Wines from Piedmont

Nascetta, indigenous to the Langhe region and particularly rooted in Novello, is considered the "forgotten queen of Piedmont's white wines". Once almost disappeared, it was revitalised by dedicated winegrowers and today shows its full potential: aromatically nuanced, elegantly matured and with natural tension. For La Regina, the grapes are carefully harvested and matured in stainless steel tanks to allow the fruit and origin to be clearly experienced. An authentic, rare white wine with character – and a shining example of the diversity of Piedmont.

Originating from a single parcel in Dogliani, facing south-west and grown on a chalky-clay medium soil, Quass Pecchenino is a concentrated Barbera signature characterised by its terroir. The vines are over 35 years old, trained in Guyot with around 5,000 vines/ha – a classic Dogliani setting that combines density, freshness and a distinctive mineral line. The first release in 1994 also makes Quass a piece of house history.

A radiant expression of the white tradition of Piedmont: this Roero Arneis presents itself in a delicate light straw yellow colour with subtle greenish reflections. Floral nuances of hawthorn and camomile unfold on the nose, accompanied by sun-ripened stone fruits such as peach and yellow apple, accompanied by a hint of almond – elegant, harmonious and animatingly lively. On the palate, freshness is combined with structure: a lively, citrus-driven acidity carries a dense, almost silky texture, with a salty minerality on the finish, which is typical of the sandy soils of the Roero. The lingering, finely spiced finish is both elegant and lively. A Roero Arneis that combines origin and flair, fresh, expressive and with a hint of exoticism. SUPERIORE.DE

The name refers to an ancient coin of the Genoese lords who once owned the vineyards around Gavi. Today, the Cortese grapes come from the heart of the appellation: the Comune di Gavi itself, where calcareous marl soils and pronounced day-night differences give the wine its characteristic freshness and floral aromas. After being harvested by hand, the grapes are cooled with carbon dioxide snow and pressed particularly gently. Fermentation takes place at a controlled temperature in stainless steel, followed by three months of bottle ageing.

An international white wine in a region that is world-famous for its great red wines? Pecchenino dared to try this experiment in Bossolasco at an altitude of 700 metres, and the challenge was mastered with flying colours. Here, where one would expect to find Arneis or Cortese, Riesling Renano thrives on calcareous soils with marl and white clay. The south-easterly exposure and the cool, high-altitude climate of the Alta Langa create ideal conditions for the crystalline acidity and aromatic precision that characterise great Rieslings from France and Germany. The grapes are harvested in mid-September when perfectly ripe, cooled to 12°C in the cellar and gently pressed. This is followed by ten months of ageing on the fine lees with repeated bâtonnage and a further six months of bottle ageing.

There are wines that define a winery. Sirì d'Jermu is one of them. Since the first bottling in 1988, this single-vineyard Dolcetto has epitomised what Orlando and Attilio Pecchenino can get out of the grape variety in terms of elegance and ageing potential – and it is the reason why Pecchenino is one of the most respected producers in the appellation today. The name refers to the vineyard of the same name right next to the historic winery in Dogliani, where 35-year-old vines are rooted in medium-heavy, chalky soils with silt and clay content. The south-western exposure ensures optimal ripening conditions for the concentration and complexity that characterise Dogliani Superiore. Vinification follows traditional principles with contemporary precision: after destemming, the mash is fermented with a portion of whole grapes for 15 to 20 days at 26°C in stainless steel tanks, using only indigenous yeasts. What distinguishes Sirì d'Jermu from San Luigi, however, is the ageing process: twelve months in large oak barrels give the wine structure, depth and the ability to age for over ten years.

The Barbera vines for this wine are rooted in plots around Novello, partly in the renowned Ravera zone, on calcareous and clayey marl soils with good water retention. Deep ruby red in colour with a violet rim. The bouquet opens with ripe cherry, plum and blackcurrant, underpinned by violets, delicate herbal spice and a hint of liquorice. Full-bodied and harmonious on the palate, carried by juicy fruit and lively acidity that counteracts the warmth of the vintage with freshness. The tannins are soft but present and give the wine contour. Ageing for 12 months in large, used wooden barrels and a short period of maturation in the bottle round off the profile: a beautiful Barbera with a balance between fruitiness and elegance that is a true reflection of its origins. Outstanding value. SUPERIORE.DE

The Barbera vines for Sentieri are over 30 years old and grow at an altitude of around 300 metres on predominantly calcareous soils in the natural amphitheatre of Monleale. It is the complete opposite of an opulent, dense style. Sentieri has a wonderful Italian freshness and is 100% focussed on the primary fruit of the Barbera grape. It presents plenty of race and a personality that is elegantly restrained and very balanced. For us, this is Barbera in its purest form and here Walter Massa impressively proves that he is not only capable of top performance with the white Timorasso. And once again we are more than impressed by the excellent value of his wines. SUPERIORE.DE

Dolcetto is the third voice in the Piedmontese trio – after Nebbiolo and Barbera, the most accessible, the most immediate. No grand gestures, no long maturation periods. Instead: flavour, fruit, liveliness. Prunotto specifically captures these characteristics – the wine is matured exclusively in stainless steel tanks so as not to overpower the typical freshness and fruitiness of the variety. 100% Dolcetto from vineyards around Alba. Maceration for six days at a controlled 27–28°C, malolactic fermentation until mid-December – then steel, nothing more.

The Chardonnay grapes come from higher-lying parcels around Treiso, Serralunga d'Alba and Trezzo Tinella; harvested cool and vinified parcel by parcel. Around three quarters are fermented in stainless steel, the smaller part in French barriques; the wine then remains on the fine lees for several months – regularly stirred for more texture and complexity.

