Italian Wine - Piemonte Flashcards
1
Q
Italian Wine Categories
A
Wine without Geographical Indication; PGI Wines; PDO Wines.
2
Q
Wine without Geographical Indication
A
Vino; Vini Varietali.
3
Q
Vino
A
Vintage may appear on the label. These wines may be red; white; or rosado; and they may be spumante or frizzante.
4
Q
Vini Varietali
A
The following varieties may appear on the label for still wines: Cabernet Sauvignon; Cabernet Franc (the two may be blended and called “Cabernet”); Syrah; Merlot; Chardonnay; and Sauvignon.
5
Q
PGI Wines
A
Indicazione Geografica Protetta (IGP); Traditional Term was Indicazione Geografica Tipica (IGT).
6
Q
PDO Wines
A
Denominazione di Origine Controllata (DOC) and Denominazione di Origine Controllata e Garantita (DOCG).
7
Q
When was DOC system introduced
A
The Denominazione di Origine Controllata (DOC) system was introduced in 1963 as a means of formalizing and protecting Italian wine appellations.
8
Q
When was granted first DOCG
A
- Brunello di Montalcino; Barolo and Vino Nobile di Montepulciano were upgraded from DOC to DOCG.
9
Q
When was Goria’s Law introduced
A
In 1992. It represented an attempt at reform. This law established the category of Indicazione Geografica Tipica (IGT); a more relaxed regulation; offering winemakers wider freedoms. The first IGTs appeared in 1994. IGT wines are often varietally labeled; and IGT wines range from basic quality to some of Italy’s most sought after bottles.
10
Q
Piedmont (Piemonte)
A
Cradled on three sides by the Apennines and the Alps. The Po River cuts through the heart of the region as it flows eastward from its headwaters in the Western Alps; creating a fertile alluvial plain well suited for standard agriculture but too rich for viticulture. Thus; most of Piedmont’s grape growing occurs in the foothills south of the Po Valley; in the provinces of Asti; Alessandria; and Cuneo.
11
Q
Savoia family
A
The former aristocracy which ruled Piemonte region; the Savoia family; went on to rule the Kingdom of Italy from 1861 until Italy became a Republic in 1946 with the end of World War II.
12
Q
Piemonte Most Important Hills
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Monferrato and Langhe hills
13
Q
Piemonte Climate
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Piedmont experiences a continental climate and the Alps provide a “rain shadow” effect; although autumn hail can be a worry in the Langhe hills.
14
Q
Piemonte Soil
A
Thinner; calcareous marl and sandstone soils with varying percentages of clay and sand; coupled with the sub mountainous landscape; create a number of distinct mesoclimates throughout the region.
15
Q
Sorì
A
In the Langhe and Monferrato hills; many of the prized southern exposures; known as sorì in the Piedmontese dialect; are home to the region’s most noble and ageworthy red grape: the native Nebbiolo.
16
Q
Piemonte Major Red Varieties
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The late ripening Nebbiolo; Dolcetto and Barbera form the trio of major Piedmontese red grapes.
17
Q
Other Piemonte Red Varieties
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Other lesser indigenous red grapes of Piedmont include Brachetto; Grignolino; Ruchè; Croatina; Vespolina; and Freisa.
18
Q
Nebbiolo
A
The thin skinned Nebbiolo; purportedly named for the morning fog (la nebbia) that prolongs the grape’s ripening process in the fall; produces wines of high acid; alcohol and extreme tannin; yet the best examples offer haunting aromatic complexity and great longevity.
19
Q
Dolcetto
A
Dolcetto; the “little sweet one;” is the earliest to ripen and provides tannic; fruity wines that are lower in acid and are generally designed for youthful consumption.
20
Q
Barbera
A
Barbera; Piedmont’s most planted red grape; demonstrates high acidity but low tannin and is now subject to a range of stylistic interpretations.
21
Q
Piemonte most planted white grape
A
Moscato Bianco (Muscat à Petits Grains) is Piedmont’s most planted white grape and is generally funneled into the production of the sparkling wines of Asti.
22
Q
Piemonte other white grapes
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Cortese; Arneis; Erbaluce and Favorita (Vermentino) are also grown in the region; in diminishing order of importance.
23
Q
Piemonte International varieties
A
Cabernet Sauvignon; Chardonnay; Merlot; Syrah; Sauvignon Blanc; etc.; have been growing in significance since the 1980s; although usage of such non traditional grapes is currently limited to the less specific DOCs.
24
Q
Piemonte Appellations
A
Piedmont is home to more DOC zones than any other region in Italy; at the close of 2010; Piedmont could claim 16 DOCGs and over forty DOCs; and almost half of the region’s vinous production is of at least DOC quality.
25
DOCG/Ps of Piemonte
Alta Langa DOCG; Asti DOCG; Barbaresco DOCG; Barbera d'Asti DOCG; Barbera del Monferrato Superiore DOCG; Barolo DOCG; Brachetto d'Acqui DOCG; Dolcetto di Diano d' Alba/Diano d' Alba DOCG; Dogliani DOCG; Dolcetto di Ovada Superiore (Ovada) DOCG; Erbaluce di Caluso/Caluso DOCG; Gattinara DOCG; Gavi (Cortese di Gavi) DOCG; Ghemme DOCG; Nizza DOCG; Roero DOCG; Ruchè di Castagnole Monferrato DOCG.
26
Alta Langa DOCG
Serious traditional method sparkling wines made in the style of Champagne or Franciacorta. These wines can be brut or extra brut in style and commonly are.
27
Alta Langa DOCG Denominazione
Alta Langa Spumante; Alta Langa Spumante Riserva; Alta Langa Spumante Rosato; Alta Langa Spumante Rosato Riserva.
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Alta Langa DOCG Grape Varieties
Min. 90% combined Pinot Noir and/or Chardonnay; Max. 10% other non aromatic varieties suitable for cultivation in Piemonte.
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Alta Langa DOCG Aging Requirements
Spumante: Total production process must not be less than 30 months; Spumante Riserva: Total production process must not be less than 36 months; All Alta Langa wines must be vintage dated.
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Alta Langa DOCG Requirements
Minimum Planting Density: 4;000 vines per hectare; Maximum Yields: 11 tons/ha; 71.5 hl/ha; Minimum Alcohol: 11.5%. DOCG Established: 2011.
31
Asti/Moscato d`Asti DOCG
Nearly 650.000 hl (or more) is produced each year; making Asti the largest producer of DOCG wine in Italy. Asti shed the pejorative “Asti Spumante” label with its move from DOC to DOCG; but the wines are always fully sparkling (spumante). Both wines are sweet; but the hedonistic fragrance of the Moscato grape is preserved more effectively in Moscato d’Asti.
32
Moscato d’Asti
It is a rarer and more artisanal product crafted from riper Moscato Bianco grapes. Although the maximum allowed pressure for the wine was raised from 1.7 to 2 atmospheres in 2011; Moscato d’Asti is still only slightly sparkling (frizzante) rather than spumante; and the wine remains delicate; with an alcohol level between 4.5% and 6.5%.
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Asti DOCG Provinces
Asti (principally); Cuneo; Alessandria.
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Asti DOCG Denominazione
Asti/Asti Spumante; Asti/Asti Spumante "Metodo Classico"; Moscato d'Asti; Moscato d'Asti "Vendemmia Tardiva".
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Asti DOCG Subzones
Canelli; Strevi; Santa Vittoria d'Alba.
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Asti DOCG Grape Varieties
100% Moscato Bianco.
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Asti DOCG Minimum/Maximum Alcohol
Asti: 11.5% minimum (6% to 9.5% acquired); Asti "Metodo Classico": 12% (6% to 8% acquired); Moscato d'Asti: 11% (4.5% to 6.5% acquired); Moscato d'Asti "Vendemmia Tardiva": 14% (11% acquired).
38
Asti DOCG Method and Pressure
Asti "Metodo Classico" must undergo secondary fermentation in the bottle; Asti undergoes secondary fermentation in autoclaves (Charmat/Martinotti Method); Moscato d'Asti: maximum 2 bars (not subject to a secondary fermentation).
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Asti DOCG Aging Requirements
Asti "Metodo Classico": Min. 9 months on the lees; The process of secondary fermentation for Asti may not last less than a month; Moscato d'Asti "Vendemmia Tardiva" must be aged for at least one year from the date of harvest.
40
Asti DOCG Additional Requirements
Chaptalization is forbidden for Moscato d'Asti "Vendemmia Tardiva"; Minimum Planting Density: 4.000 vines per hectare; Maximum Yields: Asti and Moscato d'Asti: 10 tons/ha; 75 hl/ha; Asti "Metodo Classico": 8 tons/ha; Moscato d'Asti "Vendemmia Tardiva": 6 tons/ha. DOCG Established: 1993.
41
Barbaresco DOCG Communes of Production
Barbaresco; Neive; Treiso (a frazione of Barbaresco); San Rocco Senodelvio (part of Alba).
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Barbaresco DOCG Denominazione (Rosso)
Barbaresco; Barbaresco Riserva; Barbaresco with "menzioni geografiche aggiuntive" (These are "geographical designations" or Barbaresco's subzones; or crus defined for collective use in 2007 under DOCG regulations.); Barbaresco with "menzioni geografiche aggiuntive" and "Vigna" ("Vigna" refers to a single vineyard wine: 100% of grapes must come from a named vineyard used in conjunction with a geographic designation.)
43
Barbaresco DOCG Varieties
100% Nebbiolo (Michet; Rosé and Lampià clones are no longer explicitly required).
44
Barbaresco DOCG Aging Requirements: Barbaresco
Minimum 26 months from November 1 of the harvest year (minimum 9 months in wood); may be released after January 1 of the third year following the harvest; Barbaresco Riserva: Minimum 50 months from November 1 of the harvest year (minimum 9 months in wood); may be released after January 1 of the fifth year following the harvest.
45
Barbaresco DOCG Principal Soils
Tortonian calcerous marl. The vines are generally grown on limestone rich marl soils. similar to the Tortonium soils of the Barolo and La Morra areas in Barolo; at 650 to 1300ft (200 to 400m) above sea level on very steep; 'pre alpine' hills. They are situated on south facing slopes for best exposure.
46
Barbaresco DOCG Additional Requirements
Minimum Alcohol: 12.5%; Minimum Planting Density: 3.500 vines per hectare; Maximum Yields 8 tons/ha; 56 hl/ha; 7.2 tons/ha for "Vigna" wines (vineyard must be at least 7 years of age; or maximum yields decrease); DOCG Established: 1980 (DOC in 1966).
