Top Piedmontese wines producers

Erika · Guide · created about 5 years ago

This guide aim to present the best Piedmontese wine producers unknown by the mass but loved by all wine lovers.

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  • Barbera d’Asti DOC Superiore Nizza at Villa Giada - Azienda Agricola di Andrea Faccio in Canelli, Italia, AT, Piemonte

    VARIETY: 100% Barbera. VINEYARD: From the oldest vines of Dani Vineyard in Agliano Terme; Excellent South-East exposure. Hand harvested and selected at the beginning of October. VINIFICATION: Alcoholic fermentation is carried out in stainless steel vats at a constant temperature with skin contact maceration for at least three weeks. After, the malolactic fermentation is naturally carried out. In the first months of the year following the harvest, the wine is transferred in small oak barriques. The ageing goes on at least 18 months. After bottling, the wine remains inside our cellar in lay-down bottles for 1 year until it reaches a perfect refining. ORGANOLEPTIC FEATURES: Colour: Ruby red with purple reflections. Perfume: Rich and intense, full and persistent with spicy scents. Taste: Smooth and warm. Scents of liquorice and cherry, with a finish rich of balsamic notes. Cacao e spicy very intense. This wine, thanks to its structure, keeps its characteristics intact, refining and getting even better as years go by. GASTRONOMIC PAIRINGS: It may be drinked alone. It pairs perfectly with meat roasted or braised and game. Excellent with seasoned cheese.

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  • Nebbiolo d'Alba DOC Ochetti at Renato Ratti in La Morra, Italy, Cuneo, Piemonte

    Class and spontaneous vivacity are the distinguishing characteristics of a Nebbiolo d'Alba. An ancient wine from the Roero District (sandy hills situated above the left banks of the Tanaro River) it was already a regular fixture at the Royal Savoia Cellars in the early 17th Century. Variety: Nebbiolo 1st vintage: 1969 Characteristics of the vineyards Location: Ochetti Vineyards situated in Monteu Roero Exposure: Southwest Altitude: 820 ft Average age of productive vines: 30 years System of Cultivation: classic "Guyot" Density per hectare: approx. 4,000 vines Average yield: 50 Hl/Ha Soil: Astiano. Sandy Harvest period Between the 2nd and the 9th of October, 2010 Vinification Destemmed and crushed Thermo-controlled fermentation at a temperature of 30°C (85°F) Average time of maceration: 5 days Malolactic Fermentation in November in steel vats Aging: in oak barrels for one year Bottling: December 2011 Number of bottles produced: 70,000 bottles of 750 ml Longevity 8 to 10 years Analytical Data Alcohol content: 14% Total acidity: 5.40 g/l Total extract: 29 g/l Tasting notes A slightly faded ruby red. Fine, delicate and persistent bouquet with characteristic trace scents of strawberry and raspberry. Pleasantly bitterish, velvety, at once elegant and full

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  • Barbera d'Asti Superiore Nizza La COURT at Michele Chiarlo S.R.L. Azienda Vitivinicola

    Denominazione di origine controllata e garantita Variety: Barbera 100% In the heart of "Nizza", in Castelnuovo Calcea is to be found our La Court estate. La Court is the name, in Piedmontese, of one of the estate's three farmhouses: two magical hills where the art Park "Orme su la Court" was born. Barbera "Nizza" La Court comes out only in the years that we feel are excellent. Style of vinification: fermentation for 12 days in contact with the skins, in 55-hl oak vats with the system of shower bathing the cap and a temperature of 27°- 30°C Maturation: 1 year, half in large barrels and half in Allier barriques Refinement: in the bottle for at least 15 months ORGANOLEPTIC CHARACTERISTICS Colour: ruby red of great intensity with bright silky reflections Aroma: complex, delicate and generous,with great personality; notes of maraschino cherry, black-berried fruit, chocolate and coffee Taste: structured and embracing; very fresh and silky CONSUMPTION PERIOD: it reaches its peak after 3-4 years and maintains it for up to at least 10-12 years SERVINGTEMPERATURE: 17°-18°C ACCOMPANIMENTS: excellent with red meat, pasta with meat sauces, ripe cheese

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  • Barolo DOCG Cerequio at Batasiolo in La Morra

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  • Barolo DOCG Riserva at Enzo Boglietti vini in La Morra, Italy, (CN), Piemonte

    Type Barolo D.O.C.G. Riserva Breeding kind La Morra Production Area guyot Harvest year 2004 Year sales 2011 Improving 15 months in french oak barrels + 30 months in wooden vats ranging from 2.5kl to 4.5kl capacity; 8 months in bottle. Ageing Up to 14 years. Wine making Multiple daily plunging and pumping over for the 28 days temperature controlled fermentation. Kg of grapes for hectare 4.000 Soil Light red calcareous with numerous patches of rocks. Soil varies in colour from marl limestone, with light coloured clay and grey marl. Bottle Produced 5000 bts. + 250 magnum + 50 double magnum Serving temps 18°-20° Alcoholic Strength 14

