Good bright full red. Superripe aromas of plum liqueur, raspberry, redcurrant, leather and beefsteak tomato. Fat, sweet and pliant, with lovely texture and palate coverage. At once full and suave. Finishes with substantial ripe tannins and excellent breadth and length. No shortage of lift here.

Ruby red with purple highlights when young, garnet when ages. Rich, sumptuous and multifaceted bouquet that is full and well-structured, reminiscent of very ripe red berries. spices, vanilla and licorice. Dry and generous on the palate, with good body and marvelous structure that perfectly amalgamates the uniqueness of the variety and of the oak in which it is aged. Decisive character but very smooth, very long finish, great breeding.

Food Match: This is a wine to serve with important classic and local meat dishes, either roasts or with sauces. Also excellent with aged cheese. Best served at a temperature of 18° C.

This wine is a clear garnet red of medium intensity, marked by brick-colored highlights. It has a heady and particularly intense bouquet with the scent of ripe fruit. It is dry, full and robust in taste, yet velvety and well balanced.

Food Match:
This is indubitably a wine for winter specialties and is particularly suited for the cuisine of areas with a colder climate that require a high-calorie diet.

The color is an intense glossy garnet, with orange reflections. The bouquet is ethereal, with hints of violets, blackberry jam, licorice and cloves. The palate is dry and austere, with a lingering hint of almonds.

"Very pretty plum and fresh flower aromas follow through to a full-bodied palate, with velvety tannins and a long, long finish. Layered and serious. Very close to the fabulous 1997. Best after 2009."
Barolo is, without a doubt, the most fascinating and emotional of all our wines. It has an air of aristocracy and even a domineering personality. Yet our Barolo is rich with hidden hues, which are enjoyed by those who take the time to savour this wine. Our Barolo is intentionally “traditional”: austere and important, a wine to be approached thoughtfully. It is not easy, but it is unique and splendid. Both our name and our reputation have been connected with this magnificent wine for over one hundred years. And even though it is never easy, we have always been blessed with the satisfaction and emotion this wine gives us.

Dolcetto is a black wine grape variety widely grown in the Piedmont region of northwest Italy. The name means "little sweet one," though it is nearly always a dry wine. Dolcetto wines can be tannic and fruit driven with moderate levels of acidity. They are typically meant to be consumed one to two years after release.

Dolcetto wines are known for black cherry and licorice flavors with some prunes. While relatively high in residual sugars the wines are normally always dry. The tannic nature of the grape contributes to a characteristic bitter finish. The dark purple skin of Dolcetto grapes have high amounts of anthocyanins in them which require only a short maceration time with the skin to produce a dark colored wine. The amount of skin contact affects the resulting tannin levels in the wine with most winemakers preferring to limit maceration time to as short as possible. During fermentation the wine is prone to the wine fault of reduction.

Food pairing

Overall, Dolcetto is considered a light easy drinking red wine that pairs well with pastas and pizza dishes.

From some of the most acidic soils in Italy, with quartz and syenite, the deeply-hued Torraccia del Piantavigna is 100% nebbiolo from the vineyards of Jerbion and Le Lurghe in Gattinara. The wine is garnet-hued with tinges of orange and aromas of violet on the nose. Mineral, with nebbiolo's characteristic aggressive tannins, this has benefitted from a little bottle age.

From the vineyards, conducted by applying the agricultural practices eco-compatible of Reg. EEC 2078/92, the wine cellars, to the premises where the wine rests and is refined, it is measured according to the cadence of a work of wise and secular tradition, in which the modern techniques and the latest scientific instruments are simple, useful to the achievement of the great quality.
The land and the winds fierce fresh of the Alps give wines of this ground of Piedmont, a strong character, a wealth of perfumes and a hardening suitable for long rest in the cellars.

Grignolino is a very distinctive grape variety native to Piedmont. It combines pale, Pinot-like color with mouthfilling grip and strawberry fruit flavor. It is one of the classic matches with salumi, and it also compliments a broad range of rich or flavorful foods. This version is fermented and aged in stainless steel for a direct, straightforward style. Twenty minutes in the refrigerator brings out the fruit.

Pio Cesare’s Il Nebbio has a general Langhe DOC so it comes without the hefty price tag. Deceptively light weight in body but with fantastic food-friendly grip from ultra-fine tannins. Look for the classic tar and roses and imagine it matched with fresh pasta and three cheese sauce, topped with shavings of white truffles from Pio Cesare’s home town of Alba.

Nebbiolo is considered one of the great wine varieties, bigger, darker and more tannic, even bitter, than most types, but consequently long-lived and prized by collectors. Jealously guarded in its native Italian home and most famous appellation of Piedmont, very few nebbiolo cuttings and clones have been exported to other countries.

The name nebbiolo has two probable origins. Ripe nebbiolo grapes have a very prominent "bloom" that gives them a "foggy" or "frosted" look, so the name could come from from "nebbia", Italian for "fog". It is an alternative possibility that the name simply comes from "nobile", Italian for "noble". Nebbiolo also goes by the names Spanna, Picutener and Chiavennasca in various Italian districts.

Cultivated since the 14th Century in Valtellina, an east-west valley in the Lombardy region at the foot of the Alps, north of Lake Como, this is the only region where nebbiolo is grown in Italy outside Piedmont. Although there are dozens of nebbiolo clones and nebbiolo is prominent in and famous for producing wines like Barolo, Barbaresco and Gattinara, the reality is that this variety makes barely 3% of all the wines produced in Piedmont. There are twice as many acres planted with Dolcetto and ten times as many planted with Barbera.

Part of the reason for this, in spite of its reputation, is that nebbiolo is one of the more problematic grapes for both vineyardists and winemakers. It is very sensitive to both soil and geography and can yield wines that vary widely in body, tannin and acidity, as well as aroma and flavor complexity, when grown in only slightly different locales. A very late-season ripener, the vines need the best exposures, especially in cooler climates, in order to reach maturity. It performs much better in calcareous rather than sandy soils. Nebbiolo grape skins are thin, but quite tough and fairly resistant to molds and pests.

Some winemakers feel that nebbiolo is even more difficult to work with than pinot noir. It can be changeable, moody and unpredictable while undergoing typical cellar and aging procedures.

Nonetheless, wherever vintners aspire to producing wine inspired by Barolo, nebbiolo is also grown, including Australia, California, New Zealand, South America and South Africa. Argentina has the largest acreage planted, but no region outside Italy has yet shown much potential for high quality wine production from this grape.

Wines made from nebbiolo are typically dark, tart, tannic and alcoholic. The best smell of cherries, violets and black licorice or truffles and have rich, chewy, deep and long-lasting flavors. Good Nebbiolo can harmonize with the richest, strongest-flavored meats and stews, as well as dry, aged cheeses that may be too strong or distinctive for other wines.