47
The Best Barbaresco producers
Modernist Angelo Gaja; whose Nebbiolo based wines are often no longer released as Barbaresco DOCG but rather as the regional Langhe DOC. The less iconic but equally talented Bruno Giacosa espouses the traditionalist approach in Barbaresco; and the local co operative; Produttori del Barbaresco; offers great value and exemplifies the terroir of the region.
48
Barbaresco Commune The Best Menzioni Geografiche Aggiuntive (Geographic Designations)
Ovello; Montefico; Montestefano; Cole; Secondine; Pajè; Rabaja_Bas; Ronchi; Faset; Pora; Martinenga; Roncagliette; Rio Sordo;
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Neive Commune The Best Menzioni Geografiche Aggiuntive (Geographic Designations)
Albesani; Gallina; Basarin; Serraboella;
50
Treiso Commune The Best Menzioni Geografiche Aggiuntive (Geographic Designations)
Pajorè; Valeirano; Giacosa; Bricco di Treiso; Nervo; Meruzzano.
51
Ovello
This is the largest cru in all of Barbaresco with 78 ha; and is occupied by many producers. It contains the historic sites of Canova; Casot; and Loreto. Major Producers include: Produttori del Barbaresco; Cascina Morassino; Valfieri.
52
Montefico
This is a well situated; optimal site with southern exposures that are favorable to Nebbiolo. Major Producers include: Produttori del Barbaresco; Carlo Giacosa.
53
Montestefano
Montestefano is a highly regarded; classic site which is similar to Montefico in its southern exposure and optimal altitude. Major Producers include: Produttori del Barbaresco; Serafino Rivella; La Ca’Nova.
54
Cole
This is the natural extension of the Montestefano cru. It has a great reputation and is a monopole vineyard of Moccagatta.
55
Secondine
This site has an excellent reputation and is also home to Gaja’s San Lorenzo vineyard.
56
Rabaja_Bas
This is the smallest cru in all of Barbaresco.
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Roncagliette
This 22 ha cru contains the highly regarded vineyards Sori Tildin and Costa Russi; both of which are owned by Gaja.
58
Rio Sordo
This 25 ha cru has a historically established reputation and has been highly regarded for over 100 years. Major Producers include: Produttori del Barbaresco; Musso; Pier; Cascina delle Rose; Ca’ Rome.
59
Albesani
This 40 ha cru contains the well known and highly regarded subzone Santo Stefano. Major Producers include: Bruno Giacosa; Castello di Neive.
60
Giacosa
Gaja owns many of the vineyards in this site; which he devotes to plantings of Chardonnay.
61
Barbera d'Asti DOCG Province
Asti (principally) and Alessandria.
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Barbera d'Asti DOCG Subzones
Tinella; Colli Astiani (Astiano).
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Barbera d'Asti DOCG Denominazione (Rosso)
Barbera d'Asti; Barbera d'Asti Superiore; Barbera d'Asti Superiore con indicazione della sottozona (with indication of subzone)
64
Barbera d'Asti DOCG Varieties
Barbera d'Asti: 85 up to 100% Barbera; combined maximum 15% of Freisa; Grignolino and Dolcetto; Barbera d'Asti Superiore Colli Astiani: 90 up to 100% Barbera; combined maximum 10% Freisa; Grignolino; Dolcetto.
65
Barbera d'Asti DOCG Minimum Alcohol
Barbera d'Asti: 12%; Barbera d'Asti Superiore: 12.5%; Barbera d'Asti Superiore con indicazione della sottozona: 13%.
66
Barbera d'Asti DOCG Aging Requirements
Barbera d'Asti: 4 months from November 1 of the harvest year; Barbera d'Asti Superiore: 14 months from November 1 of the harvest year; including at least 6 months in oak; Barbera d'Asti Superiore Tinella: 24 months from October 1 of the harvest year; including at least 6 months in wood and 6 months in bottle; Barbera d'Asti Superiore Colli Astiani: 24 months from October 1 of the harvest year; including at least 6 months in wood and 6 months in bottle.
67
Barbera d'Asti DOCG Minimum Planting Density
3.500 vines per hectare.
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Barbera d'Asti DOCG Maximum Yields
Barbera d'Asti and Barbera d'Asti Superiore: 9 tons/ha; Barbera d'Asti "Vigna": 8 tons/ha (if the vineyard is less than 7 years old; yields decrease); Barbera d'Asti Superiore con indicazione della sottozona: 7 tons/ha; 49 hl/ha.
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Barbera d'Asti DOCG Principal Soils
clay; silt; sand and limestone.
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Barbera d'Asti DOCG Established
2008
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Barbera del Monferrato Superiore DOCG Province
Asti and Alessandria.
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Barbera del Monferrato Superiore DOCG Communes of Production
over 200 communes.
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Barbera del Monferrato Superiore DOCG Denominazione (Rosso)
Barbera del Monferrato Superiore; Barbera del Monferrato Superiore "Vigna";
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Barbera del Monferrato Superiore DOCG Varieties
minimum 85% Barbera; combined maximum 15% of Freisa; Grignolino; Dolcetto.
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Barbera del Monferrato Superiore DOCG Aging Requirements
minimum 14 months from November 1 of the harvest year; including at least 6 months in oak.
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Barbera del Monferrato Superiore DOCG Maximum Yields
Barbera del Monferrato Superiore: 9 tons/ha; Barbera del Monferrato Superiore "Vigna": 8 tons/ha (if the vineyard is less than 7 years old; yields decrease.
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Barbera del Monferrato Superiore DOCG Additional Requirements
Minimum Alcohol: 13%; Minimum Planting Density: 3.500 vines per hectare; DOCG Established: 2008.
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Barolo DOCG Province
Cuneo
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Barolo DOCG Communes of Production
Entirely included in DOCG: Barolo; Castiglione Falletto; Serralunga d'Alba ; Partially included in DOCG: Monforte d'Alba; La Morra; Diano d'Alba; Novello; Verduno; Grinzane Cavour; Cherasco; Roddi.
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Barolo DOCG most important communes
Almost 90% of the DOCG zone is contained within the five core townships of Barolo; Castiglione Falletto; Serralunga d'Alba; Monforte d'Alba; and La Morra.
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Barolo DOCG Denominazione (Rosso)
Barolo; Barolo Riserva; Barolo with "menzioni geografiche aggiuntive" (These are "geographical designations;" or crus; legally defined for collective use in 2010 under DOCG regulations.); Barolo with "menzioni geografiche aggiuntive" and "Vigna" ("Vigna" refers to a single vineyard wine: 100% of grapes must come from a named vineyard used in conjunction with a geographic designation.) and Barolo Chinato (aromatized).
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Barolo DOCG Oher Requirements
Varieties: Nebbiolo; Minimum Alcohol: 13%; Minimum Planting Density: 3.500 vines per hectare; Elevation: 170 to 540 meters; DOCG Established: 1980 (DOC in 1966).
83
Barolo DOCG Aging Requirements
Barolo: 38 months from November 1 of the harvest year; including 18 months in wood.; Barolo Riserva: 62 months from November 1 of the harvest year; including 18 months in wood.
84
Barolo DOCG Maximum Yields
8 tons/ha; 56 hl/ha; 7.2 tons/ha for "Vigna" wines (the vineyard must be at least seven years old; or maximum yields decrease); 54 hl/ha.
85
Barolo DOCG River
Barolo and Barbaresco are located along the Tanaro River in the Cuneo Province.
86
Barolo DOCG Soil
Tortonian soils; which contain a higher proportion of calcareous marl; characterize the vineyards of La Morra and Barolo and provide a softer style of wine. Serravallian (Helvetian) sandstone soils are more common in Monforte d’Alba and Serralunga d’Alba and supply more structure in the wine.
87
Barolo DOCG "traditionalists” producers
Giacomo Conterno; Bartolo Mascarello; Giuseppe Rinaldi.
88
Barolo DOCG “modernists” producers
Embraced barriques; shorter macerations; and a rounder style of wine: Paolo Scavino; Luciano Sandrone; Elio Altare.
89
Barolo Chinato
It is a curiosity; a DOCG aromatized wine that is flavored with quinine. Once ridiculed by the wine press; Barolo Chinato has been resurgent particularly amongst sommeliers. Cappellano is the standard bearer.
90
La Morra Commune The Best Menzioni Geografiche Aggiuntive (Geographic Designations)
Serradenari; Capalot; Arborina; Rocche dell’Annunziata; Brunate; Bricco Rocca; La Serra; Fossati.
91
Serradenari
This is the highest cru in La Morra; it supplied grapes for Bruno Giacosa’s Barolo Croera (only produced in 2004).
92
Capalot
Contains a well regarded subzone known as La Pria.
93
Rocche dell’Annunziata
This highly regarded cru; with numerous important estates; has southeast and south facing exposures. Major producers include Renato Ratti; F. Revello; Paolo Scavino; Gagliasso; Costamagna.
94
Fossati
This cru is shared between Barolo and La Morra and is primarily eastern facing.
95
Brunate
Shared between Barolo and La Morra; though the majority falls in the latter. Albeit small in size; it has a highly regarded reputation with southern exposures and excellent soils.
96
Barolo Commune The Best Menzioni Geografiche Aggiuntive (Geographic Designations)
Cerequio; Sarmassa; Castellero; Vignane; Zuncai; Bricco delle Viole; Cannubi;
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Cerequio
Despite its small size; Cerequio has a huge reputation for high quality; and is famed for its soil; altitude and excellent exposures.
98
Cannubi
This is the most prestigious cru in Barolo. It covers a hill; and the vineyards face in all directions. Major producers include Michele Chiarlo; Damilano; Paolo Scavino; Marchesi di Barolo; Ceretto; E. Pira; Luigi Einaudi.
99
Monforte d'Alba Commune The Best Menzioni Geografiche Aggiuntive (Geographic Designations)
Bussia; Perno; Castelletto; Ginestra;
100
Bussia
Shared between Monforte d'Alba and Barolo communes. Bussia contains the vineyards “Sottana;” “Rocche;” “Sporana;” “Dardi;” “Pianpolvere;” “Visette;” “Arnulfo;” and “Munie”; “Rocche" is a natural extension of the Rocche de Castiglione Falletto and once the source of Parruso’s “Barolo Rocche.” Major producers include Prunotto; Parusso; Silvano Bolmida; Monti; Conterno Fantino; Aldo Conterno.
