Piedmont ("Piemonte"), litterally "At the foot of the mountain" is in the North-West of Italy, and its wines are known all over the world.

The first sources on the growing of vineyards in Piedmont can be found in the roman ages. Plinius the Old talks about them in his Natural History and even mentions the first barrels which were used "circa Alpes", close to the Alps. From then onwards, this growing of vineyards expanded throughout centuries. In the medieval times it can be read, in the Codix Astensis, that the town of Asti is a producer of good and excellent wine.

As time passed by more and more documents are written, highlighting the fact that "Voghera makes very good wine", that "Tortona produces unique wine", that "good wines are present in Alessandria", and so on for Acqui, Cassine and Saluzzo.

Consequently, the XVI century can already offer excellent results in terms of documentation.

Since these old times things have greatly improved, and now wines are produced in most areas of Piemonte.

Piemonte's wines are produced in the provinces of Alessandria, Asti, Cuneo, Novara and Vercelli.

The red wines of Piemonte are:

Barolo
Barbaresco
Dolcetto
Barbera
Gattinara
Ghemme
Freisa
Grignolino
Malvasia
Carema
Nebbiolo
Roero

The white wines are:

Erbaluce
Moscato
Cortese
Gavi

Red Wines

Barolo: This wine is produced from Nebbiolo grapes, devided into the Lampia, Michet and Rose' varieties. It must age for three years of which at least two must occur in a wooden barrel. The outcome is a wine which is dark, chewy and exhausting for the first few years of its life, and can subsequently blossom into a remarkable shower of flavors. It can be kept for a very long time and is at its best between the 5th and 8th year of age. It is best recommended for drinking with roast meat, game and cheese. The bottle must be stored in a horizontal position, and don't forget to check the cork from time to time. Make sure you open the Barolo wine bottles a couple of hours before serving.
Barbaresco: Like Barolo, this wine is produced from Nebbiolo grapes of Lampa, Michet and Rose' varieties. It must age for two years, of which one in a barrel of chestnut wood. The wine is of a deep red colour with orange shades. The alcohol content is 12 per cent and is at its best between the second and fourth year in its bottle. It is best recommended with grilled meat or feathered game. The bottle must be stored in a horizontal position and can be served at a temperature of 20 degrees. Make sure the bottle is opened a couple of hours before serving.
Dolcetto: There are various varieties of Dolcetto, the most known ones being Dolcetto d'Alba, Dolcetto d'Alba Superiore, Dolcetto delle Langhe Monregalesi, Dolcetto di Dogliani, Dolcetto di Diano d'Alba. They are all made from Dolcetto grapes and the wine might have purple shades. The alcohol content is a minimum of 11 per cent and is at its best during its first year in the bottle, except for the Superiore ones, which should be drunk during their second and third years. They should be served at temperatures between 18 and 20 degrees centigrade.
Barbera: This wine is made from Barbera grapes only, but sometimes Dolcetto, Freisa and Grignolino are added to it (in quantities of 10%-15%) and must age for one year in a barrel before being bottled. The alcohol content is 11.5 per cent and is at its best between the second and third year after being bottled.
Gattinara: It is mad from the Nebbiolo variety of grapes, but sometimes may contain up to 10% of Bonarda grapes. it must age for four years, two of which in wooden barrels. Its alcohol content is 12 per cent and is best drunk with games dishes or cheese. It can be kept for up to ten years and the bottle must be stored in a horizontal position.
Ghemme: It is made from Nebbiolo grapes for 60% to 85% of its contents, Vespolina for 10% to 30% and Bonarda novarese for up to 15%. It must age for 4 years of which 3 in a barrel. Its alcohol content is 12 per cent. It can last for 8 to 9 years but is at its best during the first year after being bottled.
Freisa: Freisa is made from Freisa grapes only. Its minimum alcohol content is 11 per cent and is at its best until its third year. It will be most appreciated with white meat dishes. Bottles of Freisa can be kept standing, and the wine should be served at a temperature of 18 degrees when young and at room temperature after 2 years.
Grignolino: This wine is produced from Grignolino grapes and has Freisa grapes contents of up to 10%. Its minimum alcohol content is 11 per cent, and is at its best during the first and second year. It can be used for the whole of a meal, but is mostly recommended for white meat dishes. It should be served at a temperature of 15 to 16 degrees.
Malvasia: It is produced from Malvasia grapes of various varieties, depending on the area it comes from: Casorzo, Schierano, ... Up to 10% of the grapes can be Barbera, Freisa and Grignolino. This is a sweet wine and should be drunk young and to accompany desserts. It should be served at a temperature of 8 to 10 degrees.
Carema: This wine is produced from Nebbiolo grapes only. Its alcohol content is a minimum of 12 per cent. It must age for four years, of which two must be in wooden barrels that don't contain more than 40 hectolitres. This explains its high production costs. It is best served with roast and grilled meat. It may be kept for 7 to 8 years but is at its best between its second and third year. It should be served at room temperature after having opened the bottle a couple of hours before drinking.
Nebbiolo: Nebbiolo is produced from Nebbiolo grapes only, and can be dry or sweet. When young it is very tannic and becomes gradually more velvety. The dry Nebbiolo must age for a year before being put on the market and its alcohol content is 12 per cent minimum. It is at its best between its second and fourth year and should accompany roast meat and game. It should be served at a temperature of 20 degrees. The sweet Nebbiolo is at its best during its first year when it is still possible to sense its grape perfume. It should be served with desserts at a temperature of 15 degrees.
Roero: Wines from this area, in the Alba region, are less well known but have been produced for a long time. 95% to 98% of the grapes used are of the Nebbiolo variety and the remaining 5% to 2% are of the white Arneis variety. The wine is dry and its alcohol content is 11.5 per cent minimum. It is at its best between its second and fourth year and should be served at a temperature of 18 degrees.

