stainless-steel tank helps to preserve it: fermentation and ageing take place entirely without the use of wood. This wine has been produced since 2005, with around 15,000 bottles made each year.

Fiulot – simply "the boy" in the Piedmontese dialect. A name that says it all: no heaviness, no complexity at any price, but the undisguised energy of a wine that is allowed to remain entirely with its fruit. 100% Barbera from the Astigiano – hills with clayier, moister soil than the sites around Alba, ideal for this lively, aromatically open style. Maceration of five to seven days at 28°C, malolactic fermentation before winter, then stainless steel until bottling in spring.

A house that is world-famous for its monumental Barolo crus produces one of the best Moscato d'Asti ever – this is not a contradiction, but a Piedmontese matter of course. The grapes come from forty-year-old Guyot vines in Castiglione Tinella, on soils rich in limestone and clay, where Moscato Bianco has been at home for generations. After gentle pressing and natural cold clarification, the must is stored at the lowest possible temperature without the addition of sulphites – and only fermented in batches in an autoclave when required. At around 5.5 per cent by volume, a cold shock stops the fermentation and thus preserves the natural residual sweetness and delicate aromas.

An elegant sweet wine with a history: Bricco Quaglia was one of the first selected single-vineyard Moscato in Italy. The organically cultivated vines (approx. 300 metres above sea level, calcareous-sandy soil) lend it style and origin. Pale straw yellow in the glass with a visible perlage. The nose opens with fruity freshness: green apples, pear and juicy peach, plus floral notes of honeysuckle and elderberry and a fine hint of sage. Lively and juicy on the palate: sweet fruit, accompanied by elegant freshness, fine sweetness and a wonderfully balanced, sparkling texture. The finish is clean, clear and long – a Moscato with an animating lightness and polished flavour structure. SUPERIORE.DE

Moscato Bianco di Canelli – the most aromatic variety of Muscat, at home in the hills of Astigiano for centuries. Prunotto, one of the most reliable addresses in the Langhe since 1904, presses a wine from it that makes no compromises: only fruit, only flavour, only freshness. Hand-picked from 4 to 16 September 2025, the grapes are pressed and initially spend a short time in the press – enough time for the flavours from the skins to pass into the "mosto fiore". Stainless steel tanks, controlled fermentation down to 5.0% alcohol, then fermentation interrupted by cooling. No wood, no detours – the wine remains entirely its own.

Three Moscati, three characters: La Spinetta adds a third voice to its trio with San Rocco. Since 1977, Bricco Quaglia and Biancospino have characterised the aromatic spectrum of the house – one with peach and sage, the other with citrus and floral freshness. The San Rocco finds its own place: the organically cultivated vines produce grapes of high ripeness and aromatic density.

This magnificent Barbera d'Alba was actually created simply to strike a balance between everyday enjoyment and expressiveness – and it also pays homage to Giovanni's great-great-aunt – nuanced, crisp and warm-hearted. In the glass, it glows with an intense ruby red colour. The nose delights with ripe sour cherry, raspberry and a delicate hint of violet, complemented by a touch of orange peel, toasted hazelnut and sweet spicy notes – a fragrant journey into the seductive world of the Barbera grape. On the palate, a juicy, lively fruit structure unfolds, supported by fresh, harmonious acidity and softly integrated tannins. The finish is clean, with a delicate citrus note and floral elegance. A high-quality everyday wine with character and finesse from a renowned estate. SUPERIORE.DE

A radiant expression of Piedmont's white wine tradition: this Roero Arneis presents itself in a delicate pale straw-yellow colour with subtle greenish highlights. The bouquet unfolds with floral notes of hawthorn and chamomile, accompanied by sun-ripened stone fruits such as peach and yellow apple, underpinned by a hint of almond – elegant, harmonious and full of invigorating vitality. On the palate, freshness combines with structure: a lively, citrus-driven acidity underpins a dense, almost silky texture, with a salty minerality on the finish that is typical of the sandy soils of the Roero. The lingering, delicately spicy finish is both elegant and vibrant. A Roero Arneis that combines terroir and finesse – fresh, expressive and with a hint of the exotic. SUPERIORE.DE