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  • Barbaresco "Il Bricco" DOCG at Pio Cesare Azienda Agricola in Alba, Cuneo

    GRAPE VARIETY: VINEYARDS: VINIFICATION: AGEING: TASTING NOTES: NEBBIOLO 100 % A single vineyard Barbaresco from very ripe grapes of several plots in the famous "Il Bricco" Estate, owned by the Pio Family. Fermented in stainless steel tanks; 15 days of skin contact. This wine ages in French oak for 30 months. 70% of it in new barriques and 30% in a 20 hectoliters casks. Powerful and structured, rich in ripe fruit, opulent, spicy and with a very long life. Produced in small quantities and only in excellent vintages.

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  • Langhe Nascetta DOC at Azienda Agricola Rivetto in Sinio

    GRAPE VARIETAL 100% Nascetta. A semi-aromatic grape native to Langa with excellent ageing potential. Historical texts liken it to the great wines of Reno. MUNICIPALITY Sinio LAND REGISTRY MAP REFERENCE 9, parcels 94-95-161 EXTENSION 4000 square metres ALTITUDE 403 metres … Continue reading → GRAPE VARIETAL 100% Nascetta. A semi-aromatic grape native to Langa with excellent ageing potential. Historical texts liken it to the great wines of Reno. MUNICIPALITY Sinio LAND REGISTRY MAP REFERENCE 9, parcels 94-95-161 EXTENSION 4000 square metres ALTITUDE 403 metres EXPOSURE North YEAR OF PLANTING 2005 TERRAIN Of Tortonian origin, sandy-calcareous with sub-alkaline reaction, low nitrogen content HARVEST Manual PRESSING AND MACERATION Cold with skins for 8 hours, successive pressing TEMPERATURE OF CONTROLLED FERMENTATION 17 °C MALOLACTIC FERMENTATION Does not occur Selected yeasts added CLARIFICATION Bentonite FILTRATION With inert material AGEING In steel BOTTLES PRODUCED 4000 FORMAT 0.75 litres SERVING TEMPERATURE 10/12° C RECOMMENDED PAIRINGS Vegetable and white meat appetizers, shellfish first courses

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  • Barolo Bricco Pernice DOCG at Cogno Elvio

    Area: 2 hectares Grape varietal: lampia, sub-variety of nebbiolo Density: 5,000 vines per hectare Cultivation: vertical trellised, Guyot pruning Altitude: 300 m above sea level Harvest period: October Bottles produced: 9,000 Vinification: in stainless steel, temperature-controlled, automatic pump-over, post-fermentation maceration for 30 days with submerged cap Ageing: 24 months in large Slovenian oak barrels of 25-30 hl Ageing over lees: 90 days Bottle ageing: 12 months Sensory profile Ruby to garnet red in colour. Intense notes of violet accompanied by a hint of damp soil, ripe red fruit and subtle spiciness. Harmonious and well structured on the palate with incisive yet fine, soft tannins. Already elegant and alluring when young, its silkiness and, above all, its complexity allow it to age as only great wines know how. Serving temperature: 19° C. Notes Barolo Bricco Pernice, named after a rock on which courting partridges build their nests, is the very latest wine from Cogno. The fruit of years and years of hard work, it is a desire that has come true. A project — a wine from the finest vineyard in Novello, in the most historic part of the Ravera cru, where the exceptional microclimate makes for superb Barolo — dreamt of by Elvio and achieved by Valter. Barolo Bricco Pernice is the latest chapter in a story — Elvio Cogno’s — that began in La Morra. An expression of all the technical and stylistic precepts of the maestro himself, it fully deserves its place in the ‘Riserva di Elvio’. A peculiar characteristic of Barolo Bricco Pernice is its enveloping softness, capable at once of revealing all the allure and potency of Bricco Ravera. The graphics on the Bricco Pernice label show the artistic growth of Elvio’s granddaughter Elena, who presents the wine today with the same label as Vigna Elena, the Barolo named after her when she was three.