White Wines

Erbaluce: Mostly known as Erbaluce di Caluso, it is made from Erbaluce grapes. It tastes dry and fresh, with a minimum alcohol content of 11 per cent. It can be drunk as an aperitive and is most suitable for accompanying river and lake fish dishes. It is at its best during its first year. The bottles may be kept standing and the wine should be served at a temperature of 10 degrees.
Moscato: It is produced from white Moscato grapes which result in the wine being sweet and with a good deal of flavor. Its minimum alcohol content is 10.5 per cent. It should be drunk young, at the end of a meal, tipically with Panettone or baked cakes. The bottle should be stored in a horizontal position and the wine served at a temperature of 12 to 15 degrees. This wine also comes in a fizzy variety.
Cortese: This wine is produced from Cortese grapes and up to 15% may consist of whites grapes of another type, as long as their flavor is not too strong. It's a dry wine, very light, with an alcohol content of 10 per cent. Therefore it should be drunk very young and is most suitable for fish dishes. Serving temperature should be 8 degrees.
Gavi: Also known as Cortese di Gavi, it's a dry wine made from Cortese grapes, with a very fresh taste, and should be drunk young. It is most suitable for summer meals and to accompany fish dishes. The bottle may kept in a vertical position and the wine served at a temperature of 8 degrees. This wine also comes in a fizzy variety.

Lombardia

The Valtellina Wines

Valtellina: this wine is produced from the following grapes: Chiavennasca, Brugnola, Merlot, Pignola Valtellinese, Pinot Nero and Rossola. It is aged for minimum one year. This red wine has a bright red colour and is dry on the palate, slightly tannic with a minimum alcohol content of 11 per cent. It is at its best in the second and third year and should accompany red meat dishes. The bottle should be stored horizontally and the wine served at a temperature of 20 degrees.
Valtellina Superiore: the amount of Chiavennasca grapes that goes into making this wine is 95%. It is aged for 2 years and its content in alcohol is 12 per cent. On the palate it is dry and sligthly tannic. It should be drunk within one year of its release but may be kept for 5 or 6 years. It is best suited for accompanying game dishes. The bottle should be stored horizontally and the wine served at room temperature.
Valtellina Superiore Riserva: this wine has been aged for at least 4 years and once bottled may be kept for another 4 to 6 years. It is recommended to decant this wine before drinking it.
Valtellina Sfursat: it is produced from the same grapes of the above wines but having gone through the appassimento , which makes it slightly sweet and gives it an alcohol content of 14.5 per cent. It may be kept for a few years although it is at its best when young. It is recommended for cheese and desserts. It should be served at a temperature of 16 degres Centigrade.

At the foot of the Bergamo hills

Valcalepio Bianco: this dry white wine is produced from Pinot bianco (55% to 75%) and Pinot grigio (25% to 45%) grapes. Its alcohol content is 11.5 per cent and should be drunk within its first year. It is recommended to accompany fish dishes and bolliti . The bottle should be stored vertically and the wine served at 8 degrees.
Valcalepio Rosso: this full bodied and dry red wine is produced from Merlot (55% to 75%) and Cabernet Sauvignon (25% to 45%) grapes. It must be aged for 2 years. Its alcohol content is 12 per cent and may be kept for 3 to 4 years. It is recommended to accompany polenta e uccelli or roast meat dishes. The bottle should be stored horizontally and the wine served at room temperature.

