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Piémont
In Piedmont, hillside vineyards and relatively cool temperatures are perfect conditions for the long-lived wines of Barolo and Barbaresco. They are both produced from the Nebbiolo grape and require a minimum a few years of cellaring and are capable of lasting several decades.
Barbera is a fruity wine with naturally high acidity that requires lo...
In Piedmont, hillside vineyards and relatively cool temperatures are perfect conditions for the long-lived wines of Barolo and Barbaresco. They are both produced from the Nebbiolo grape and require a minimum a few years of cellaring and are capable of lasting several decades.
Barbera is a fruity wine with naturally high acidity that requires low yields to produce optimal results. The best wines come from the areas Asti and Alba.
The top dry white variety in Piedmont is Arneis, a fresh wine best consumed within a year after the harvest.
The sweet Moscato is antoher Piedmontese gem. This light-bodied sparkling wine is the perfect accompaniment to fruit-based desserts.
Subcategories
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Barolo
Barolo, which is made from 100 % Nebbiolo, is amoung the world's most fascinating wines because of its ability to develop a complex array of aromas.
When Barolos are young, typical aromas and flavors include roses, violets, dried flowers, anise, tar, new leather and prunes.
With age, barolos turn to more tertiary notes of dried flowers, poine, menthol, tar.
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Barbaresco
Barbaresco, as Barolo also made from 100 % Nebbiolo, offers an aromatic and flavor profile similar to that of Barolo, but the wines are generally lighter in body and less structured.
Barbaresco is often more accessible than Barolo at a young age and tends to have a shorter aging curve (around 20 years).
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Barbaresco Sori Paitin 1996 - Elia Pasquero
1996 Paitin di Pasquero-Elia 'Sori Paitin', Barbaresco DOCG, Italy
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Barolo Vigna Cappella di Santo Stefano...
1996 Podere Rocche dei Manzoni Vigna Cappella di Santo Stefano Barolo
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