101
Ginestra
Ginestra has a famous (if recent) reputation; gained through the success of Elio Grasso’s Gavarini Vigna Chiniera and Casa Maté; as well as Domenico Clerico’s Ciabot Mentin and Pajana.
102
Castiglione Falletto Commune The Best Menzioni Geografiche Aggiuntive (Geographic Designations)
Montanello; Bricco Boschis; Monprivato; Fiasco; Brunella; Pugnane; Villero; Bricco Rocche; Rocche di Castiglione;
103
Montanello
Historically vineyards were cultivated by the Monchiero family; whose success lent a good reputation to the cru. Major producer is Tenuta Montanello.
104
Bricco Boschis
Other than a few small plots; all the land is owned by the Cavallotto family; who are largely responsible for the prestige of the cru. Major producer is Cavallotto Bricco Boschis.
105
Rocche di Castiglione
Le Rocche is a geological formation with a thin strip of vines; excellent reputation; coveted vineyards have been source of controversy over its boundaries. Major producers include Brovia; Vietti; Terre del Barolo.
106
Serralunga d'Alba Commune The Best Menzioni Geografiche Aggiuntive (Geographic Designations)
Fontanafredda; Costabella; San Rocco; Baudana; Cerretta; Prapò; Gabutti; Brea; Le Turne; Marenca; Rivette; Vignarionda; Cerrati; Ornato; Falletto; Francia;
107
Fontanafredda
Fontanafredda contains the vineyards Gattinera and La Rosa. Major producer is Fontanafredda Barolo Vigna la Rosa.
108
San Rocco
This vineyard has a notable reputation based on Azelia's (producer) wines.
109
Brea
Brea was originally cited as one of the better vineyards in Serralunga; though its recent fame is attributed to Brovia's high quality production. Major producer is Brovia Barolo Ca'Mia.
110
Rivette
Most of this vineyard is owned by Gaja; who uses the land for cultivation of white grapes.
111
Ornato
This highly regarded site; with steep slopes and full southern exposures; contains only Nebbiolo. Major producer is Pio Cesare.
112
Falletto
This cru is noted for its higher altitude vineyards; exceeding 400 meters; and is the source of the producer's Le Rocche del Falletto Riserva. Major producer is Bruno Giacosa (monopole).
113
Francia
Conterno has owned this west facing site since 1974; and produces Barolo Cascina Francia; Barolo Riserva Monfortino; and Barbera from the site. Major producer is Giacomo Conterno (monopole).
114
Brachetto d'Acqui (Acqui) DOCG
The sparkling reds of Brachetto d’Acqui DOCG retain local rustic charm. The wines are usually sweet and suitable as a dessert accompaniment. Both dry and still versions of Brachetto exist; although they are increasingly rare.
115
Brachetto d'Acqui (Acqui) DOCG Province
Alessandria and Asti.
116
Brachetto d'Acqui (Acqui) DOCG Denominazione
Rosso (maximum pressure 2 bars); Rosso Spumante (Traditional or Charmat Method); Rosso Passito;
117
Brachetto d'Acqui (Acqui) DOCG Varieties
Min. 97% Brachetto; Max. 3% other varieties suitable for cultivation in Piedmont.
118
Brachetto d'Acqui (Acqui) DOCG Minimum Alcohol
Rosso: 11.5% (5% actual); Spumante: 12% (6% actual); Passito: 16% (11% actual).
119
Brachetto d'Acqui (Acqui) DOCG Minimum Planting Density
4.000 vines per hectare.
120
Brachetto d'Acqui (Acqui) DOCG Maximum Yields
8 tons/ha (56 h/ha for Rosso and Spumante; 36 hl/ha for Passito).
121
Brachetto d'Acqui (Acqui) DOCG Established
1996
122
Brachetto d'Acqui (Acqui) DOCG Aging Requirements
Passito: May not be released before October 1 of the year following the harvest; Minimum Residual Sugar: 50 g/l (Passito only). The passito is neither frizzante nor sparkling.
123
Brachetto d'Acqui's Wine
Unique aroma and flavor stems from its natural sweetness; intense aromatics and low alcohol (around 5.5% alcohol by volume). It is produced by macerating the must with the grape skins for approximately two days; during which time the characteristic ruby pigment leaches out; along with a certain amount of tannin.
124
Brachetto d'Acqui's taste profile
This usually semi sparkling frizzante red is characterized by its perfumed bouquet reminiscent of rose petals; strawberries and raspberries; and has a soft mousse (delicate foam) and mouthfeel. It is an excellent aperitif and provides an ideal match for fruit tarts.
125
Dolcetto di Diano d' Alba/Diano d' Alba DOCG Province
Cuneo. DOCG Established: 2009.
126
Dolcetto di Diano d' Alba/Diano d' Alba DOCG Communes of Production
Diano d' Alba
127
Dolcetto di Diano d' Alba/Diano d' Alba DOCG Denominazione (Rosso)
Dolcetto di Diano d' Alba; Dolcetto di Diano d' Alba "Vigna"; Dolcetto di Diano d' Alba Superiore; Dolcetto di Diano d' Alba Superiore "Vigna";
128
Dolcetto di Diano d' Alba/Diano d' Alba DOCG Varieties
100% Dolcetto
129
Dolcetto di Diano d' Alba/Diano d' Alba DOCG Minimum Alcohol
Dolcetto di Diano d' Alba 11.5%; Dolcetto di Diano d' Alba "Vigna" 11.5%; Dolcetto di Diano d' Alba Superiore 12%; Dolcetto di Diano d' Alba Superiore "Vigna" 12.5%.
130
Dolcetto di Diano d' Alba/Diano d' Alba DOCG Aging Requirements
Normale: release January 1st of the year following harvest ; Superiore: release September 1st of the year following harvest.
131
Dolcetto di Diano d' Alba/Diano d' Alba DOCG Minimum Planting Density
3.500 vines per hectare. Vines must be planted on hills not to exceed 550 meters; without a northern orientation.
132
Dolcetto di Diano d' Alba/Diano d' Alba DOCG Maximum Yields
Normale 8 tons/ha & 56 hl/ha; Superiore: 8 tons/ha & 56 hl/ha; "Vigna": 7.2 tons/ha.
133
Dolcetto di Diano d' Alba/Diano d' Alba DOCG Principal Soils
calcareous clay and limestone.
134
Sorì del Diano d'Alba DOCG
Like Barolo and Barbaresco; Diano d'Alba DOCG wines may include menzioni geografiche aggiuntive on the label; 77 sorì are classified as superior exposures.
135
Dogliani DOCG Province
Cuneo. DOCG Established: 2005 (as Dolcetto di Dogliani Superiore); 2010 (as Dogliani). Dogliani’s fame rests; in part; on the wines of Luigi Einaudi; who was elected as the second President of the Italian Republic in 1948.
136
Dogliani DOCG Communes of Production
Around 20 of them.
137
Dogliani DOCG Denominazione (Rosso)
Dogliani; and Dogliani Superiore.
138
Dogliani DOCG Varieties
100% Dolcetto
139
Dogliani DOCG Minimum Alcohol
Dogliani: 12%; Dogliani Superiore: 13%;
140
Dogliani DOCG Aging Requirements
12 months from October 15 of the harvest year (not released until November 1 of the year following harvest).
141
Dogliani DOCG Minimum Planting Density
4.000 vines per hectare.
142
Dogliani DOCG Maximum Yields
Dogliani: 8 tons/ha; 56 hl/ha; Dogliani Superiore: 7 tons/ha; 47.6 hl/ha; Dogliani with mention of "Vigna": 7.2 tons/ha (vineyard must be at least 7 years of age; or maximum yields decrease); Dogliani Superiore with mention of "Vigna": 6.3 tons/ha.
143
Dogliani DOCG Principal Soils
calcareous or siliceous clay.
144
Dolcetto di Ovada Superiore (Ovada) DOCG Province
Alessandria. DOCG Established: 2008.
145
Dolcetto di Ovada Superiore (Ovada) DOCG Denominazione (Rosso)
Dolcetto di Ovada Superiore; Dolcetto di Ovada Superiore Riserva; Dolcetto di Ovada Superiore "Vigna". Ovada wines must be superiore to qualify for DOCG status.
146
Dolcetto di Ovada Superiore (Ovada) DOCG Varieties
100% Dolcetto.
147
Dolcetto di Ovada Superiore (Ovada) DOCG Minimum Alcohol
Dolcetto di Ovada Superiore: 12.5%; Dolcetto di Ovada Superiore "Vigna": 13%.
148
Dolcetto di Ovada Superiore (Ovada) DOCG Aging Requirements
Dolcetto di Ovada Superiore: 12 months from November 1 of the harvest year; Dolcetto di Ovada Superiore "Vigna": 20 months from November 1 of the harvest year; Dolcetto di Ovada Superiore Riserva: minimum 24 months.
149
Dolcetto di Ovada Superiore (Ovada) DOCG Minimum Planting Density
4;000 vines per hectare.
150
Dolcetto di Ovada Superiore (Ovada) DOCG Principal Soils
clay; tufa; limestone.
151
Dolcetto di Ovada Superiore (Ovada) DOCG Maximum Yields
Dolcetto di Ovada Superiore: 7 tons/ha; 49 hl/ha; Dolcetto di Ovada Superiore "Vigna": 6 tons/ha; 42 hl/ha (if the vineyard is less than 7 years old; yields decrease).
152
Dolcetto di Ovada Superiore (Ovada) DOCG Wine
Characterized by its bright ruby red color; exuberant perfume of red berries and medium body; as well as moderate tannins and acidity with a smooth aftertaste and slightly bitter almond finish. It is generally considered an excellent partner to hearty pasta dishes; in particular the local pasta dish of taglierini (long fresh pasta) with a mushroom or truffle sauce; and light stews.
153
Uva di Ovada
Traditionall name for Dolcetto.
154
Uva Rustia
From uva arrostita; or roasted grape; poetic name for Erbaluce.
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Erbaluce di Caluso/Caluso DOCG
The white wines; produced from the high acid; herbal scented Erbaluce grape; may be still; spumante; or passito in style; with the latter type generally provoking the most praise. DOCG Established: 2010.
156
Erbaluce di Caluso/Caluso DOCG Provinces
Torino; Vercelli; Biella.
157
Erbaluce di Caluso/Caluso DOCG Denominazione
Bianco; Spumante (Traditional Method); Passito; Passito Riserva.
158
Erbaluce di Caluso/Caluso DOCG Varieties
100% Erbaluce.
