Piedmont’s wine growing history is ancient in origin, with the Greeks being the first to bring quality wines to the region. From Liguria they expanded into Piemont bringing vine shoots and cuttings used to establish the first vineyards. The Romans continued to cultivate fine wines, but with fall of the Roman Empire , wine making in the region went into a period of decline. Despite the barbarian invasions, traditions did survive and the growth of the grapevine continued after the beginning of the second millennium.
Piedmontese vine growing occurs predominately in the two large areas known as the Langhe and Monferrato. The Langhe region is full of splendid hills, bounded by the Tanaro and Bormida valleys and the Ligurian Alps. The hills, which geographically speaking make up an extension of the Northern Apennines into Western Padania, slope down from an altitude of 700–800 metres. Some of the most famous wine production takes place in this region. This includes not only Barolo and Barbaresco, but also Moscato d'Asti, Nebbiolo, Barbera and Dolcetto.
The Monferrato vine growing area is subdivided into two geographically distinct areas. The Villafranca d'Asti valley, the Borbore stream and the lower part of the Tanaro valley divide the northern Lower Monferrato from the
Upper Monferrato, differing from the usual geographical use of the terms "upper" and "lower," is the southern part, and has lower altitudes (average of 350 meters) in comparison to the hills of Asti. The slopes are steeper and the valleys less marked. The names Acqui, Ovada and Gavi are the provincial capitals of winemaking. There is considerable production of Barbera del Monferrato and Moscato d'Asti, and two brands of the esteemed white Cortese wine: Alto Monferrato and di Gavi. Also noteworthy are the richly flavoured Dolcetto di Acqui and di Ovada, and the lesser known (mostly due to modest production) but appreciated and prized by connoisseurs, Brachetto d'Acqui dessert wine.
The table below provides information to help you match the major appellations of the region with the grape
Type
|
Wine
|
Grapes Used
|
Red
|
Barolo
|
Nebbiolo
|
Red
|
Barbaresco
|
Nebbiolo
|
Red
|
Barbera
|
Barbera
|
Red
|
Dolcetto
|
Dolcetto
|
Red
|
Bonarda
|
Bonarda [traditionally called Croatina]
|
Red
|
Ghemme
|
Nebbiolo
|
Red
|
Gattinara
|
Nebbiolo or Bonarda
|
Red Effervescent
|
Brachetto
|
Brachetto
|
Red
|
Grignolino
|
Grignolino
|
White effervescent
|
Moscato d’Asti
|
Moscato
|
White
|
Gavi or Cortese
|
Cortese
|
White
|
Roero Arneis
|
Arneis
|
White Sparkling
|
Spumante
|
Moscato
|
When you exit the autostrada or leave the train station at
In total, there are 12 DOC and DOCG wines from Astesana, and when the various types and sub-denominations are factored in, over 47 types of possible wordings can appear on the wine labels. It is no wonder people can get confused about what to buy! The descriptions provided on the follwing pages are not intended as an exhaustive list of all wines available, but hopefully they will give you a guiding hand with your selection.
Barbera – The Barbera grape occupies nearly 35% of
Piedmont’s provinces of
Essentially you have the choice of three styles of Barbera. First, the stainless steel aged Barbera produces a fresher, fruity wine. Thanks to their plentiful anthocyans and their reduced tannins, in skilled hands Barbera grapes can produce splendid easy-to-drink medium-bodied reds that are affordable and approachable when young. Next, the barrique-aged Barberas that are grand and powerful. Giacomo Bologna changed everything for Barbera when he released his Bricco dell’Uccellone in the early eighties. Selecting grapes from the best vineyards and aging them in new French barriques, his results started a revolution in Piedmont wine-producing circles. Today’s producers are now using the barrel to soften out their acidic Barbera wines. Barrique techniques, combined with lower yields and old vines, are producing wines that are big and soft. The 11% alcohol levels of the supermarket brands can be raised to 14% or higher in some of the new-style Barbera wines. The best selections and the ‘Superiore’ version will grace any table, and are perfect with top quality meat, game and mature cheeses. To obtain a ‘Superiore' denomination requires adherence to strict regulations, including careful selection of the grapes and barrel refining in the cellar for a minimum of 1 year. If stored properly, these wines can be appreciated even after 10 years in the bottle. Finally, the third type of Barbera comes from producers who are blending Nebbiolo and Barbera grapes. These super-Piemonte wines fall under the Langhe Rosso DOC denomination, and typically consist of around 60% Barbera and 40% Nebbiolo. They represent Piedmont's answer to super-Tuscans. They can cost as much (if not more) than Barolo and Barbaresco.