The hills around Brescia

Botticino: this dry, rightly tannic and full bodied red wine is prodcued from Barbera (30% to 40%), Schiava gentile (20% to 30%), Marzemino (15% to 25%), Sangiovese (10% to 20%) grapes and its alcohol content is 12 per cent. It is at is best during the 3rd and 4th year and is suited to accompany roast meat dishes like lamb and goat. The bottle should be stored horizontally and the wine served at 18 degrees.
Capriano del Colle Rosso: this dry red wine is produced from Sangiovese (40% to 50%), Marzemino (35% to 45%), Barbera (3% to 10%), Merlot and other (up to 15%) grapes. It is at its best during its first year. The bottle should be stored vertically and the wine served at 18 degrees.
Capriano del Colle Trebbiano: this dry white wine is produced from Trebbiano Soave and/or Trebbiano toscano grapes and its alcohol content is 11 per cent. It should be drunk during its first year, the bottle should be stored vertically and the wine served at 8 degrees.
Cellatica: this dry red wine is produced from Schiava gentile (35% to 45%), Barbera (25% to 30%), Marzemino (20% to 30%), Barbera and Cabernet (up to 10%) grapes and its alcohol content is 11.5 per cent. It should be drunk between its first and second year and is recommended for all type of food. The bottle should be stored vertically and the wine served at 18 degrees.
Franciacorta Pinot: this dry white wine is produced from Pinot bianco grapes and its alcohol content is 11.5 per cent. It should be drunk during its first year and is best suited to accompany antipasti , fish and fried dishes. The bottle should be stored vertically and the wine served at 8 degrees.
Franciacorta Pinot Spumante: this is the spumante version of the above wine, but Pinot grigio and Pinot nero grapes may be added to its production. The bottle should be stored horizontally and the wine served at 6 degrees.
Franciacorta Rosso: this medium bodied and dry red wine is produced from Cabernet franc (40% to 50%), Barbera (20% to 30%), Nebbiolo (15% to 25%) and Merlot (10% to 15%) and its alcohol content is 11 per cent. It must be aged until the 31 of May of the year following the harvest. It may be kept for up to 4 years and is recommended as a wine for all dishes. The bottle should be stored horizontally and the wine served at 16 degrees when young and 18 degrees when older.

Around the Garda lake

Colli Morenici Mantovani del Garda Bianco: this dry white wine is prodcued from the following grapes: Trebbiano giallo and /or Trebbiano toscano (20% to 50%), Garganega (20% to 40%), Trebbiano nostrano and/or Pinot bianco (10% to 35%), Riesling Italico and Malvasia di Candia (15%). Its alcohol content is 11 per cent and is recommended for fish dishes. The bottle should be stored vertically and the wine served at 8 degrees.
Colli Morenici Mantovani del Garda Rosato: this dry and slightly bitter rose' wine is produced from the following grapes: Rondinella (20% to 50%), Merlot (20% to 40%), Rossanella (20% to 30%), Negrara and Sangiovese (15%). Its alcohol content is 11 per cent and it should be drunk whithin its first year. The bottle should be stored vertically and the wine served at 12 degrees.
Colli Morenici Mantovani del Garda Rosso: this dry red wine is produced from the same grapes as the above one. It may be kept for up to 2 years and should be served at 18 degrees.
Colli Morenici Mantovani del Garda Chiaretto: it's the rosato type of the above and its alcohol content is 11.5 per cent.
Colli Morenici Mantovani del Garda Rubino: it's the red type of the above wine and its alcohol content is 11.5 per cent.
Lugana: this white wine has a very delicate taste and is produced mainly from Trebbiano di Lugana grapes (90%) and its alcohol content is 11.5 per cent. It may be kept for up to 2 years but is at its best during the first one. It is recomended to accompany antipasti and fish dishes. The bottle should be stored vertically and the wine served at 8 degrees.
Lugana Spumante: it's the spumante variety of the above mentioned wine. The bottle should be stored horizontally and the wine served at 6 degrees.
Riviera del Garda Bresciano Chiaretto: this dry and slightly bitter rose' wine is produced from the following grapes: Groppello (Gentile, Groppellone and Mocasina variety, 30% to 60%), Sangiovese (10% to 25%), Barbera (10% to 20%), Marzemino (5% to 30%), Trebbiano, Nebbiolo, Schiava, Cabernet franc (up to 10%). Its alcohol content is 11.5 per cent and should be drunk within its first year. The bottle should be stored vertically and the wine served between 15 and 16 degrees.
Riviera del Garda Bresciano Rosso: this dry and slightly bitter red wine is produced from the same grapes as the above wine and its alcohol content is 11 per cent. It is at its best during its first or second year and is recommended to accompany red meat dishes. The bottle should be stored horizontally and During its first year the wine should be served at 16 to 17 degrees; after that it may be served at room temperature.
Riviera del Garda Bresciano Rosso Superiore: this red wine is the same as the above but this one has been aged for 2 years before bottled and its alcohol content is 12 per cent.
Tocai di San Martino della Battaglia: this dry and slightly bitter red wine is produced from Tocai friulano grapes and its alcohol content is 12 per cent. It should be drunk within ist first year but may be kept for up to 2 years. It is recommended for antipasti and fish dishes. The bottle should be stored vertically and the wine served at 10 degrees.