159
Erbaluce di Caluso/Caluso DOCG Minimum Alcohol
Bianco: 11%; Spumante: 11.5%; Passito: 17% (natural total alc. after drying). Minimum Residual Sugar (Passito only): 70 g/l.
160
Erbaluce di Caluso/Caluso DOCG Aging Requirements
Spumante: Minimum 15 months on the lees; Passito: 36 months from November 1 of the harvest year; Riserva: 48 months from November 1 of the harvest year;
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Erbaluce di Caluso/Caluso DOCG Maximum Yields
11 tons/ha.
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Erbaluce di Caluso/Caluso DOCG Vineyard Elevation
200 to 500 meters.
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Erbaluce di Caluso/Caluso DOCG Communes
The wines from this area are produced in 33 communes in the province of Turin; with Caluso as its center.
164
Gattinara DOCG Province: Vercelli. DOCG Established
1990
165
Gattinara DOCG Communes of Production
Gattinara.
166
Gattinara DOCG Denominazione (Rosso)
Gattinara; Gattinara Riserva.
167
Gattinara DOCG Varieties
minimum 90% Spanna (local name for Nebbiolo); maximum 10% in total of Bonarda di Gattinara and Vespolina (Vespolina cannot exceed 4%).
168
Gattinara DOCG Minimum Alcohol
Gattinara: 12.5%; Gattinara Riserva: 13%.
169
Gattinara DOCG Aging Requirements
Gattinara: minimum 35 months; including 24 months in wood; from November 1 of the harvest year; Gattinara Riserva: 47 months; including 36 months in wood; from November 1 of the harvest year.
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Gattinara DOCG Other Requirements
Minimum Planting Density: 3.000 vines per hectare; Maximum Yields: 7.5 tons/ha; Vineyard Elevation: 250 to 550 meters.
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Gavi (Cortese di Gavi) DOCG Province
Alessandria. DOCG Established: 1998. First still white wine in Piedmont to be promoted to the DOCG level. Although the wines are generally still (tranquillo); spumante or frizzante versions are sometimes encountered.
172
Gavi (Cortese di Gavi) DOCG Communes of Production
Gavi; Novi Ligure; Serravalle Scrivia; Bosio; Tassarolo; Francavilla Bisio; San Cristoforo; Pasturana; Parodi; Carrosio; Capriata d'Orba.
173
Gavi (Cortese di Gavi) DOCG Denominazione (Bianco)
Gavi/Cortese di Gavi (Tranquillo); Gavi/Cortese di Gavi Riserva; Gavi/Cortese di Gavi Frizzante; Gavi/Cortese di Gavi Spumante; Gavi/Cortese di Gavi Spumante Metodo Classico Riserva.
174
Gavi (Cortese di Gavi) DOCG Varieties
100% Cortese.
175
Gavi (Cortese di Gavi) DOCG Minimum Alcohol
Gavi: 10.5% ; Gavi Riserva: 11%.
176
Gavi (Cortese di Gavi) DOCG Aging Requirements
Tranquillo wines may display only "slight traces" of wood flavors; Spumante Metodo Classico must be aged for a min. 2 years (including at least 18 months on the lees) from October 15 of the year of harvest.
177
Gavi (Cortese di Gavi) DOCG Maximum Yields
Gavi: 9.5 tons/ha; Gavi Riserva: 6.5 tons/ha;
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Gavi (Cortese di Gavi) DOCG Principal Soils
Limestone rich clays.
179
Gavi (Cortese di Gavi) DOCG Minimum Planting Density
3.300 vines per hectare.
180
Gavi (Cortese di Gavi) DOCG Wine
It is noted for its bone dry character and crisp; flinty and fresh acidity; coming from the mineral rich soils of the area. The bouquet is particularly floral; offering delicate aromas reminiscent of white flowers; lemons; green apples and honeydew. It is a well balanced wine; distinctly fruit driven with underlying hints of almonds on the finish. It may not display great potential alcohol but it is certainly an age worthy wine.
181
Gavi di Gavi
Those wines that state Gavi di Gavi on their label can do so only if their fruit comes from vineyards in the township of Gavi.
182
Ghemme DOCG Province
Novara. DOCG Established: 1997.
183
Ghemme DOCG Communes of Production
Ghemme and Romagnano Sesia.
184
Ghemme DOCG Denominazione (Rosso)
Ghemme; Ghemme Riserva.
185
Ghemme DOCG Varieties
minimum 85% Spanna; combined maximum 15% Vespolina and Uva Rara (Bonarda Novarese).
186
Ghemme DOCG Minimum Alcohol
Ghemme: 12%; Ghemme Riserva: 12.5%.
187
Ghemme DOCG Aging Requirements
Ghemme: minimum 34 months; including a minimum 18 months in wood and 6 months in bottle from November 1 of the harvest yea; Ghemme Riserva: minimum 46 months; including a minimum 24 months in wood and 6 months in bottle from November 1 of the harvest year.
188
Ghemme DOCG Minimum Planting Density
2.900 vines per hectare.
189
Ghemme DOCG Maximum Yields
8 tons/ha; 3 kg grapes/individual vine.
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Gattinara DOCG and Ghemme DOCG
These appellations straddle the Sesia River and offer Nebbiolo based reds exclusively. Vespolina and Bonarda grapes are often blended with Nebbiolo; here known as Spanna; to produce the wines; which are typically lighter and even more focused on acidity than their southern counterparts. Uva Rara; or Bonarda Novarese; is used for blending in Ghemme; whereas another clone; Bonarda di Gattinara; is used in Gattinara. Neither grape is related to the Bonarda of Argentina.
191
Nizza DOCG Province
Asti. DOCG Established: 2014 (Nizza was formerly a subzone of the Barbera d'Asti DOCG.)
192
Nizza DOCG Communes of Production
Around 17 communes.
193
Nizza DOCG Denominazione
Rosso; Rosso Riserva; Rosso/Rosso Riserva with indication of "Vigna" (Single Vineyard wine).
194
Nizza DOCG Varieties
100% Barbera.
195
Nizza DOCG Minimum Alcohol: Rosso
13%; Rosso with indication of "Vigna": 13.5%;
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Nizza DOCG Aging Requirements
Rosso: Minimum 18 months; including at least 6 months in oak; from January 1 of the year after harvest.; Rosso with indication of "Vigna": Minimum 18 months; including at least 6 months in oak; from January 1 of the year after harvest.; Rosso Riserva: Minimum 30 months; including at least 12 months in oak; from January 1 of the year after harvest.; Rosso Riserva with indication of "Vigna": Minimum 30 months; including at least 12 months in oak; from January 1 of the year after harvest.
197
Nizza DOCG Other Requirements
Harvest Method: Manual harvesting is required. Minimum Planting Density: 4.000 vines per hectare; Maximum Yields: 7 tons/ha; 49 hl/ha.
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Roero DOCG
Lies on the northwestern bank of the Tanaro River; opposite Barolo and Barbaresco. The sandy soils of Roero; north of the commune of Alba; provide a lighter style of Nebbiolo than Barolo or Barbaresco; and many producers here are experimenting with modern approaches.
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Roero DOCG Province
Cuneo. DOCG Established: 2004.
200
Roero DOCG Denominazione
Roero (rosso); Roero Riserva (rosso); Roero Arneis (bianco); Roero Arneis Spumante.
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Roero DOCG Varieties
Roero: minimum 95% Nebbiolo; Maximum 5% other non aromatic red grapes of Piemonte; Roero Arneis: minimum 95% Arneis; maximum 5% other non aromatic white grapes of Piemonte.
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Roero DOCG Minimum Alcohol
Roero: 12.5%; Roero Arneis: 11%; Roero Arneis Spumante: 11.5%.
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Roero DOCG Aging Requirements
Roero: minimum 20 months from November 1 of the harvest year; including a minimum 6 months in wood (may be released from July 1 of the second year following the harvest); Roero Riserva: minimum 32 months from November 1 of the harvest year; including a minimum 6 months in wood (may be released from July 1 of the third year following the harvest).
204
Roero DOCG Minimum Planting Density
3.500 vines per hectare.
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Roero DOCG Principal Soils
clay and limestone.
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Roero DOCG Maximum Yields
Roero: 8 tons/ha; 56 hl/ha; Roero "Vigna": 7.2 tons/ha (the vineyard must be at least seven years old; or maximum yields decrease); Roero Arneis: 10 tons/ha; 70 hl/ha; Roero Arneis "Vigna": 9 tons/ha (the vineyard must be at least seven years old; or maximum yields decrease).
207
Ruchè di Castagnole Monferrato DOCG Province
Asti. DOCG Established: 2010. Vineyard Elevation: 120 up to 400 meters.
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Ruchè di Castagnole Monferrato DOCG Communes of Production
Castagnole Monferrato; Grana; Montemagno; Portacomaro; Refrancore; Scurzolengo; Viarigi.
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Ruchè di Castagnole Monferrato DOCG Denominazione
Rosso; Rosso with indication of "vigna".
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Ruchè di Castagnole Monferrato DOCG Varieties
90% Ruchè; plus max. 10% combined Barbera and Brachetto.
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Ruchè di Castagnole Monferrato DOCG Minimum Alcohol
12.5%.
212
Ruchè di Castagnole Monferrato DOCG Minimum Planting Density
4.000 vines per hectare.
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Ruchè di Castagnole Monferrato DOCG Maximum Yields
9 tons/ha; 63 hl/ha.
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Ruchè di Castagnole Monferrato DOCG Wines
fragrant; slightly floral wine whose pale red color belies its tannic profile and depth of flavor when well made. Notes of tart berries and sweet spices are also associated with the wines. This up front style is complemented by tart acidity; which the grape variety is able to retain in all but the very hottest of growing seasons.
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DOC/Ps of Piemonte
Alba DOC; Albugnano DOC; Barbera d'Alba DOC; Barbera del Monferrato DOC; Boca DOC; Bramaterra DOC; Calosso DOC; Canavese DOC; Carema DOC; Casorzo / Malvasia di Casorzo d'Asti DOC; Cisterna d'Asti DOC; Colli Tortonesi DOC; Collina Torinese DOC; Colline Novaresi DOC; Colline Saluzzesi DOC; Cortese dell'Alto Monferrato DOC; Coste della Sesia DOC; Dolcetto d'Acqui DOC; Dolcetto d'Alba DOC; Dolcetto d'Asti DOC; Dolcetto di Ovada DOC; Fara DOC; Freisa d'Asti DOC; Freisa di Chieri DOC; Gabiano DOC; Grignolino d'Asti DOC; Grignolino del Monferrato Casalese DOC; Langhe DOC; Lessona DOC; Loazzolo DOC; Malvasia di Castelnuovo Don Bosco DOC; Monferrato DOC; Nebbiolo d'Alba DOC; Piemonte DOC; Pinerolese DOC; Rubino di Cantavenna DOC; Sizzano DOC; Strevi DOC; Terre Alfieri DOC; Valli Ossolane DOC; Valsusa DOC; Verduno Pelaverga / Verduno DOC.
