This full-bodied, red wine is made from Nebbiolo grapes in a small area in Piedmont with a unique soil and climate conditions. It has been produced since the 19th century, and soon after its invention, it became a favorite among the Italian and European nobility.

According to Italian DOCG regulations, Barolo needs to matured for at least 36 months, while those aged for five years carry the prestigious Riserva label. It is a robust, but elegant wine, which is very high in tannins that soften with aging. 

This red Italian wine is produced in the DOC region that surrounds the city of Alba and in some areas overlaps with Barolo and Barbaresco wine regions. The wine is produced with a minimum of 85% Barbera grapes, with the only permitted addition of Nebbiolo. Barbera d’Alba wines are age worthy and well-balanced, with high acidity, refined tannins, and typical floral and fruit notes, which may evolve with age.

Though they are bold and rich, the acidity in the wine makes it work well with charcuterie, cheese, poultry, risottos, and pasta dishes.

This powerful red wine is produced from Nebbiolo grapes grown on the nutrient-rich soils around the city of Barbaresco in Piedmont. For a long time, the wine was considered as the less prestigious, lighter cousin of the Nebbiolo-based Barolo, but in the 1960s Barbaresco managed to emerge from Barolo’s shadow and position itself as an approachable, good-quality wine.

According to the Italian DOCG regulations, Barbaresco needs to mature for at least two years, while those aged for four years carry the label Riserva. Barbaresco wines are often described as refined and elegant, but also rich in acidity and tannins, with spicy flavors and aromas of roses, fruits, licorice, and truffles. 

Asti Spumante is a fully sparkling wine produced under Asti DOCG appellation. It is made from Moscato Bianco grapes and most commonly by Charmat method, in which fermentation takes place in pressurized tanks. If it is made using the traditional method, where the wine undergoes a second fermentation in the bottle, it is labeled Asti Spumante metodo classico.

The best examples of Asti Spumante are light, fresh, and sweet, without being cloying. Flavors and aromas are floral and fruity, reminiscent of peaches, pears, oranges, acacia, and honeysuckle. Asti Spumante wines are traditionally paired with desserts, but they also make a great aperitif and go well with charcuterie. 

Arneis is a native grape from Piedmont that gives the best results in Roero—where it is used in the production of the famed Roero Arneis DOCG. Its exact origin is not known, but it is assumed that it has been cultivated in the area since the Roman times.

Between two world wars, it was on the verge of extinction, but in the 1960s, it was reintroduced to the region as a variety that has excellent potential to produce refined dry wines of great character. The grape is also used in the production of dessert and sparkling wines. 

Exclusively made from Dolcetto grapes, this fruity and fresh Italian wine is produced in the provinces of Asti and Cuneo. Usually lighter and more subtle than other Dolcetto counterparts, these medium-bodied red wines are characterized by the aromas of dark fruit, with hints of pepper, licorice, and spices, and a typical almond finish.

Though are usually enjoyed young, some styles may age well, and to be classified as Superiore, they need to mature for a minimum of twelve months. Often dubbed as food-friendly wines, Dolcetto d’Alba pair well with charcuterie, legume dishes, or pizza, as well as some of Piedmont classics such as carne cruda, agnolotti del plin—pasta variety with a meat filling—and different pasta dishes with veal or beef ragùs and mushroom-based sauces.

Dolcetto di Diano d'Alba is an Italian appellation from Piedmont designated for production of red varietal wines that are made exclusively from Dolcetto—a grape native to the region. These ruby red wines will usually display fruity aromas of plums, berries, and cherries that are sometimes accompanied by spicy and floral notes.

Often, they will also have a subtle almond finish. These wines are best paired with local cuisine, and they can match anything from pasta dishes, soups, charcuterie, risottos, poultry, and cheese.

Hailing from Piedmont, these white wines are produced from Arneis grapes, which must constitute at least 95% of the blend. Dry and crisp Roero Arneis wines are well-structured, with typical floral notes and fruity nuances of apricots or pears.

Their fresh, mineral flavor and well-balanced acidity can match a variety of dishes, from appetizers, soups, and salads to lighter pork and chicken based dishes. Roero Arneis is also produced as a sparkling (spumante) wine.

Exclusively made from Dolcetto grapes, which are grown on the hilly vineyards surrounding the city of Dogliani, this DOCG label produces full-bodied, ruby red wines with intense aromas of fresh fruit, and a typical almond finish. They can be enjoyed young, while the Superiore labels must age for a minimum of 12 months.

Because of its good acidity and tannins, as well as its vibrant character, Dogliani wines can pair with a variety of dishes. They perfectly match traditional Piedmont classics such as agnolotti del plin—pasta variety stuffed with a meat filling—as well as other rustic meat and pasta dishes, preferably with truffle or mushroom sauces.