Piedmont Red Wine
The cool, extreme north-west corner of Italy that is Piedmont produces some of the world's finest, most ethereal, age-worthy red wines. Particularly in the famous communes of Barolo and Barbaresco where the nebbiolo varietal enjoys its most glorious expression. Nebbiolo is usually tannic, generously acidic, and savoured for typical aromas of rose petal, liquorice, black cherry, tar and truffel, reflected as similar flavours on the palate, along with violet, leather, prune and tobacco. When left to a decent age, nebbiolo develops a beguiling range of further complexities that make it pair supremely with food. With a similarly brisk, vibrant acidity yet darker, richer fruit, barbera is the second most popular grape in Piedmont and one to make quite delicious, ageable wines redolent of blueberry, black cherry, dried fruit with hints of mocha. Then, for early-drinking pleasure is Piedmont's ubiquitous own dolcetto, or 'little sweet one'. Despite the name, docetto is typically vinified dry, has comparatively good tannins, a fresh, dark fruit profile, and less acidity that renders it extremely quaffable.
A genuine jewel in the crown of the Boglietti holdings is the famous 'Roscaletto' vineyard in La Morra. Inherited by Enzo >
This single vineyard Barolo is, after a decade plus of maturation, now in full flight -- particularly given that the 2009 >
A cross between Barbera and Nebbiolo, rises Albarossa. Medium in body, it's full of plummy dark fruit with plenty of brooding >