Wines from Piedmont

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.

Originating from the Piani range of hills in Ferrere/Treiso (west-facing, 250–350 metres), this Barbera combines old vines (planted in 1965/2005) and meticulous vineyard work to create a clear, characterful style. Around 15-20 days of maceration in stainless steel, followed by around 8-9 months of ageing in oak (part in barrique, the rest in large wood), then a few months of rest in the bottle.

This great Barbera d'Alba was actually created to harmonise everyday life and expression – and it is also a tribute to Giovanni's great-grand aunt – nuanced, clear and warm-hearted. In the glass, it shines in an intense ruby red colour. The nose is caressed by ripe sour cherry, raspberry and a delicate scent of violets, complemented by a hint of orange peel, roasted hazelnut and sweet spice notes – a scented motorway into the seductive world of the Barbera grape. A juicy, lively fruit structure unfolds on the palate, supported by fresh, harmonious acidity and softly integrated tannins. The ageing in stainless steel emphasises freshness and varietal purity. The finish is clear, with a fine citrus note and floral elegance. A high-quality everyday wine with character and finesse from a great house. SUPERIORE.DE

Biancospino shines in the glass with a light straw yellow colour and a subtle greenish tinge. The nose already reveals delicate aromas of mandarin, lime and geranium blossom, livened up by salty minerality and white flowers. On the palate, a finely sparkling mousse, lively freshness, a delicate spicy note and aromatic support form a finish full of character. The ageing in stainless steel emphasises the clarity of the fruit and the typical Moscato notes – a finesse-rich, natural aperitif with plenty of vigour and elegance. SUPERIORE.DE

Santo Stefano Belbo is a small town in the Langhe, at the transition to the Asti zone – known as the birthplace of Cesare Pavese and the heart of Moscato cultivation. It is also the home of the Ceretto family. A second story began here in 1976, when Bruno and Marcello Ceretto had long been regarded as the reformers of Barolo and Barbaresco: together with four local winegrowing families, they founded I Vignaioli di Santo Stefano – out of a desire to restore the dignity of Moscato d'Asti. At the time, the grape variety had sunk into mass production and the name had been eroded. In contrast, they set 41 hectares, hand-picked grapes and a clear attitude. Today, almost fifty years later, the principle remains unchanged: 100% Moscato Bianco from marble-rich hillside terrain at around 400 metres above Santo Stefano Belbo and neighbouring Calosso. Fermented exclusively in steel. The freshness and varietal character of Moscato should speak for themselves, and they do so extremely well.

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.

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.

A Rosato with a name that has a person behind it. Rosy Pio was the granddaughter of the founder – and the grandmother of Federica and Cesare, the fifth generation of the house. The Pio Cesare family carries its history in its wines. This one bears it in its name. The decision to vinify Nebbiolo as a rosé was a matter of the heart: a small addition of Syrah, their own vineyards in Treiso in the Barbaresco region, various exposures and locations. Early harvest in small crates after strict selection in the vineyard, gentle pressing with short maceration. Fermentation partly in stainless steel, partly in non-new French oak barriques. One month on the lees.

Chardonnay only arrived in Piedmont in the 19th century – late for a region with such a deep winemaking tradition. But in the municipalities of Fontanile and Castel Boglione, north of Nizza Monferrato, the grape variety found a soil that took it seriously: Marne di Sant'Agata Fossili, an alternation of fossilised marl and sandstone with a good proportion of limestone. The Bertolino family discovered this potential in the 1950s and 60s – at a time when the region's sparkling wine production demanded a Chardonnay of exceptional quality. Today, Tenuta Olim Bauda only produces a few thousand bottles from these vineyards. The grapes are harvest in the first week of September. Gentle pressing, only pre-fermentation must. 36 hours of contact with the fine lees at 5°C with bâtonnage for aromatic extraction, followed by static clarification. Fermentation in large 50-hectolitre wooden vats for around 15 days. Maturation in tonneaux, 10% of which are new, for around one year.

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

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

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.

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

L'Altro is one of the house classics. A Langhe Chardonnay full of character that combines the clarity of the stainless steel, the fine spiciness of the wood and the subtle depth of the lees in a very charming way. The 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.

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

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.