In the Astensana zone (ancient wine roads) Barbera is king and in
How you feel about strong oak flavours in wine;
How much you want to spend;
How well you can store the wine;
Whether you want to invest for the future and lay the wine down;
What you are going to drink it with;
Since 1970 Barbera d’Asti DOC and Barbera del Monferrato DOC have been produced from perfect soils, the best exposure of hills and a great microclimate.
Barbera d’Asti – This is one of the most important wines of Astensana. Linked with ancient farming traditions, the grapes are harvested quite late (early October). This wine is sold in various forms and is increasingly becoming the choice of knowledgeable consumers. Although the ‘Barbera’ label is not yet well known outside of
Recommended tasting temperature for Barbera d’Asti wine is normally 18–20 degrees centigrade, and you should open the bottle at least two hours before drinking.
Piemonte Bonarda – This ruby-red wine is made from a traditional Piedmontese grape that has been around since the 16th century. It is best cultivated in very exposed sites, which perhaps explains why it is currently only grown in small amounts in this region. The Bonarda grape has also been exported to other parts of the world, and is used increasingly in blended wines. This is a full-bodied wine with a long lasting bouquet and a fragrance that comes with a subtle hint of almond. It is slightly tannic but with less acidity than its near neighbour the Barbera grape, and it is more rounded and softer. A wine with style and character that is not available in large quantities, this is an excellent choice for those who do not shrink from being more individual with their wine collections. It pairs well with hors d’oeuvres, cold meats, soups and red meats, and is excellent with fresh or mild cheese. Recommended tasting temperature is 18–20 degrees centigrade.
Piemonte Brachetto – This is the red cousin of the white Moscato grape. A great Piedmontese desert wine whose production is limited, but its scarce quantity is compensated by its excellent quality. It is produced by 18 communes in the
Barbera Del Monferrato – This area claims the Barbera grape as its own. A dry, vaguely semi-sweet, full to medium-bodied wine, usually effervescent or sparkling, that leaves the palate pleasantly velvety. It is a ruby red colour of varying intensity. Good vintages are aged up to four years. It pairs well with all meats, including chicken, and can complement spicy cheeses when aged. Its light froth results from natural fermentation, and makes it a good accompaniment to beef stews. Recommended tasting temperature is 18–20 degrees centigrade, and you should open the bottle at least two hours before drinking.
Grignolino – One of the great aristocratic wines of
Asti Spumante – The best known sweet white sparkling wines of this region, Asti Spumante is made from the Moscato grape. Millions of bottles are exported from
Moscato D’Asti – This aromatic wine is not so well known outside
Cortese Alto Monferrato – One of the most important of the dry white wines produced in this area. Even though the Cortese grape has been around since the 18th century, this wine does not enjoy the same reputation as the reds and the Moscatos. It is however an easy drinking wine that is delicious with the right food. The grape is only grown in very hilly areas with appropriate slopes and exposures. It is bright straw yellow in colour, sometimes edging towards green. It comes in dry still, dry frizante, and dry sparkling varieties. Normally it has an aromatic slightly acidic bite. Cortese Alto Moferrato is drunk quite young, after 1–2 years of aging standing. It pairs well with hors d’oeuvres, light fish, pasta, risotto, vegetable dishes and bruschetta. Recommended tasting temperature is 8–10 degrees centigrade.