216
Alba DOC Styles
Rosso; Rosso Riserva. DOC Established: 2010 (last modified 2013).
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Alba DOC Varieties
Rosso/Rosso Riserva 70% up to 85% Nebbiolo; 15% up to 30% Barbera; maximum 5% other non aromatic red grapes suitable for cultivation in Piemonte.
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Alba DOC Aging Requirements
Rosso: wines must undergo a minimum 17 months of aging including 9 months in oak from November 1 of the harvest year and may not be released until May 1 of the second year following the harvest.; Rosso Riserva: wines must undergo a minimum 23 months of aging including 12 months in oak from November 1 of the harvest year and may not be released until November 1 of the second year following the harvest.
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Albugnano DOC Province
Asti. DOC Established: 1997 (last modified 2013).
220
Albugnano DOC Styles
Rosato; Rosso; Rosso Superiore.
221
Albugnano DOC Varieties
Rosato/Rosso/Rosso Superiore; minimum 85% Nebbiolo; maximum 15%; alone or combined; Freisa; Barbera; Bonarda.
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Albugnano DOC Aging Requirements
Superiore: wines require a minimum 1 year of aging including 6 months in oak; from January 1 of the year following the harvest.
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Barbera d'Alba DOC Styles
Rosso; Rosso Superiore. DOC Established: 1970 (last modified 2013).
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Barbera d'Alba DOC Varieties
Rosso/Rosso Superiore: 85% up to 100% Barbera; maximum 15% Nebbiolo.
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Barbera d'Alba DOC Aging Requirements
Superiore: wines require a minimum 12 months aging including 4 months in wood from November 1 of the harvest year.
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Barbera d'Alba DOC Additional Requirements
Wine with the "Vigna" designation may be made from vines of less than seven year of age providing yields are lowered.; 3rd leaf: 5.4 tons/ha; 4th leaf: 6.3 tons/ha; 5th leaf: 7.2 tons/ha; 6th leaf: 8.1 tons/ha.
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Barbera d'Alba DOC Soils
clay; limestone; sand.
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Barbera del Monferrato DOC
Is probably the least known of the three Piedmontese classified Barbera zones but it is the largest of the trio. Where Alba and Asti produce strongly structured wines; their Monferrato equivalents are more aromatic and often a little less robust.
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Barbera del Monferrato DOC Styles
Rosso; Rosso Frizzante.
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Barbera del Monferrato DOC Varieties
Rosso/Rosso Frizzante: minimum 85% Barbera; maximum 15%; alone or combined; Freisa; Grignolino; Dolcetto.
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Barbera del Monferrato DOC Wine
Classic Barbera del Monferrato wines have a deep ruby hue and a bouquet of ripe plum and cherries; often piqued by a hint of black pepper. They are known for retaining a balanced acidity even in warmer vintages; making them an ideal partner to tomato based dishes. Barbera based wines are lower in tannin than those made from Nebbiolo; making them more approachable in their early years.
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Boca DOC
Considered one of Piedmont's hidden treasures producing firm bodied and well structured red; displaying a garnet red color; aromas of violets and sweet spices; and notes of pomegranates on the finish. The high levels of acidity are deemed its secret ingredient; contributing to the ageing potential of the wine and its easy drinking nature.
233
Boca DOC Styles
Rosso; Rosso Riserva.
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Boca DOC Varieties
Rosso/Rosso Riserva from 70% up to 90% Nebbiolo; 10% up to 30% Vespolina and/or Uva Rara (Bonarda Novarese).
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Boca DOC Aging Requirements
Rosso: wines require a minimum of 34 months of aging including 18 months in wood and may not be released until September 1 of the third year following the harvest.; Rosso Riserva: wines require a minimum of 46 months of aging including 24 months in wood and may not be released until September 1 of the fourth year following the harvest.
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Boca DOC Additional Requirements
"Vigna" may only be used on wines coming from vines of a least 7 years of age.; Minimum Planting Density: 3000 vines per hectare; Minimum to Maximum Altitude: 300m to 550m; Soil Types: clay; rocky; loam and sand; Maximum Yields: 8 tons/ha; With the mention of "Vigna": 7.2 ton/ha; Minimum Alcohol: 12%; Rosso Riserva "Vigna": 12.5%; Minimum Total Acidity: 5 g/l; DOC Established: 1969 (last modified 2013).
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Bramaterra DOC
Located 60 miles (100km) north of Barolo and Barbaresco wines; and this shows in the style. Here in the foothills of the Western Alps; Nebbiolo produces lighter; fresher wines; more akin to Lombardy's Valtellina than their own cousins from southern Piedmont. The flip side of this cool climate style is that the tannins for which Nebbiolo is so famous often fail to ripen completely; resulting in a particularly mouth puckering effect. For this reason the DOC laws allow the addition of other grape varieties.
238
Bramaterra DOC Styles
Rosso; Rosso Riserva.
239
Bramaterra DOC Varieties
Rosso/Rosso Riserva from 50% up to 80% Nebbiolo; maximum 30% Croatina; maximum 20% Uva Rara (Bonarda Novarese) and/or Vespolina.
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Bramaterra DOC Aging Requirements
Rosso: wines require a minimum of 22 months of aging including 18 months in wood and may not be released until September 1 of the second year following the harvest.; Rosso Riserva: wines require a minimum of 34 months of aging including 24 months in wood and may not be released until September 1 of the third year following the harvest.
241
Bramaterra DOC Additional Requirements
Vigna" may only be used on wines coming from vines of a least 7 years of age unless the restricted yields are followed. Minimum Alcohol: 12%; Minimum Total Acidity: 5 g/l. DOC Established: 1979 (last modified 2013).
242
Calosso DOC Styles
Rosso; Rosso "Passarà" (appassimento); Rosso Vigna/Riserva
243
Calosso DOC Varieties
minimum 90% Gamba Rossa (Imperatrice dalla Gamba Rossa); maximum 10% other non aromatic black grapes suitable for cultivation in Piemonte.
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Calosso DOC Aging Requirements
Rosso: wines require a minimum 20 months of aging from November 1 of the harvest year.; Rosso Vigna/Riserva: wines require a minimum 30 months of aging from December 1 of the harvest year.
245
Canavese DOC
Located more than 60 miles (100km) north of Barolo and Barbaresco; since its inception in 1996; the Canavese title has neatly filled the gaps between the (often sweet) white Erbaluce wines of Caluso and the tannic; fruity Nebbiolo of Carema.
246
Canavese DOC Styles
Rosso/Rosso Novello; Rosato/Rosato Spumante; Bianco/Bianco Spumante; Varietal wines: Barbera and Nebbiolo.
247
Canavese DOC Varieties
Bianco/Bianco Spumante: 100% Erbaluce; Rosso/Novello/Rosato/Rosato Spumante: minimum 60%; alone or combined; Nebbiolo; Barbera; Uva Rara (detta Bonarda di Cavaglià); Bonarda; Freisa; Neretto; maximum 40% other non aromatic grapes suitable for cultivation in Piemonte; Varietal wines: minimum 85% of the stated variety; maximum 15% other black grapes suitable for cultivation in Piemonte.
248
Canavese DOC Minimum Alcohol
Bianco: 10%; Rosso/Rosato/Barbera: 10.5%; Rosso Novello/Rosato Spumante/Bianco Spumante/Nebbiolo: 11%.
249
Carema DOC
Located in the far northern corner of Piedmont; the vineyards sit 2460 ft (750m) above sea level on a series of terraces (known as tabbie in the local dialect) that rise dramatically toward the mountains. The vines are supported by granite columns; and the thin topsoil often gives way.
250
Carema DOC Styles
Rosso; Rosso Riserva.
251
Carema DOC Varieties
Rosso/Rosso Riserva from 85% up to 100% Nebbiolo; maximum 15% other red grapes suitable for cultivation in Piemonte.
252
Carema DOC Aging Requirements
Rosso: wines require a minimum of 24 months of aging including 12 months in wood and may not be released until November 1 of the second year following the harvest.; Rosso Riserva: wines require a minimum of 36 months of aging including 12 months in wood and may not be released until November 1 of the third year following the harvest.
253
Carema DOC Wine
Due to the cooler mountain climate the grapes don't ripen as well as further south in Barolo and Barbaresco; so the wines tend to be less powerful; with slightly higher levels of acidity; which means they often require more time to age.
254
Casorzo / Malvasia di Casorzo d'Asti DOC Provinces
Asti; Alessandria.
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Casorzo / Malvasia di Casorzo d'Asti DOC Styles
Rosso; Rosso Spumante; Rosso Passito.
256
Casorzo / Malvasia di Casorzo d'Asti DOC Varieties
Rosso/Spumante/Passito: minimum 90% Malvasia di Casorzo; maximum 10%; alone or combined; Freisa; Grignolino; Barbera or other aromatic grapes suitale for cultivation in Piemonte.
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Cisterna d'Asti DOC
Cisterna d'Asti itself is a hilltop village which sits at approximately 1000ft (305m) above sea level. Located 10 miles (16km) north of Alba and about the same distance south west of Asti town; the catchment area for this DOC straddles the border between the Cuneo and Asti provinces; the heart of Piedmontese wine country.
258
Cisterna d'Asti DOC Styles
Rosso and Rosso Superiore.
259
Cisterna d'Asti DOC Varieties
Rosso/Rosso Superiore from 80% up to 100% Croatina; maximum 20% other non aromatic black grapes suitable for cultivation in Piemonte.
260
Cisterna d'Asti DOC Aging Requirements
Rosso: wines may not be released before November 1 of the harvest year.; Rosso Superiore: wines must be aged a minimum 10 months from November 1 of the harvest year.
261
Colli Tortonesi DOC
Viticultural zone covers 30 communes in the far east of Piedmont; all within the province of Alessandria. This is truly transitional topography; representing not only the gateway between the Po plains and the Mediterranean Sea but also the very northernmost reaches of the Apennines. This type of landscape naturally leads to considerable variability in mesoclimate; altitude; aspect and soil chemistry.