Bright ruby colour with a violet rim. Juicy red cherry and blackberry on the nose, with violets and a fine hint of bitter almond – open, inviting and typically Dolcetto. Fresh and straightforward on the palate: juicy fruit, fine, ripe tannins and an invigorating, well-integrated acidity make for a lively and enjoyable wine. The final is clear, with a delicate almond note and a cool, mineral accent. A classic Dolcetto full of character from Pio Cesare, uncomplicated in the very best sense of the word, with style, precision and a beautiful drinking flow. SUPERIORE.DE

Vietti captures the soul of Dolcetto in all its unpretentiousness – trevìe (formerly TreVigne) is like a playlist hit that is instantly catchy but lingers in the memory. The grapes come from plots in Monforte, Serralunga and Castiglione Falletto and are fermented spontaneously in stainless steel tanks. Extracted with gentle pumpovers, the wine matures on the fine lees – without wood, without make-up, simply pure purity.

Barbera is the heart of everyday life in Piedmont – but anyone who knows it knows that everyday life can be demanding. Prunotto harvests it from clay and sandy soils around Alba, lets several vineyards grow together in spring and consistently does without wood. The variety should speak, not be moulded. 2024 was a wet, labour-intensive vintage. Consistent thinning out in the vineyard ensured the concentration – and the freshness that makes this Barbera so lively. Harvest at the end of September to the beginning of October, five to seven days of maceration at 28–30°C, malolactic fermentation until mid-December, then stainless steel.

The grapes come from young Nebbiolo plots in Treiso, Neive and Barbaresco (200-400 metres, south to west exposure) – deliberately harvested for freshness and precision. Clear ruby colour with lively reflections. Fragrant notes of raspberry, cherry and strawberry on the nose, along with violets, a hint of orange zest and subtle spice. Straightforward and juicy on the palate: fine, ripe tannins, lively acidity and a cool, mineral vein that gives the clear fruit contour. An elegant, easy-drinking Langhe Nebbiolo with very good balance and a fine attack – immediately accessible, with reserves for the coming years. SUPERIORE.DE

Don't be surprised: This expressive, fresh red could also be a rosé. This serious fun-maker is a wonderfully refreshing yet extremely flavoursome Nebbiolo with an expressive bouquet of crushed raspberries and strawberries, making it an ideal food companion or "just" spring or summer wine that can easily be enjoyed on its own. Very electrifying and a real pleasure to drink! SUPERIORE.DE

A wonderful and completely "unplanned" wine: Paolo actually wanted to plant more Moscato vines in this small 1.5-hectare, sustainably cultivated vineyard when he recognised the quality of the Barbera grapes ripening there in 2016. Without further ado, he decided to vinify a Barbera, which he then aptly named Per Sbaglio - which means "by mistake". We congratulate him on this decision, as just 3,000 bottles are released onto the market every year.

Timorasso is not mainstream, but rather a speciality of Piedmont. With its Derthona, Vite Colte presents a white wine that you rediscover and then prefer to drink again immediately – because it has a different appearance and is captivatingly clear. It has a bright straw yellow colour in the glass, almost fading into gold. Notes of acacia blossom, hawthorn, ripe peach and a hint of honey emerge on the nose – plus a cool shimmer of flint and minerality, which makes everything a little more exciting. On the palate, structure meets juiciness: full-bodied, yet light on the palate thanks to present, fine acidity. There is also a subtle nutty undertone that adds fine depth without becoming dominant. The finish is long, elegant and clears the palate with chalky freshness. SUPERIORE.DE

Calliano, Basso Monferrato. Three hundred metres above the gentle hills of Monferrato lies the single vineyard that gives this wine its name – and its character. Calcareous, clayey soils with veins of sand, an assemblage that is not a matter of course in Piedmont: 60% Barbera, 40% Syrah. Two grape varieties that could hardly be more different – one indigenous and acidic, the other a Rhône traveller with tannin structure and spice. Prunotto ferments the two separately, only allowing them to grow together after malolactic fermentation.

Straw yellow with a greenish tinge. Made from 100% Cortese from selected, hilly parcels in the Gavi region – fermented cool and matured on fine lees in stainless steel to preserve freshness and finesse. Clear citrus notes, white peach and pear on the nose, with a hint of blossom and delicate almond. Dry, straightforward and lively on the palate: Juicy, precise fruit, a taut, citric acidity and a fine, salty mineral tone that leads into the long, clear finish. A classic, elegant Gavi – straightforward, animating and charming. Excellent for light summer cuisine, with fish and rice dishes and white meat, but also a real pleasure to drink on its own. SUPERIORE.DE

Straw yellow in colour with a fine, persistent perlage. The nose is a fragrant mix of orange blossom, white peach and lime zest, accompanied by sage and a hint of blossom honey. Delicately sparkling and crystal clear on the palate: juicy stone fruit, fine sweetness and a lively, citric acidity are perfectly balanced. The ageing in pressurised tanks preserves the aromatic purity and ensures lightness and flow. Long, fragrant finish with a delicate minerality – an elegant, typical Moscato d'Asti with a high charm factor. SUPERIORE.DE

"This wine was a challenge for us in the beginning. But in the Langa region, traditionally the home of full-bodied red wines, Chardonnay has now found a second home, bringing out exciting white wines, rich and suitable for long ageing." Franco Massolino

Le Rocchette is a powerful, driving Barbera d'Asti Superiore. Dried rose petals, crushed rock, iron, incense and red-coloured fruit impart a remarkable mineral and savoury intensity. This deceptively medium-bodied Barbera has enormous power. It is a great example of Asti at its best. Floral accents lift the balsamic and savoury finish. SUPERIORE.DE