Exploring the quality-driven wines of Piemonte

Click HERE to start exploring the wines of Piemonte (Piedmont*) - the region most famous for Nebbiolo (i.e.: Barolo etc) and Barbera, as well as sparkling Moscato and the white wine of Gavi.

Perhaps you already know those popular varieties ... but there's so much more!

One starting point is to try popular grapes from ALTERNATIVE areas (like Nebbiolo from Roero, or Albugnano, or Gattinara). Or be bold and try some of the lesser-known grapes (like Arneis, Malvasia CDB and Ruche).

Our growing Piedmont collection features 6 wineries, from 5 distinct areas, working with more than 15 native grapes! Start exploring today!! ;)

* the region name means "foot of the mountains" in reference to its unique position in north-west Italy, with vineyards located at the foothills of the Alps (to the north and west) but also the Maritime Alps and Apennines.

View the complete "Wines of Piemonte" Collection - HERE

WHITES OF PIEMONTE

Start your exploration of vino Piemonte with a classic white grape - the Moscato Bianco. This grape is well-suited to the frizzante (lightly sparkling) style made famous in Asti. At only 5.5% alcohol this makes a perfect tipple for a warm Singapore afternoon!!

Looking for a dry white? Go for something classic, like the Gavi di Gavi (loved for it's fresh, crisp character), or try a Viognier from Monferrato (aromatic, round, rich).

Or be adventurous and get to know the fantastic white grape of Roero (across the river from the Langhe), ARNEIS, which is highly respected by winemakers, somms and wine-lovers, thanks to its potential to create outstanding wines!

MOST PLANTED RED

This region of Italy has become the perfect home for the Barbera grape ... a variety that still confused ampelographers (grape geeks) as its origins are assumed to be Italian but not 100% confirmed.

Barbera is generally medium tannin and medium acid, with ripe red fruit notes. As with all generalisations, there are exceptions!! So while the Barbera d'Asti tends to be more light and fruity, the Barbera d'Alba has more complexity and ageing potential.

If you're looking for something super special, don't miss the centenary release of Monbirone (the Barbera d'Alba by Monchiero Carbone of Roero) that celebrates the 4 generations of winemakers, starting in 1918, who passed on their passion for the hillyside vineyard of the same name! NB: We secured a tiny quantity of their very limited MAGNUM bottles (hand painted labels) that will make a stunning gift for a real wine lover.

REDS TO EXPLORE

As you know if you've joined one of my tasting events, I really LOVE the more unusual wines (or grapes) as so often they represent fantastic value. Staying away from big brands or super famous styles means a great quality wine without breaking the bank!

For example, the locally popular but less internationally famous variety DOLCETTO is a great option. Winemakers love the grape as it ripens more easily than fussy Nebbiolo. Foodies love the wine as it's an easy food-pairing option (juicy cherry notes; medium acid, tannin and alcohol).

Then you have FREISA to explore. This grape, meaning strawberry, unsurprisingly shows red fruit notes and can be made into a range of wine styles - frizzzante or light and easy drinking, to a richer and more age-worthy version.

And don't forget about the little gem of Castagnole Monferrato, the rare RUCHE grape! The background to this grape is one of my favourite stories (maybe you heard me waxing lyrical on the radio in December?) so click here to read more about the winemaker Luca Ferraris and his passion for the grape 'discovered' by the priest Don Giacomo Cauda.

WINE OF KINGS, KING OF WINES

The 'noble' grape of Piemonte, Nebbiolo, has a well-deserved reputation for producing superb wines. It was promoted in the courts of Europe, in the early 19th century, by Julietta (wife of Falletti, the Marchese of Barolo) and later the Count of Cavour (key figure in the unification of Italy), becoming known as the Wine of Kings and the King of Wines.

It's a common misconception that Nebbiolo always produces very bold wines. In fact, Nebbiolo makes very elegant wines with lots of floral notes, red fruits and hints of spice. In terms of structure, however, it is generally a 'big' wine thanks to the high acid and high tannin profile (much like a Brunello, or a premium Nerello Mascalese from Etna in Sicily). This also makes it highly suitable for ageing, but does mean a 'young' Nebbiolo can sometimes be too tart of tannic. My advice is to look out for styles made to be drink younger (see examples below) ... or find something that's already been aged by the winery ... or aged here in Singapore in the correct condition (so by me!!) :-)

You've got over 30 Nebbiolo wines to explore. Where do you start?

Try a bottle of Langhe Nebbiolo (a classic version, often created by Barolo-makers as a 'first release' that's easier drinking than their more expensive Barolos).

Expand your understanding of how terroir and winemaking techniques impact the final character of a wine, by moving around the region to try the same grape from nearby Turin (the super affordable Albugnano area), or over the Tanaro river from the Langhe in Roero (start with SRU and move up to PRINTI and then the limited-production, single parcel BRICCO GENESTRO), or up in Alto Piemonte for the Gattinara wines (cooler climate, some volcanic soils, often more floral and ready to drink sooner, compared to Langhe versions).

Finish at the most famous place for Nebbiolo - the Langhe, specifically the hills of Barolo. The youngest Barolo, and most affordable, is only $69 (before discount) and as the wines are aged for longer to reach full maturity the price tag inevitably goes up. For a great gift bottle I'd recommend the 2016 Cannubi by Brezza (magnum available here).

RED EXPLOSION?!

Fancy something quirky?

Try a 'frizzante' red wine made from the rare Italian grape Malvasia di Castelnuovo Don Bosco (only found in a few small vineyards near to Turin).

It's a unusual wine - refreshing and fruity - that's perfect as an aperitif. Delicious on it's own, or alongside cold cuts, or even red fruit. Piedmont's answer to Lambrusco?