262
Colli Tortonesi DOC Subzones
Monleale; Terre di Libarna.
263
Colli Tortonesi DOC Styles
Bianco/Bianco Frizzante; Chiaretto/Chiaretto Frizzante; Rosso/Rosso Frizzante/Novello; Varietal wine: Cortese/Cortese Riserva/Cortese Frizzante/Cortese Spumante; Favorita; Timorasso/Timorasso Riserva; Moscato; Barbera/Barbera Riserva/Barbera Superiore; Dolcetto/Dolcetto Novello; Croatina/Croatina Riserva; Friesa.
264
Colli Tortonesi DOC Varieties
Bianco: 100%; alone or combined; Cortese; Favorita; Muller Thurgau; Pinot Bianco; Pinot Grigio; Riesling Italico; Riesling Renano B.; Barbera Bianca; Chardonnay; Sauvignon; Sylvaner Verde; Timorasso.; Chiaretto/Rosso: 100%; alone or combined; Aleatico; Barbera; Bonarda Piemontese; Dolcetto; Freisa; Grignolino; Pinot Nero; Cabernet Franc; Cabernet Sauvignon; Croatina; Lambrusca di Alessandria; Merlot; Nebbiolo; Sangiovese.;
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Colli Tortonesi DOC Varietal wine (except Cortese; Moscato; Timorasso)
minimum 85% of the stated variety; maximum 15% other non aromatic grapes of the same color suitable of cultivation in Piemonte.; Moscato Bianco: 100% Moscato; Cortese: minimum 95% Cortese; maximum 5% other non aromatic white grapes suitable of cultivation in Piemonte.; Timorasso: minimum 95% Timorasso; maximum 5% other non aromatic white grapes suitable of cultivation in Piemonte.
266
Colli Tortonesi DOC Aging Requirements
Barbera Superiore: wines must be aged for a minimum of 13 months including 6 months in wood from November 1 of the harvest year.; Timorasso: wines must be aged a minimum of 10 months from November 1 of the harvest year.; Barbera Riserva/Croatina Riserva: wines require a minimum of 24 months of aging.; Timorasso Riserva: wines require a minimum of 21 months of aging.; Cortese Riserva: wines require a minimum of 12 months of aging.
267
Regulations subzone "Monleale" Styles
Barbera. minimum 85% Barbera; maximum 15% other non aromatic grapes of the same color suitable of cultivation in Piemonte. Aging Requirements: minimum of 20 months of aging including 6 months in wood from November 1 of the harvest year. Minimum Alcohol: 12.5%.
268
Regulations subzone "Terre di Libarna" Styles
Timarosso; Bianco; Rosso; Spumante.
269
Regulations subzone "Terre di Libarna" Varieties
Timorasso: minimum 95% Timorasso; maximum 5% other non aromatic white grapes suitable of cultivation in Piemonte.; Bianco/Spumante: minimum 60% Timorasso; maximum 40% other non aromatic white grapes suitable for cultivation in Piemonte.; Rosso: minimum 60% Barbera; maximum 40% other red grapes suitable for cultivation in Piemonte.
270
Regulations subzone "Terre di Libarna" Aging Requirements
Timorasso: wine may not be released until September 1 of the year following the harvest.; Timorasso Riserva: wines must undergo a minimum of 21 months of aging from November 1 of the harvest year.
271
Collina Torinese DOC Styles
Rosso/Rosso Novello; Barbera; Bonarda; Malvasia; Pelaverga or Cari.
272
Collina Torinese DOC Varieties
Rosso/Rosso Novello: minimum 60% Barbera; minimum 25% Freisa; maximum 15% non aromatic red grapes suitable for cultivation in Piemonte; Varietal wine: minimum 85% of the stated varietal; maximum 15% other non aromatic grapes of the same color suitable for cultivation in Piemonte.
273
Colline Novaresi DOC Styles
Rosso/Rosato/Novello; Bianco; Varietal wines: Nebbiolo; Uva Rara; Barbera; Vespolina; Croatina and Erbaluce.
274
Colline Novaresi DOC Varieties
Bianco: 100% Erbaluce; Rosso/Rosato/Novello: minimum 50% Nebbiolo; maximum 50% other non aromatic red grapes suitable for cultivation in Piemonte.; Varietal wine: minimum 85% of the stated varietal; maximum 15% other non aromatic grapes of the same color.
275
Colline Saluzzesi DOC
Located in the very north western corner of Italy; at the foot of the Cottian Alps; just below the source of the mighty Po river. The slightly obscure nature of the grapes used to make wines here confirms that Saluzzo does not fit into the mainstream of Piedmontese winemaking; either geographically or oenologically.
276
Colline Saluzzesi DOC Styles
Rosso; Varietal wine: Barbera; Chatus; Pelaverga; Pelaverga Rosato; Quagliano; Quagliano Spumante.
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Colline Saluzzesi DOC Varieties
Rosso: minimum 60%; alone or combined; Barbera; Chatus; Nebbiolo; Pelaverga; maximum 40% other non aromatic red grapes suitable for cultivation in Piemonte; Varietal wine: 100% of the stated variety.
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Cortese dell'Alto Monferrato DOC
More than 50 communes are covered by this DOC; divided fairly equally between the provinces of Asti and Alessandria. Among them are Acqui Terme (known for its sparkling red Brachetto d'Acqui); and Ovada of Dolcetto di Ovada fame.
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Cortese dell'Alto Monferrato DOC Styles
Bianco; Frizzante; and Spumante.
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Cortese dell'Alto Monferrato DOC Varieties
Bianco/Frizzante/Spumante: minimum 85% Cortese; maximum 15% other non aromatic white grapes suitable for cultivation in Piemonte.
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Cortese dell'Alto Monferrato DOC Wine
A classic Cortese dell'Alto Monferrato wine is a clean; fresh; relatively light white wine which retains a crisp acidity even in the warmest years. This style is the product of two key influences: the Cortese grape's high levels of natural acidity; and the cooler climes of the high Monferrato hills among which the berries rarely reach full ripeness.
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Coste della Sesia DOC
Its catchment area overlaps almost exactly with the combined area of the Gattinara; Lessona and Bramaterra DOCs; the three Nebbiolo specialists of northern Piedmont. The Coste delle Sesia title provides an alternative to these more restrictive; style specific titles; and offers local winemakers a little more freedom in the wine styles they make. Most significant among these freedoms is the right to use grape varieties other than Nebbiolo.
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Coste della Sesia DOC Styles
Rosso; Rosato; Bianco; Varietal wine: Nebbiolo; Croatina; and Vespolina.
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Coste della Sesia DOC Varieties
Bianco: 100% Erbaluce; Rosso/Rosato: minimum 50% Nebbiolo; maximum 50% other non aromatic red grapes suitable for cultivation in Piemonte.; Varietal wine: minimum 85% of the stated varietal; maximum 15% other non aromatic grapes of the same color.
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Dolcetto d'Acqui DOC
It covers wines made from Dolcetto grapes grown within and around the town of Acqui Terme; in Piedmont's south eastern province of Alessandria. The Dolcetto d'Acqui wine might well be viewed as a slightly more serious (although somewhat less prestigious) cousin of Brachetto d'Acqui; which achieved full DOCG status in 1996.
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Dolcetto d'Acqui DOC Styles
Dolcetto; and Dolcetto Superiore. Varieties: 100% Dolcetto. Minimum Alcohol: Dolcetto: 11.5%; Dolcetto Superiore: 12.5%. Dolcetto Superiore: wines require a minimum of 1 year of aging from January 1 of the year following the harvest.
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Dolcetto d'Acqui DOC Wine
While its cousin made from Brachetto borders on frivolity with its strawberry scented bubbles; Dolcetto d'Acqui is a more complex wine; so much drier and deeper than its name ('little sweet one') suggests. The only innate drawback the variety faces is its lack of natural acidity. While Barbera has taken up a role as the softer; more approachable alternative to astringent; tannic Nebbiolo; there are few palates which crave red wines with the low acidity found in Dolcetto; particularly in warm years.
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Dolcetto d'Alba DOC
It is considered the most notable of the Dolcetto classified reds; thanks to the considerable number of quality producers in the vicinity. The production zone encompasses the Langhe hills east of Tarano around Alba; including 25 communes in the province of Cuneo; as well as the commune of Coazzolo in the province of Asti. Some of the vineyards also overlap those of Barolo and Barbaresco.
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Dolcetto d'Alba DOC Styles
Dolcetto; and Dolcetto Superiore; Varieties: 100% Dolcetto. Superiore: wines require a minimum 12 months aging from November 1 of the harvest year.
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Dolcetto d'Alba DOC Wine
Dolcetto d'Alba is a dry red wine noted for its juicy fruit character; low levels of acidity and mild tannins. Generally more floral than its Dolcetto counterparts and not quite as bold as the Dogliani Dolcettos; its aromas are reminiscent of lavender and violets with a hint of almonds.
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Dolcetto d'Alba DOC Baroleggia
Some Dolcetto d'Alba is described as baroleggia; which means it is darker in color and has higher potential alcohol; giving the wine greater ageing potential.
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Dolcetto d'Asti DOC
Located in the Langhe hills in the Monferrato area; south east of Asti. Part of this classified zone overlaps with part of the Moscato d’Asti DOCG. Wines tends to be lighter in style than the Dolcetto d’Alba wine.
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Dolcetto d'Asti DOC Styles
Dolcetto; and Dolcetto Superiore. Varieties: 100% Dolcetto. Minimum Alcohol: Dolcetto: 11.5%; Dolcetto Superiore: 12.5%. Superiore: wines require a minimum 12 months aging from January 1 of the year following the harvest.
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Dolcetto di Ovada DOC
With approximately 3700 acres (1500ha) under vine; its wine production zone extends along the Orba River and is located in the southern part of the province of Alessandria. This area includes 22 communes; and Ovada is found at its centre.
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Dolcetto di Ovada DOC Styles
Dolcetto. Varieties: minimum 97% Dolcetto; maximum 3% other non aromatic grapes suitable for cultivation in Piemonte. Minimum Alcohol: 11.5%. Minimum Total Acidity: 4.5 g/l.
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Fara DOC Styles
Rosso; and Rosso Riserva .
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Fara DOC Varieties
Rosso/Rosso Riserva from 50% up to 70% Nebbiolo; 30% up to 50% Vespolina and/or Uva Rara; maximum 10% other non aromatic red grapes suitable for cultivation in Piemonte.
