Langhe Wines

The wine of kings, the king of wines: red, noble and austere, long-lasting, and Nebbiolo-based. The Barolo DOCG wine is made only in 11 districts of the Langhe area: Barolo, La Morra, Monforte, Serralunga, Castiglione Falletto, Grinzane Cavour, Novello, Verduno, Roddi, Diano, Cherasco. Over the years, the aroma turns from fruity to spicy with liquorice notes, while the garnet colour matures to a ruby-red and brick-orange hue. It's ideal to accompany rich red-meat dishes and mature, non-spicy cheeses.

Barbaresco, Neive, Treiso and Alba (only in the hamlet of San Rocco Seno d'Elvio): this is the area where the Barbaresco DOCG wine is produced, using exclusively Nebbiolo vines. This red wine is very elegant, balanced and harmonious. While fruity in the beginning, the passing of the years brings an aroma of spices and minerals. Over time, its red-ruby colour turns to brick orange. It's excellent with dishes of roasted or baked meat, stews, and game birds, as well as with medium-mature cheeses.

Together with Barolo and Barbaresco, this is the third ‘noble’ Nebbiolo-based red wine made in this area. It's exclusively produced in 19 districts on the left bank of the Tanaro river, on the hills after which it's named: Roero DOCG. Up to 5% of Roero wines can be made of non-aromatic red grapes, even if usually only a single vine variety is used. It's perfect to accompany steamed meat, but it can also be served with roasted meat, mainly red.

When the first patches of fog (in Italian, nebbia – hence the name of the wine) cover the hills, it's time to harvest Nebbiolo – a robust, black grape variety. The wine has a ruby-red colour, slightly brilliant, with a lingering and floral bouquet. It's dry on the palate, with a light tannin content. Thanks to their high acidity, young wines are fresh and aristocratic, while they tend to become drier as they age. It is best served with red meat and hard, medium-matured but not spicy cheeses.

Depending on the area where it's made, there are various types of Dolcetto wines: Dolcetto d'Alba, Dolcetto di Diano d'Alba, Dolcetto di Dogliani, Dolcetto di Dogliani Superiore, Dolcetto delle Langhe Tortonesi. It's made with black grapes, which ripen early and have a sweet flavour. The wine is dry, ruby red with violet hues, and it has an aroma of macerated fruit, including cherry and red currant, with a pleasant final note of almonds. It can accompany all courses, but it’s especially good to pair with veal and tuna sauce, Murazzano toma cheese, and white meat. It must be drunk when it's young.

Barbera d'Alba is a traditional wine, that should be served on every farmer's table. It's made with red Barbera grapes, the most common in Piedmont. With a medium-late ripening, the wine becomes pure and strong, with high acidity, which is often tempered by the aging process in wooden barrels. Over the years, the ruby-red colour turns towards garnet red and its aroma is vinous, pleasingly floral, intensely fruity, with final notes of liquorice and tobacco. It's ideal to accompany hot starters, first courses, as well as soft and fatty cheeses.

Verduno Pelaverga is a niche production. It's an aphrodisiac wine, very pleasant, with spicy notes of white pepper. Derived from the Pelaverga Piccolo grape variety, it's made almost exclusively in the Verduno district. It's ruby red in colour, with cherry or violet hues, and it's dry, fragrant and fruity, with a good balance between acidity and tannin content. It’s light-bodied and easy to drink at any hour of the day.

This is the classic ‘Alba cut.’ This well-structured wine, which is at its best after at least two years of aging, is the latest one to bear the appellation of the Langhe and Roero area. It's Nebbiolo-based (at least 70%), with at least 15% of Barbera grapes and a maximum of 5% from other red grape varieties from the area. It's ideal to accompany second courses such as stews, red-meat roasts, and game.

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White, rosé, and red, at its best in its first version. Alta Langa Spumante is made with Pinot Nero and Chardonnay, two international grape varieties that acclimatised well on the Langhe hills. After the minimum refining period of at least 30 months, and after the processes of riddling and disgorging, it is possible to obtain a clear, dry, semi-sparkling wine, with an aroma of yeast and crusty bread, and pleasantly fruity. It's ideal to drink for an aperitif.

Nascetta is an ancient grape variety, that has always been grown in Novello and has recently become more widespread. In the 19^th century, it was used to produce sweet wines, but today a dry version is preferred. Straw-yellow in colour, turning towards golden, it smells of meadow flowers and aromatic herbs, with citrus and honey notes. It offers elegance and structure, being made with mature and complex grapes. It is best served with vegetable and fish starters, delicate risottos, and fresh and medium-matured cheeses.

The Arneis vine variety, originating from the Langhe-Roero area, is the base of the Langhe Arneis wine. It has a rich, floral bouquet, with hints of yellow iris and chamomile, with a medium-to-full body, moderate and balanced acidity, and persisting and enveloping final notes. It’s excellent with vegetable flans with cream cheese, risottos, freshwater fish and white meat.

This is a white grape variety from the Roero area that, over the centuries, became a favourite among local farmers, until it became the favorita (i.e. favourite) grape variety. It has a straw-yellow colour, a delicate aroma, and a dry flavour with a slightly bitter after-taste. Favorita is good when paired with starters, but is excellent with fried food, seafood, boiled fish and simple first courses.

Asti DOCG, the sparkling-wine version, and Moscato d'Asti DOCG, are the perfect wines for a party. The latter strongly reminds of the original grape variety, which is white Muscat, with its juicy golden grapes, which give a strong aroma to this sweet, lively wine. Sparkling wines, which are the result of a different wine-making process, are stronger and bubblier and they are perfect for a toast at the end of the meal. Both are sweet, with an aroma of white meadow flowers, linden flowers, and acacia honey, and perfect with puddings, ice-creams and spoon desserts, as well as sweet pastries.