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  • Barolo DOCG Cannubi at Alfredo Prunotto in Alba

    Grapes: Nebbiolo 100% Origin & Soil: From the Cannubi vineyard in Barolo area. Height 250 m. Origins go back to the Tortonian era. Rich in loam rock. Taste: Intense garnet colour. On the nose, rich perfume of fruits, liquorice, rose and violets with hints of wood. On the palate, full with soft tannins and a long final taste. Due to its structure and body, it is a perfect match for meat and game dishes, and cheeses. Ideal serving temperature 17°C. Climate Vintage: Spring 1996 was cold but with little rainfall. The beginning of June was particularly hot and dry, favouring a perfect flowering and setting of the grapes. The temperatures during the months of July and August were slightly below average but again with little rainfall. The harvest took place on October 13. Vintage: The selected grapes were destemmed and pressed. Maceration lasted 10 days at a maximum temperature of 30 °C. Malolactic fermentation was carried out before the end of winter. Ageing took place part in 50 Hl. Franch oak barrels and part in 5 Hl. tonneaux for 24 months. A further 12 months of bottle ageing followed in Prunotto cellars before shipping. Alcohol 13.50 % vol. Total Acidity 5.9 g/l Dry extract 29.40 g/l

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  • Il Montino at Azienda Agricola La Colombera in Tortona, AL

    Vineyard: TIMORASSO Grape variety: timorasso Plantation: 1995 “counter espalier” with guyot pruning Plantation density: 4800 plants per hectare Yield: 50 quintals per hectare Soil type: light and dark clayey Vinification: after grape harvest and bunch selection in the cellar, stripping takes place and the liquid, together with the skins, is left in stainless steel vats for 36/48 hours at 2 °C. After cryomaceration, skins are taken off, pressed and static decanting starts. By cold decanting, particles, that would cause bad smells, are precipitated and the precipitate is then removed. The clean must starts fermenting at 19 °C, after inoculation with selected yeasts. Timorasso fermentation kinetics is always long, it lasts about one month. Once fermentation ends, one racking is carried out and then the wine is left on the remaining “noble” lees for the following nine months. One “battonage” (stirring of the lees) is carried out weekly in order to re-suspend the lees; the wine remains always at controlled temperature. One racking and one filtration take place in the month of July, while bottling is carried out at the end of August. Refinement: nine months in stainless steel vat at controlled temperature on “noble” lees

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  • Moscato d'Asti at La Morandina in Castiglione Tinella, Italia, Cuneo, Piemonte

    GRAPES: 100% White Moscato AREA OF ORIGIN: Langhe, in the municipality of Castiglione Tinella, about 300 m above sea level. SURFACE AREA : Guyot training system. Yield is 75 tons/Ha PRODUCTION: around 70,000 bottles a year, depending on the vintage. Bottling is carried out 5-6 different times during the year, to keep aromas and freshness at their best VINIFICATION: Natural fermentation in stainless steel tanks for 1 month, for a rich and presistent "prise de mousse" COLOUR: Light yellow with green hues. Fine perlage. SCENTS: Fresh and fragrant, with hints of orange blossom, gardenia and aromatic herbs. TASTE: Similar to the nose, slightly sparkling with low acidity, fresh and flavoursome, notes of mint and sage on the finish. This wine is typical of its grape variety. ALCOHOL CONTENT: Low, 5.5% vy Vol. PAIRINGS: Considering that Moscato is from the same production zone of the "Langhe" Hazelnuts variety, it is a must to pair it with hazelnut biscuits or the classic Torta di Langa; pleasant in the summer with a fruit salad of peaches and strawberries...

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  • Nebbiolo d'Alba at Azienda Agricola Cascina del Pozzo in Castellinaldo, Italia, Cuneo, Piemonte

    GRAPE TYPE PRODUCTION ZONE PERCENTAGE OF ALCOHOL NEBBIOLO D’ALBA D.O.C. NEBBIOLO CASTELLINALDO (CN) PIEDMONT 13% Vol. Deep ruby red colour Fragrant and delicate with fruity nose of raspberry, strawberry, cherry and spiced with delicate undertone of liquorice Dry and full, harmonic and correctly tannic, long and persuasive Store in a cool, dry place, away from light Suitable for ageing 18 – 20 °C It matches with all kind of meat, both white and red Thinning is made in the first decade of August. Refined in steel tanks for 12 months 0.75 lt. bottles – 6 or 12 bottles per box

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  • Gavi DOCG San Matteo at Cantina San Matteo in San Cristoforo, Italia, Alessandria, Piemonte

    Excellent white with a delicate bouquet, structured and elegant, perfect as an aperitif or matched with white meats and fish. Grapes: cortese 100% Colour: intense and bright straw yellow withyoung pale green reflections. Olfaction: varietal scent of flowers and white fruits, tropical notes. Taste: its softness anticipates a fresh and structured taste, with a medium persistence. Pairings: excellent a san aperitif, goes together well with vegetable starters, soused dishes and sardines in saor, risottos, fish and poultry. Serving temperature: 12°C

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