The Oltrepo' Pavese wines

Oltrepo' Pavese Barbera: made mainly from Barbera grapes but with Croatina and Uva rara being added to them, this red wine gets better as it ages. On the palate it is dry and tannic, slightly acidy. It may be kept for up to 3 years. The bottle should be stored horizontally, and the wine served at 18 degrees Centigrade when young, and at room temperature os of the second year.
Oltrepo' Pavese Bonarda: this dry and slightly tannic red wine is produced mainly from Croatina (locally called Bonarda) grapes (90%). Other grapes include Croatina and Uva rara and its alcohol content is 11 per cent. It is at its best during its first 3 years and is recommended to accompany roast pork dishes. The bottle should be stored horizontally and the wine served at 18 degrees when young and at room temperature when older.
Oltrepo' Pavese Cortese: this dry white wine is produced from Cortese grapes only and its alcohol content is 11 per cent. It should be drunk within its first year. The bottle should be stored vertically and the wine served at 8 degrees.
Oltrepo' Pavese Moscato: this sweet white wine is produced from Moscato bianco grapes only. and its alcohol content is 10.5 per cent. It should be drunk within its first year and is recommended for desserts. The bottle should be stored vertically and the wine served at 8 degrees.
Oltrepo' Pavese Moscato Spumante: it's the spumante variety of the above wine.
Oltrepo' Pavese: this dry, slightly tannic and full bodied red wine is made from the following grapes: Barbera (max. 60%), Croatina (min.25%), Uva Rara and Ughetta (max. 45%). Its alcohol content is 11.5 per cent and should be drunk within its first 2 years. The bottle should be stored horizontally and the wine served at 18 degrees.
Oltrepo' Pavese Barbacarlo: this red wine must be aged for 18 months and must have an alcohol content of 12 per cent.
Oltrepo' Pavese Buttafuoco: this red wine must be aged until the 1st of April of the year following the harvest and must have an alcohol content of 12 per cent.
Oltrepo' Pavese Sangue di Giuda: this naturally fizzy and slightly sweet red wine must be aged until the 1st of April of the year following the harvest and must have an alcohol content of 12 per cent.
Oltrepo' Pavese Pinot: this dry white wine is prodcued from Pinot grigio and/or Pinot nero grapes and its alcohol content is 11 per cent. It should be drunk within its first year and is recommended to accompany fish and shellfish dishes. The bottle should be stored vertically and the wine served at 8 degrees.
Oltrepo' Pavese Pinot Spumante: it's the spumante variety of the above wine. It also contains about 20% of wine produced from Riesling grapes and should be served at 8 degrees.
Oltrepo' Pavese Pinot Rosato: this slightly bitter and dry rose' wine is produced from Pinot nero grapes and its alcohol content is 11 per cent. The bottle should be stored vertically and the wine served at 12 degrees.
Oltrepo' Pavese Pinot Rosso: this red wine is best suited to accompany white meat dishes and bolliti and should be served at 18 degrees.
Oltrepo' Pavese Riesling: this dry white wine is produced from Riesling italico and/or Riesling renano grapes and its alcohol content is 11 per cent. It should be drunk within its first year and is recommended to accompany fish dishes and fried frogs, a local specialty. The bottle should be stored vertically and the wine served at 8 degrees.
Oltrepo' Pavese Riesling Spumante: this is the spumante variety of the above mentioned wine. It should be served at 5 to 6 degrees.

San Colombano al Lambro

San Colombano al Lambro: this dry, medium bodied and slightly bitter red wine is produced from the following grapes: Croatina (30% to 45%), Barbera (25% to 40%), Uva Rara (5% to 15%), other red grapes from the provinces of Milano and Pavia (up to 15%). Its alcohol content is 10.5 per cent and should be drunk within its first year. It is best recommended to accompany white meat dishes. The bottle should be stored vertically and the wine served at 16 degrees.