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Fara DOC Aging Requirements
Rosso: wines require a minimum of 22 months of aging including 12 months in wood from November 1 of the harvest year and may not be released until September 1 of the 2nd year following the harvest.; Rosso Riserva: wines require a minimum of 34 months of aging including 20 months in wood from November 1 of the harvest year and may not be released until September 1 of the 3rd year following the harvest.
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Fara DOC Wine
Located in the province of Novara; the relatively cool climate here leads to a lighter; fruitier style of wine than those found in southern Piedmont DOCs such as Barolo and Barbaresco.
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Freisa d'Asti DOC Styles
Freisa; Freisa Superiore; Freisa Spumante; Freisa Frizzante. Varieties: 100% Freisa. Freisa Superiore: wines must be aged until November 1 of the year following the harvest.
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Freisa d'Asti DOC Wine
Freisa d'Asti wine has a garnet red color in its youth; developing significant bricking (a brick red colour) with age. The aroma is characterized by floral elements such as roses and violets; with fruitier hints of raspberry also present on the palate. Freisa was the most planted grape variety in the Torino province at the end of the 19th century.
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Freisa di Chieri DOC
Chieri lies just south east of the regional capital Turin (Torino); from which it is separated by a range of low; ridged hills that become the Monferrato hills further north east. The terrain here is mostly flat; particularly by Piedmont standards; especially in the south around Riva presso Chieri. It undulates gently between 850ft and 1000ft (260m and 305m); in stark contrast to the dramatic alpine skyline which arcs around it to the south; west and north and the rippling Monferrato hills to the east.
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Freisa di Chieri DOC Styles
Secco; Superiore; Dolce; Frizzante; and Spumante.
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Freisa di Chieri DOC Varieties
minimum 90% Freisa; maximum 10% other non aromatic black grapes suitable for cultivation in Piemonte.
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Freisa di Chieri DOC Aging Requirements
Superiore: wines require a minimum 12 months including 6 months in wood from November 1 of the harvest year may not be released until November 1 of the year following the harvest.
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Freisa di Chieri DOC Wine
All these styles are relatively high in natural acidity; and all demonstrate the strawberry and raspberry aromas which characterize the Freisa grape. Freisa seems to be rather a polarizing variety. It repels many who try it with its often overbearing tannins; bitter finish and the residual sugar so often used in an attempt to counter these effects; while others find these qualities enticing. Those who like sweet; strawberry scented Brachetto and tannic; petulant Nebbiolo are probably Freisa's main fans.
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Gabiano DOC
Gabiano itself is a town located on the right bank of the Po river in the province of Alessandria; The town and the Gabiano catchment area lie within the boundaries of the more prestigious Barbera d'Asti DOCG and the lesser known Grignolino del Monferrato Casalese; confirming this as an area specializing in Barbera and Grignolino.
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Gabiano DOC Styles
Rosso and Rosso Riserva. Varieties: 90% up to 95% Barbera; 5% up to 10% Freisa and/or Grignolino. Riserva: wines require a minimum 2 years of aging from January 1 of the year following the harvest.
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Gabiano DOC Wine
A classic Gabiano wine does not vary greatly from a Barbera d'Asti (although the tighter production restrictions on the latter should theoretically lead to a wine of greater structure and complexity). Gabiano is a mid bodied red wine with tangy acidity; moderate tannins and plummy; cherry like aromas.
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Grignolino d'Asti DOC Styles
Grignolino; Varieties: minimum 90% Grignolino; maximum 10% Freisa.
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Grignolino d'Asti DOC Wine
Grignolino was once tipped to be to Barolo and Barbaresco what Beaujolais is to Burgundy; a light hearted; affordable alternative to the region's more serious; expensive wines; but the Grignolino bug has yet to catch on in any of the world's wine markets. Grignolino performs a similar function to Dolcetto: it is an interim wine to drink while the 'proper' wines are quietly developing in the barrel and bottle. If Grignolino had Dolcetto's depth or if Dolcetto had Grignolino's acidity; things might be quite different
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Grignolino del Monferrato Casalese DOC
This light hued red was the second Monferrato specific wine to be given its own DOC; awarded in 1973; just after Barbera del Monferrato.
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Grignolino del Monferrato Casalese DOC Styles
Rosso. Varieties: minimum 90% Grignolino; maximum 10% Freisa. Minimum Alcohol: 11%.
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Langhe DOC
The Langhe area is home to some of the most prestigious wines in Italy; including Barolo and Barbaresco; Asti and Dogliani. For wines which do not conform to the production criteria (production area; grape varieties or winemaking techniques) associated with these prestigious names; there is the Langhe DOC.
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Langhe DOC 2
This DOC covers a much wider area than most others and has more relaxed production restrictions; allowing winemakers to experiment with varieties and techniques not sanctioned under other DOCs. The creativity this affords the local winemakers has led to a new generation of high quality wines; many comparable to the prestigious 'Super Tuscans' from Tuscany.
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Langhe DOC Styles
Bianco/Bianco Passito; Rosato; Rosso/Rosso Passito; Varietal wine: Arneis/Arneis Passito; Chardonnay; Favorita; Nascetta/Nascetta del Commune di Novello; Riesling; Rossese Bianco; Sauvignon; Barbera; Cabernet Sauvignon; Dolcetto/Dolcetto Novello; Freisa/Freisa Frizzante; Merlot; Nebbiolo; and Pinot Nero. Only varietal wines (with the exception of Arneis; Barbera; Dolcetto) may carry the term "Vigna".
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Langhe DOC Varieties
Bianco: one or more white grapes suitable for cultivation in Piemonte; Rosso: one or more red grapes suitable for cultivation in Piemonte; Bianco Passito: minimum 60%; alone or combined; Arneis; Chardonnay; Nascetta; Riesling; maximum 40% other non aromatic white grapes suitable for cultivation in Piemonte; Rosato: minimum 60%; alone or combined; Barbera; Dolcetto; Nebbiolo; maximum 40% other non aromatic red grapes suitable for cultivation in Piemonte;
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Langhe DOC Varieties Cont.
Rosso Passito: minimum 85%; alone or combined; Barbera; Dolcetto; Nebbiolo; maximum 15% other non aromatic red grapes suitable for cultivation in Piemonte; Varietal wine: minimum 85% of the stated varietal; maximum 15% other non aromatic grapes of the same color suitable for cultivation in Piemonte.
319
Lessona DOC
Lessona is one of the smallest DOCs in Piedmont; and exclusively covers the commune after which it is named. Most of the land in this area is occupied by housing or forested hills; leaving little room for vineyards.
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Lessona DOC Styles
Rosso and Rosso Riserva. Varieties: minimum 85% Nebbiolo; maximum 15% Vespolina and/or Uva Rara.
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Lessona DOC Aging Requirements
Rosso: wines require a minimum of 22 months of aging including 12 months in wood from November 1 of the harvest year and may not be released until September 1 of the 2nd year after the harvest.; Rosso Riserva: wines require a minimum of 46 months of aging including 30 months in wood from November 1 of the harvest year and may not be released until September 1 of the 4th year after the harvest.
322
Loazzolo DOC
Styles: Bianco Dolce; Varieties: 100% Moscato Bianco ; Minimum Alcohol: 15.5% (11% acquired); Minimum Total Acidity: 4.5 g/l; Minimum Residual Sugar: 50 g/l; Wines require a minimum 2 years of aging; including 6 months in wooden barrels of less than 250L; from January 1 of the year following the harvest. Grapes must undergo drying and/or botrytis and be harvested in tries not before September 20.
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Loazzolo DOC Wine
A typical Loazzolo wine displays floral; tropical; candied fruit aromas underpinned with the subtly musky notes of Muscat grapes. It is intensely sweet and noticeably viscous; and differs from its Moscato d'Asti counterparts in that it is a still wine.
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Loazzolo DOC Method of Production
The grapes undergo gradual drying (appassamiento); technically making them passito wines; although this is implied in the wine's style and not officially stated on the front label. Often Loazzolo grapes have already started drying out at the point of harvest; thanks to the presence of botrytis. This 'noble rot' is encouraged by the autumn mists for which Langhe is famous (the nebbia which gave Nebbiolo its name); particularly here between the Tanaro and Bormida rivers.
325
Malvasia di Castelnuovo Don Bosco DOC Styles
Rosso and Rosso Spumante; Varieties: minimum 85% Malvasia di Schierano and/or Malvasia Nera Lunga; maximum 15% Freisa. Rosso Spumante: maximum pressure 1.8 atm.
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Malvasia di Castelnuovo Don Bosco DOC
This part of Piedmont lies significantly further inland (60 miles; or 100km) than the region's more southerly vineyard zones; meaning it does not benefit from the moderating effects of a Mediterranean climate. The increased altitude emphasizes the continental characteristics of the climate; and serves to make this one of Piedmont's cooler zones.
327
Monferrato DOC
Consists of a series of hills below the River Po in the south east corner of Piedmont; and like Langhe follows similar relaxed rules allowing the blending of native varieties with international grapes. The production zone covers the provinces of Asti and Alessandria. The terroir here is ideal for viticulture; thanks to its continental climate and free draining; tuffaceous soils.
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Monferrato DOC Styles
Bianco; Rosso; Chiaretto; Monferrato "Casalese"; Varietal wine: Dolcetto and Freisa.
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Monferrato DOC Varieties
Bianco: one or more white grape varieties suitable for cultivation in Piemonte; Rosso: one or more red grape varieties suitable for cultivation in Piemonte; Chiaretto: minimum 85%; alone or combined; Barbera; Bonarda; Cabernet Franc; Cabernet Sauvignon; Dolcetto; Freisa; Grignolino; Pinot Nero; Nebbiolo; maximum 15% other non aromatic grapes suitable for cultivation in Piemonte;
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Monferrato DOC Varieties 2
Monferrato "Casalese": minimum 85% Cortese; maximum 15% other non aromatic white grapes suitable for cultivation in Piemonte. Varietal wine: minimum 85% of the state variety; maximum 15 other red grapes suitable for cultivation in Piemonte.
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Nebbiolo d'Alba DOC
In the Province of Cuneo; encompassing a large area around the town of Alba; vineyards are mainly sited in the hills on both sides of the Tanaro River; although predominantly on the northen side in the Roero hills. Here the soils are sandier than at the vineyards of neighbors Barbaresco and Barolo; this yields wines that are softer; less intense and more approchable at an earlier age.
