Wine: Piemonte
Results
De Forville Dolcetto
Classic ripe Dolcetto fruit with delicate acidity, bright rasberry fruit and a teeny weeny bit of tannin. This is a great food wine for a great price from Neal Rosenthal. Enough said!
Fuso Verdicchio
This is a mighty friendly wine. A zippy, green apple, tangerine, lime and mineral glass of happiness. The vines are grown on an ancient raised sea bed of clay, iron and mineral salts, and you can taste a hint of the sea on the finish. Winemaking Details: Aged in Tank
De Forville Barbera D’Asti
Classic ripe barbera fruit with loads of cherry notes framed with delicate acidity and a bit of tannins.
Farming Details: Sustainable
Roagna Dolcetto
When Piemonte producers aren’t drinking Barolo, they’re sipping on this. Made from the Dolcetto of the region. Tradition is revered by this fourth generation family run property. Bright cherry fruit, light to medium bodied, gentle acidity and soft tannins. A well made Dolcetto at a great price.
Vignetti Massa Sentieri Barbera
This wine is made from the same fruit as the Monleale, but it's done in steel; it sees no oak. Swirls of Barbera fruit (raspberry, cherry) cranberry acidity gives a delicious and tight knit texture. Winemaking Details: Aged in Botti, Low SO2 Added, Unfiltered, Vegan, Spontaneous Yeast Fermentation, Stainless Steel Tank Fermentation
Luigi Ferrando Erbaluce Di Caluso
A family-run producer going back to the 1900s. Not too far from the crazy, steep, vertigo-inducing vineyards of the Val d'Aosta, the Ferrandos make mountainside vino. This shows great balance of ripe pear and unripe pear and gentle fruit. It is complex and delicate yet quite full bodied. Unique.
Massa Croatina Pertichetta
Dried herbs, black fruit on the nose, with dried cranberry and red fruit on the palate. This is a fascinating wine, with layers and layers of flavor developing over time in your glass. From one of our favorite winemakers, this is a wine that everyone should try at least once! Winemaking Details: Aged for 22 months in large oak barrels.
La Colombera Colli Tortonesi Timorasso
There are only 50 hectares in the world of this indigenous variety, split among a handful of producers in the province of Alessandria which is in the south east of Piedmont. The wine has aromas of honey and spices, with flavors of citrus and a nice, nutty note. The texture is creamy, and the flavors and aromas will continue to evolve in the glass for a very long time. Winemaking Details: Fermented and Aged in Tank
Vignetti Massa Monleale Barbera
Monleale is the name of the town where Massa is located; there's the high, alto, and low parts of town; Massa is in Monleale Alto. All the classic Barbera cherry and raspberry fruit but the grape's high acidity is honed into a tight knitted complexity. One of the few Barbara's that age and become more complex. Winemaking Details: Aged in Botti, Low SO2 Added, Unfiltered, Vegan, Spontaneous Yeast Fermentation
Massa Derthon'a Timorasso
It’s hard not to get worked up about Walter Massa’s wines: he had a vision for a variety nobody wanted, worked in obscurity for years, rescued the grape, and doesn't talk about himself but about the territory of Colli Tortonesi. When you get lost going there, start asking people 100 km out and they know and love him, from the gas station guy to the producer next to him. A prophet, a farmer, a philosopher and someone that you’d want to share a glass of wine with at your table.