Piedmont Grape Varieties

Arneis is a white wine grape variety primarily cultivated in the Piedmont region of northwest Italy, particularly in the areas of Roero, Langhe, and Monferrato. The name “Arneis” translates to “little rascal” or “difficult” in the local Piedmontese dialect, which is reflective of the grape’s reputation for being somewhat challenging to cultivate.

Arneis wines typically exhibit a pale straw-yellow color with greenish hues. They are known for their fruity and floral aromas, often reminiscent of white flowers, along with notes of stone fruits such as peach and apricot, and hints of citrus. On the palate, Arneis wines are crisp and vibrant, with a medium body and refreshing acidity. They can range from bone dry to slightly off-dry, depending on the winemaking style.

Arneis is a versatile grape that can produce a range of wine styles, from fresh and unoaked expressions to more complex and age-worthy wines that undergo some oak aging. It pairs well with a variety of dishes, including seafood, poultry, salads, and creamy pasta dishes.

Overall, Arneis wines offer a delightful combination of floral aromatics, fruity flavors, and zesty acidity, making them a popular choice for wine enthusiasts seeking something distinctive and refreshing.

Nascetta is a white grape variety native to the Langhe region in the Piedmont area of northern Italy. For many years, it was nearly extinct, but efforts have been made to revive its cultivation and winemaking, particularly in recent decades.

Nascetta wines are typically characterized by their aromatic profile, which often includes notes of acacia flowers, citrus fruits, herbs, honey, and exotic fruit. On the palate, they are known for their good structure and freshness.

Nascetta wines are versatile and pair well with a variety of dishes, including seafood, poultry, salads, and creamy pasta dishes. They are also enjoyable on their own as an apéritif.

Due to its revival and increasing popularity, Nascetta is now cultivated in several areas within the Langhe region, particularly around the town of Novello. While still relatively rare compared to other Piedmontese grape varieties, Nascetta is gaining attention for its unique characteristics and potential for producing high-quality wines.

Barbera is a red grape variety native to the Piedmont region of northwest Italy, where it has been cultivated for centuries. It is one of the most widely planted grape varieties in Italy and is known for producing wines that are vibrant, fruit-forward, and food-friendly.

The grape is valued for its high acidity, which contributes to the freshness and liveliness of Barbera wines. While Barbera is often overshadowed by the more prestigious Nebbiolo grape in Piedmont, it has gained recognition in its own right as a versatile and approachable wine.

Barbera wines typically exhibit a deep ruby-red color and aromas of ripe red and black fruits, such as cherry, raspberry, and blackberry, along with hints of spices and herbs. On the palate, Barbera wines are characterized by their juicy acidity, moderate tannins, and medium to full body. They are known for their lively acidity, which makes them incredibly food-friendly and suitable for pairing with a wide range of dishes.

Barbera wines can be enjoyed young and fresh, with bright fruit flavors and a lively character, or they can be aged to develop greater complexity and depth. In recent years, there has been a growing appreciation for aged Barbera wines, which can develop secondary flavors of leather, tobacco, and earthiness with time in the bottle.

In addition to its traditional expression as a varietal wine, Barbera is also used in the production of blended wines, where it adds acidity, color, and fruitiness to the final blend. Overall, Barbera is celebrated for its approachability, versatility, and ability to reflect the terroir of the Piedmont region.

Nebbiolo is a red grape variety primarily associated with the Piedmont region of northwest Italy, where it is considered one of the noblest and most prestigious grape varieties. It is best known as the primary grape used in the production of two of Italy’s most renowned wines: Barolo and Barbaresco.

Nebbiolo grapes are prized for their high acidity, firm tannins, and complex aromatics. They thrive in the cool climate and calcareous soils of Piedmont, particularly in the Langhe hills around the towns of Barolo, Barbaresco, and Alba.

Nebbiolo wines are typically light in colour, ranging from garnet to brick red as they age. They are known for their complex aromas, which often include notes of red fruits such as cherry and raspberry, floral notes like rose and violet, and savoury elements like tar and leather, along with the earthy notes. On the palate, Nebbiolo wines are characterized by their firm tannins, high acidity, and full body, with flavors that evolve and develop complexity over time.

Barolo and Barbaresco are the most famous expressions of Nebbiolo, known for their power, elegance, and longevity. Barolo is often described as the “King of Wines” and is known for its bold flavors, firm tannins, and ability to age for decades. Barbaresco, produced in a smaller area and with slightly different winemaking techniques, is often considered more approachable in its youth, with softer tannins and more delicate fruit flavors.

In addition to Barolo and Barbaresco, Nebbiolo is also used to produce other notable wines in Piedmont, including Nebbiolo d’Alba, Gattinara, Ghemme, and Roero. These wines offer different expressions of Nebbiolo, ranging from more approachable and fruit-forward to structured and age-worthy.

While Nebbiolo is primarily associated with Piedmont, it is also grown in other regions of Italy, as well as in other parts of the world such as California, Australia, and Argentina. However, it is in Piedmont where Nebbiolo truly shines, producing wines of unparalleled complexity, elegance, and longevity.

Dolcetto is a red grape variety native to the Piedmont region. Despite its name, which translates to “little sweet one” in Italian, Dolcetto grapes typically produce dry red wines. The name likely refers to the grape’s tendency to ripen earlier than other varieties, rather than indicating sweetness in the wine.

Dolcetto wines are known for their deep purple color and soft, fruity flavors. They are often described as having a characteristic light bitterness, which adds complexity to their flavour profile. Dolcetto wines typically exhibit aromas and flavours of dark fruits such as blackberry and plum, along with hints of herbs, spices, and almonds.

One of the key characteristics of Dolcetto wines is their approachability and versatility. They are generally lower in tannins and acidity compared to other Piedmontese reds like Nebbiolo, making them more suitable for early drinking. Dolcetto wines are often enjoyed for their juicy, fruit-forward character and can be paired with a wide range of foods.

In Piedmont, Dolcetto wines are traditionally served with everyday meals, making them a staple on the region’s dinner tables. They pair well with a variety of dishes, including pasta with tomato-based sauces, pizza, grilled meats, charcuterie, and medium-aged cheeses.

While Dolcetto wines are typically consumed young to preserve their vibrant fruit flavors, some producers also make more structured and age-worthy versions that can benefit from short to medium-term aging.