Piedmont wines
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Your guide to Piedmont
History of wines from Piedmont
The history of Piedmontese wines dates back to the sixth century BC, when the Celtic-Ligurian peoples practiced viticulture in the region. By the Middle Ages, specific wine production areas were defined, with Nebbiolo vines planted in Turin and Upper Piedmont, and Grignolino in Monferrato. The 14th century saw Italian agricultural writer Pietro de Crescentius note the efforts of Piedmontese winemakers to create "Greek style" sweet wines by drying out grape clusters.
In the 19th century, Piedmontese red wines began to take on modern characteristics. Barolo was born in 1830 through the work of the Marquises Falletti and Count Camillo Benso di Cavour. Later, Barbaresco emerged, another great expression of Nebbiolo, thanks to Domizio Cavazza. The Austrian Empire's high tariffs on Piedmontese wines to Austrian-controlled areas of northern Italy sparked the Italian revolts of 1848-1849, highlighting the region's significant role in Italian unification.
The modern Barolo wine revolution began in the late 1970s with the "Barolo Boys," a group of winemakers who introduced innovations like aging in French barrels and reducing grape harvests. This transformed Barolo into a more approachable and complex wine. The region's winemaking culture continues to evolve, with a focus on artisanal production and indigenous grape varieties like Nebbiolo, Barbera, and Dolcetto.
Terroir of Piedmont
The terroir of Piedmont is characterized by its diverse and fragmented vineyards, with many different owners contributing to the region's rich viticultural landscape. The Langhe Hills, where Barolo and Barbaresco are produced, feature a mix of limestone, clay, and sandy soils, influenced by the region's unique climate with warm days and cool nights. The fog-prone Langhe Hills, particularly in the autumn, slow down the ripening of grapes like Nebbiolo, contributing to the distinct flavors and aromas of these wines.
Each of the 11 communes in the Barolo DOCG appellation has its own distinct terroir, with variations in mesoclimates, soil types, and altitudes. For example, Castiglione Falletto produces wines with powerful tannins, while Monforte d'Alba produces a silkier, smoother style. This diversity in terroir results in a wide range of expressions, from the robust tannins of Barolo to the delicate flavors of Arneis, making Piedmont a fascinating region for wine enthusiasts to explore.
Top grapes in Piedmont
Nebbiolo
Nebbiolo is the premier grape of Piedmont, renowned for producing the prestigious Barolo and Barbaresco wines. This grape is celebrated for its robust tannins, high acidity, and distinctive scent often described as 'tar and roses.' Nebbiolo grapes typically ripen late in October and are known for their thin skin and susceptibility to the environment, which often leads to significant variation between vintages. The wines made from Nebbiolo are noted for their ability to age and develop more complex flavors over time, making them highly sought after by wine enthusiasts and collectors.
Barbera
Barbera, the most widely planted grape in Piedmont, is appreciated for its deep color, low tannins, and high acidity, making it very versatile in winemaking. This grape adapts well to various winemaking techniques, often resulting in a wide range of styles from light and fruity to deep and full-bodied. The high acidity of Barbera makes it particularly well-suited to pairing with the rich and hearty cuisine of Piedmont, such as truffle dishes and meaty pastas. It is also a popular choice for everyday drinking, offering a more approachable price point and earlier maturation than its regional counterparts like Nebbiolo.
Dolcetto
Dolcetto, which translates to 'little sweet one,' is somewhat misleading as the wines produced from this grape are typically dry and feature flavors of black cherry and licorice. This grape matures earlier than Nebbiolo and Barbera, making it a popular choice for early release wines that are best enjoyed young. Dolcetto wines are known for their soft tannins and pleasant fruitiness, making them an excellent match for casual meals and light fare. Despite its name, Dolcetto offers a robust flavor profile that can stand up to a variety of dishes, making it a versatile choice for both dining and casual sipping.