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Nebbiolo d'Alba DOC Styles
Nebbiolo; Nebbiolo Superiore; Nebbiolo Spumante; Nebbiolo Spumante Rose. Varieties: 100% Nebbiolo.
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Nebbiolo d'Alba DOC Aging Requirements
Nebbiolo: wines require a minimum of 12 months of aging from November 1 of the harvest year.; Nebbiolo Superiore: wine require a minimum of 18 months of aging; including 6 months in wood; from November 1 of the harvest year. Nebbiolo Spumante/Spumante Rose: wine require a minimum of 6 months of aging from November 1 of the harvest year.
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Piemonte DOC
Encompasses most of the winegrowing areas of the Piemonte region. Provinces: Alessandria; Asti; Cuneo; Torino; Novara; Biella; Verbano_Cusio_Ossola; Vercelli.
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Piemonte DOC Styles which may be produced in the above provinces
Rosso/Rosso Frizzante; Bianco/Bianco Frizzante; Rosato/Rosato Frizzante; Spumante; Pinot Spumante; Varietal wines: Cabernet Sauvignon; Merlot; Pinot Nero/Pinot Nero Spumante; Syrah; Sauvignon Blanc; Chardonnay/Chardonnay Frizzante; Pinot Bianco Spumante; Pinot Grigio Spumante; Chardonnay_Pinot Spumante/Pinot_Chardonnay Spumante.
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Piemonte DOC Styles Cont.
Provinces of Alessandria; Asti; Cuneo may also produce the following varietal wines: Cortese/Cortese Frizzante; Albarossa; Barbera/Barbera Frizzante; Dolcetto/Dolcetto Frizzante; Grignolino; Bonarda/Bonarda Frizzante. ; Provinces of Alessandria; Asti; Cuneo and Torino may also produce varietal wines from Freisa. A limited number of communes within the provinces of Alessandria; Asti and Cuneo may also produce the following varietal wines: Moscato/Moscato Passito; Brachetto/Brachetto Spumante/Brachetto Passito.
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Piemonte DOC Varieties
Bianco: minimum 60%; alone or combined; Cortese; Chardonnay; Favorita; Erbaluce; maximum 40% other white grapes; except Moscato Bianco; suitable for cultivation in Piemonte. ; Rosso/Rosato: minimum 60%; alone or combined; Barbera; Nebbiolo; Dolcetto; Freisa; Croatina; maximum 40% other black grapes; except Brachetto; Malvasia Nera Lunga; Malvasia di Schierano; Malvasia di Casorzo; suitable for cultivation in Piemonte. Spumante "Pinot": minimum 85%; alone or combined; Pinot Bianco; Pinot Grigio; Pinot Nero; maximum 15%; alone or combined; Pinot Bianco; Pinot Grigio; Pinot Nero; Chardonnay; ; Spumante: 100%; alone or combined; Pinot Bianco; Pinot Grigio; Pinot Nero; Chardonnay.
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Piemonte DOC Varieties Cont.
Moscato/Passito: 100% Moscato Bianco; Two Variety wines: minimum 85% of any of the following two stated varieties and maximum 15% other grapes of the same color suitable for cultivation in Piemonte. Bianco: Cortese; Chardonnay; Sauvignon; Rosso: Barbera; Dolcetto; Freisa; Bonarda; Cabernet Sauvignon; Merlot; Syrah; Pinot Nero. Varietal wines: minimum 85% of the stated variety; maximum 15% other non aromatic grapes of the same color suitable for cultivation in Piemonte.
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Piemonte DOC Aging Requirements
Moscato Passito/Brachetto Passito: wines require a minimum 12 months of aging from January 1 of the year following the harvest.; Albarossa: wines require a minimum 12 months of aging from November 1 of the harvest year.; Freisa: wines require a minimum 4 months of aging from November 1 of the harvest year.
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Pinerolese DOC
The specific area centers around Pinerolo; a small town at the very foot of the Cottian Alps in the far west of Piedmont. The climate around Pinerolo is inevitably cool; being at the foot of the Alps and at an altitude which varies between 1000ft and 2000ft (305m and 610m). This results in an extended ripening period and fresher; crisper wine styles that are less rounded but more refreshing than the bolder styles from Piedmont's south.
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Pinerolese DOC Styles
Rosso; Rosato; Pinerolese "Ramie"; Varietal wine: Barbera; Bonarda; Freisa; Dolcetto and Doux d'Henry.
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Pinerolese DOC Varieties
Rosso/Rosato: minimum 50%; alone or combined; Barbera; Bonarda; Nebbiolo; Neretto; maximum 50% other non aromatic black grapes suitable for cultivation in Piemonte; ; Pinerolese "Ramie": minimum 30% Avanà; minimum 15% Avarengo; minimum 20% Neretto; maximum 35% other non aromatic black grapes suitable for cultivation in Piemonte. ; Varietal wine: minimum 85% of the stated variety; maximum 15% other non aromatic black grapes suitable for cultivation in Piemonte.
343
Rubino di Cantavenna DOC
The wines come from vineyards in the east of Piedmont; specifically the north western corner of the Alessandria province; in the Monferrato hills. A typical Rubino di Cantavenna wine is pale red in color with a lightly aromatic perfume of plums and cherries and a gently bitter finish. Production of these wines has significantly decreased over the past two decades; with more than half the annual output disappearing in the 1990s alone.
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Rubino di Cantavenna DOC Styles
Rosso. Varieties: 75% up to 90% Barbera; maximum 25% Grignolino and/or Freisa. Wines may not be released until December 31 of the year following the harvest.
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Sizzano DOC
Sizzano is located in one of Piedmont's cooler viticultural areas; meaning its wines rarely reach high levels of concentration and phenolic ripeness; and lean towards a lighter; fruitier style. A typical Sizzano wine is brilliantly ruby red; fruity; tannic (as befits any self respecting Nebbiolo wine) and marked by refreshing acidity.
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Sizzano DOC Styles
Rosso and Rosso Riserva; Varieties: 50% up to 70% Nebbiolo; 30% up to 50% Uva Rara (locally Bonarda Novarese) and/or Vespolina; Minimum Alcohol: 12%; Minimum Total Acidity: 4.5 g/l.
347
Sizzano DOC Aging Requirements
Rosso: wines require a minimum 22 months of aging; including 16 months in wood from November 1 of the harvest year and may not be released until September 1 of the 2nd year following the harvest. ; Rosso Riserva: wines require a minimum 34 months of aging; including 24 months in wood from November 1 of the harvest year and may not be released until September 1 of the 3rd year following the harvest.
348
Strevi DOC
Located just within the boundaries of the Moscato d'Asti DOCG; so wines from the village can claim either title (at the discretion of the winemaker). Area is blessed with a low lying ridge which runs east west beside the village; providing many hectares of south facing slopes. The nature of the topography and mesoclimate here means the Moscato grapes attain considerably higher levels of phenolic and physiological ripeness than in most other areas around Asti. This creates a style of wine which is fuller and riper than its more famous d'Asti cousin.
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Strevi DOC Styles
Passito; Varieties: 100% Moscato Bianco; Minimum Alcohol: 20% (12.5% acquired).
350
Strevi DOC “terroir”
As a result of the local geology and the river systems which have helped to create it; the soils around Strevi are largely calcareous and have a high clay content. The DOC laws take the trouble to specify that only grapes grown in “steep vineyards on hilly; sunny ridges with clay soils based on marl and limestone” qualify for the Strevi title.
351
Terre Alfieri DOC
The vineyard area from which Terri Alfieri wines are made spreads over the boundary between the Asti and Cuneo provinces in southern Piedmont; it essentially corresponds to the area between Asti and Alba towns and west of the Tanaro river.
352
Terre Alfieri DOC Styles
Arneis and Nebbiolo; Varieties: minimum 85% of the stated variety; maximum 15% other non aromatic grapes of the same color suitable for cultivation in Piemonte. Wines require a minimum aging of 4 months from November 1 of the harvest year.
353
Valli Ossolane DOC
The Valli Ossolane is home to some of the most dramatic landscapes of any Piedmont vineyard area. Located in the far northern reaches of Piedmont in the Province of Verbano_Cusio_Ossola; this is a truly alpine; cool climate wine region.
354
Valli Ossolane DOC Styles
Bianco; Rosso; Nebbiolo; Nebbiolo Superiore.
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Valli Ossolane DOC Varieties
Bianco: minimum 60% Chardonnay; maximum 40% other non aromatic white grapes suitable for cultivation in Piemonte.; Rosso: minimum 60%; alone or combined; Nebbiolo; Croatina; Merlot; maximum 40% other non aromatic red grapes suitable for cultivation in Piemonte.; Nebbiolo/Nebbiolo Superiore: minimum 85% Nebbiolo; maximum 15% other non aromatic red grapes suitable for cultivation in Piemonte.
356
Valli Ossolane DOC Aging Requirements
Nebbiolo Superiore: wines require a minimum 13 monts of aging; including 6 months in wood; from November 1 of the harvest year.
357
Valsusa DOC
The catchment area for the Valsusa title covers an area at the foot of the alps in the west of Torino province.
358
Valsusa DOC Styles
Rosso and Rosso Novello. Varieties: minimum 60%; alone or combined; Avana?; Barbera; Dolcetto; Neretta Cuneese; maximum 40% other non aromatic red grapes suitable for cultivation in Piemonte.
359
Verduno Pelaverga / Verduno DOC
Verduno village; within whose boundaries almost all Verduno Pelaverga is made (parts of neighboring Roddi d'Alba and La Morra are also covered by the title); lies at the north western edge of the Barolo DOCG.
360
Verduno Pelaverga / Verduno DOC Styles
Rosso. Varieties: minimum 85% Pelaverga Piccolo; maximum 15% other non aromatic black grapes suitable for cultivation in Piemote. Wines may not be released until March 1 of the year following the harvest.
361
Verduno Pelaverga / Verduno DOC Wine
Pelaverga is a rare; dark skinned grape variety native to Piedmont. It produces pale; strawberry scented wines similar to the very lightest Freisa or even Pinot Noir. It currently lays claim only to a tiny acreage; and even with its own dedicated DOC it seems unlikely that this will soon increase significantly. The only other DOC specifically using the Pelaverga grape is Colline Saluzzesi.
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Climate (Turin)
Continental. Average Rainfall (April to October): 628 mm (24.7 inches); Average Annual Rainfall: 917 mm (36.1 inches); Average Annual Sunlight Hours: 1;990 hours; Average Sunlight Hours (April to October): 1;388 hours.