Liguria

The Riviera di Ponente Wines

Lumassina or Buzzetto Riviera di Ponente: this wine is produced from Lumassina grapes (at least 85%), and other grapes (up to 15%) that have the function of reducing the Lumassina grapes's acidity. This white wine has a yellow colour with green shades. On the palate it is dry and slightly acidy. It should be drunk within its first year and is best suited for fish dishes and the "lumache alla ligure" (Liguria fashion snales). The bottle should be stored vertically and the wine served at a temperature of 8 degrees.
Ormeasco Riviera di Ponente: it is produced from Ormeasco or Dolcetto grapes. It is a red wine with a bright colour. On the palate it is dry, medium-bodied and slightly bitter. Its alcohol content varies between 11 and 14 per cent. It is at its best dring its first year, but may be kept for 2 or 3 years. It is recommended for red meat and game dishes. The bottle should be stored horizontally and the wine served at 18 degrees.
Ormeasco Riviera di Ponente Sciacchetra': this cherry-coloured wine is produced from the same grapes as above. On the palate it is slightly sweet. It should be drunk when young. The bottle should be stored vertically and the wine served at 14 degrees.
Pigato Riviera di Ponente: this white wine is produced from Pigato grapes only. Its colour is yellow with pink shades. On the palate it dry, full-bodied and slightly bitter. Its alcohol content is 11 per cent. It is at its best when very young and not older than one year old. It is best suited to accompany fish dishes. The bottle should be stored vertically and the wine served at a temperature of 9 to 10 degrees Centigrade.
Rossese Riviera di Ponente: it is made from Rossese grapes excluding those from Dolceacqua that are classified in the DOC type. This red wine is dry on the palate and its alcohol content is 11 per cent. It should be drunk within 2 years. The bottle should be stored horizontally and the wine served at 16 degrees Centigrade.
Vermentino Riviera di Ponente: it is produced from Vermentino grapes and its colour is light yellow. On the palate it is dry, fresh and fruity. Its alcohol content is 11 per cent. It should be drunk within its first year. It is recommended for antipasti di mare and for fish dishes. The bottle should be stored vertically and the wine served at a temperature of 8 degrees.

The wines from the Nervia valley

Rossese di Dolceacqua: this dry red wine is produced mainly from Rossese grapes (95%). Its alcohol content is 12 per cent and may be kept for up to 4 years. The bottle should be stored horizontally and the wine served at 18 degrees.
Rossese di Dolceacqua Superiore: this wine must be aged until the 31 of October of the year after the grapes were harvested and its alcohol content is 13 per cent. It may be kept for 3 or 4 years. It is recommended to accompany roast dishes. The bottle should be stored horizontally and the wine served at room temperature.

The Cinque Terre

Cinque Terre: this dry white wine is produced mainly from Bosco grapes (60%). Other grapes include Albarola and/or Vermentino. Its alcohol content is 11 per cent and should be drunk when very young and not after its first year. It is best suited to accompany vegetables and fish dishes. The bottle should be stored vertically and the wine served at 10 degrees.
Cinque Terre Sciacchetra': this wine is produced from the same grapes as the above one, but they have gone through appassimento, which gives the wine an alcohol content of 17 per cent. The wine is then aged at least until the 30th October of the year following the harvest. On the palate it ranges from almost sweet to dry. It may be kept for 4 or 5 years and is recommended for desserts like ice-cream, cookies and fruit salads. It should be served at a temperature of 12 degrees.

The Luni hills

Colli di Luni Bianco: this white dry and fruity wine is mainly made from Trebbiano toscano and Vermentino grapes. Other grapes include Albana, Albarola, Greco and Malvasia. Its alcohol content is 11 per cent and is recommended to accompany antipasti and fish dishes. The bottle should be stored vertically and the wine served at 8 degrees.
Colli di Luni Rosso: this dry red wine is produced mainly from Sangiovese, Canaiolo, Merlot and Pollera grapes. Other grapes include Cabernet and Ciliegiolo. Its alcohol content is 11 per cent and may be kept for up to 2 years. The bottle should be stored horizontally and the wine served at 16 degrees.
Colli di Luni Vermentino: this dry and fruity white wine is produced only with Vermentino grapes. Its alcohol content is 11 per cent and should be drunk when very young. It is best suited to accompany fish dishes, the bottle should be stored vertically and the wine served at 9 to 10 degrees.

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