Piedmont: Another Top Wine Region in Italy

We’ve recently been exploring Italian wines (Borolo, Barbaresco, Barbera, Montepulciano, Soave and Super Tuscans), grapes (Sangiovese and Nebbiolo) and regions (Tuscany and Chianti).

So, now let’s take a closer look at another of Italy’s great wine regions - Piedmont (or Piemonte, pronounced pee-ay-MON-tay).

Piedmont is located in the western-most part of northern Italy. With the Swiss Alps to the north and the Mediterranean Sea to the south, it is yet another perfect region for wine. It is the home of more DOCG wines than any other Italian region.

In Piedmont, Nebbiolo is not the region's most widely planted grape, but it is the grape that is most notable. Nebbiolo grapes are prominent in four of Piedmont's DOCGs: Barolo, Barbaresco, Gattinara and Roero.

It is Barbera that is Piedmont's primary grape and the most widely planted. Piedmont's best Barbera wines are from Barbera del Monferrato, Barbera d'Asti and Barbera d'Alba. Barbera is thought to have originated in the hills of central Piemonte, where it has been known since the 13th century.

The third major grape of Piedmont is Dolcetto (Dol-CHET-oh). The top sub-regions of Piedmont for Dolcetto are Dogliani, Dolcetto di Diano d’Alba and Dolcetto di Ovada Superiore. Meaning the "little sweet one," Dolcetto produces dry red wines that are generally made to be enjoyed young. Unfortunately, Nebbiolo and Barbara steal the show in Piedmont and seem to leave these wines a distant third. But, Dolcetto certainly should not be overlooked. 

So, that’s just a very quick overview of Piedmont and its three most notable red wine grapes. Next time we’ll take a look at some of the white wines of Piedmont. Cheers!

Ever Wonder About Nebbiolo Wine?

Nebbiolo is a grape that is grown almost exclusively in Italy. In the Piedmont region. And, most famously in Barolo and Barbaresco.

The Nebbiolo grape is named for the Italian word for fog which is “nebbia.” This grape thrives in the cool and foggy climates of Piemonte where altitudes can reach up to 1500 feet. Whether the grape is named for the foggy climate or the thick white bloom of yeast that forms on the grapes when ripe is the subject of debate.

The Nebbiolo grape was first documented in the fourteenth century but is believed to have been grown in the area long before that time.

Nebbiolo wines are known for their lighter color that is often described as brick red-orange or pale garnet, their delicate aromas, and their powerful tannins and pronounced acidity.

The classic Barolos are famous for their "tar and roses" aromas, their bright ruby color (which becomes garnet over time), their bold tannins, elevated acidity, and relatively high alcohol (a minimum of 13% but often above 15% ABV). Barolos must be aged at least 38 months with a minimum of 18 months in the barrel. Riserva Barolos must be aged for at least 5 years.

Barbaresco has a slightly warmer, drier and milder climate than Barolo. This means its Nebbiolo grapes tend to ripen earlier than those in Barolo. Thus, the wines tend to be lower in tannin and a bit more drinkable at an earlier age. But there is still plenty of acidity and tannins to make Barbaresco wines age-worthy. Barbaresco is characterized by its rich, spicy flavors and perfumed sweetness and is often considered a bit more elegant and refined than the more robust wines from Barolo. The wines of Barbaresco must have a minimum alcohol content of 12.5 percent and undergo two years of aging, one of which must be spent in wooden barrels. Barbaresco Riserva must be aged for four years, with one of those years in wood.

While the Nebbiolo wines of Barolo and Barbaresco are best known, they can be expensive. It is said that the neighboring region of Roero within Piemonte produces wines of equal intensity and structure at a fraction of the price. While the wines of Barolo and Barbaresco must be 100% Nebbiolo, the wines of Roero must include a minimum 95 percent Nebbiolo. They must also be aged for 20 months, of which at least six must be in oak barrels. A further 12 months is added to this minimum if the winemaker is seeking Riserva status.

If you love the delicacy of Pinot Noir and the robustness of a Cabernet Sauvignon or Syrah, try a Barolo or a Barbaresco. But, you might want to give the younger ones a good hour or more in a decanter before serving. Cheers!

Barbera Wine in Italy

Last time we began looking at Barbera, a wine that in Italy has traditionally been produced as an inexpensive table wine to be enjoyed regularly with meals. It’s not been hailed as a great wine - there are other Italian wines that get that spotlight.

Barbera is thought to have originated in the hills of central Piemonte (“peh-ah-MON-tey”) Italy, where it has been known from the 13th century. That’s significantly earlier than Cabernet Sauvignon that has only been around since the 17th century.

Barbera is an early-ripening grape that, in Italy, is commonly grown on the cooler lower slopes below the more highly prized Nebbiolo grapes, and in other secondary locations. The best known Barbera is from the DOCG (the highest classification for Italian wines) of Barbera d'Asti. You’ll also find ‘Barbera d'Alba’ DOC (the main tier of Italian wine classification) and Barbera del Monferrato DOC, which tends to be somewhat sparkling (frizzante) and is rarely exported.

It wasn’t until the 1980s that the quality of Barbera began to significantly improve in Italy. It started being planted in better sites, yields were limited for quality as opposed to quantity and more attention was given to aging in better barrels. This took Barbera from a common light-bodied wine to something more special with greater flavor and character.

Barbera wines are best known for flavors of sour cherry, blackberry, herbs and black pepper with light tannins and high acidity.

The lightest versions of Barbera are generally not recommended for cellaring. I’ve learned this the hard way having previously opened three ‘prized’ bottles of Barbera on one special night and finding that all three, which had been stored properly in my wine fridge for approximately five years, had gone bad.

So, there’s a quick review of Barbera from Italy. Next time we’ll take a look at how Barbera came to California and its history here. Until then, Cheers!