Tag Archives: piemonte

Altare

Posted on by
4

Altare – the first of their name

Silvia Altare, Queen of the Andals, the Rhoynar and the first Cry, Protector of the grape, Queen of the Langhe, Khaleesi of the Great Grass Sea, Mother of Dragons, The Unburnt, Breaker of Chains and the Lady of the Annunziata

Toni Fadnes
Altare Family
Photo of the Altare Family, from their website

The words that come to mind when thinking of the Altare family are: Insieme & Energy.

And for those of you who are not Game of Throners, when I say that the Altare family is first of their name, I am referring to the “Barolo Revolution” and the introduction of barrique to the area. On top of that, they are known for their extraordinary wines and and incomparable energy.

Winemaking

In 1976, Elio traveled to Burgundy and it was a trip that would change the course of history forever. Elio infamously took his father’s big barrels outside and chopped them up. He wanted to use small barrels instead, barrique, like the french. This act would eventually lead to his disinheritance. But Elio persevered.

Today, the family still use small barrels (barrique) for most of their wines, and steel tanks for the dolcetto d’alba , barbera d’alba and langhe nebbiolo. The oak is used as a tool, and none of their wines have a significant presence of oak flavors. Try putting it in a blind tasting lineup and see for yourself.

With a total of 10 hectares, they make about 70,000 bottles a year.

Fun fact

SEVEN PRODUCERS,
SEVEN DIFFERENT STORIES,
ONE SINGLE LABEL: L’INSIEME

Silvia’s father, Elio Altare, isthe founder of L’Insieme. And what is L’Insieme? It’s a project between 7 winemakers in Langhe where they donate a percentage of the proceeds to a good cause. Below you will see their own explanation of the project (found on their website).

The project aims to make wines which, under a single brand, tell a story of friendship and collaboration, of hard work, shared passion for the Langhe and its outstanding grapes.

The dream is that, from this union, the resultant label will be a symbol of friendship and mutual aid. A wine that is our personal way of thanking the land that gave us our roots and its support.

Our goal is to make L’Insieme wine a practical ethical tool, allowing us to fund projects of high social value as a way of giving back to our local area a part of the good fortune and beauty it has given us.

Fun fact II

When it comes to blind tasting, we all know Silvia and Elio are very good. They have trained their noses for years. But the one who always seems to surprise us with her incredible ability is Lucia, Elio’s wife. She will sit quietly, while everyone shares their opinions and then all of a sudden she will blow you away with her analysis. A very impressive woman.

The Altare Wines

Wines available in:
Norway
Sweden
Denmark
USA
UK
Italy

Altare Uno Per Uno

It’s exactly what it says: one by one. The family hand destems the grapes, berry by berry, and the results are magnificent. It’s also why the price might be a little higher. Imagine the work behind this wine. And if you can’t, check out the picture below.

BASIC INFORMATION

Product name: Uno Per Uno
Grape: 100% nebbiolo
Classification: DOCG
Number of bottles produced: 1,500
Color: light ruby red with garnet reflections
Fragrance: fresh fruits, rose petals and flowers
Taste: warm, elegant, smooth silky tannins
Food pairing: red meat, aged cheese

VINIFICATION (Wine-making)

Method: hand-destemming the berries, one by one. Looking for the purity of the fruit of nebbiolo, making sure there are no stems, no leaves and no ugly berries
Ageing: 

VINEYARD

Soil: marna with clay and sand
Exposure:  south, south-east
Year of plantation: 1948

Barolo Brunate

The last vintage of Brunate is 2011. Altare rented the plot and the owners decided to make their own wine.

BASIC INFORMATION

Product name: Brunate
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 1,200 – 1,500
Color: intense ruby red with garnet reflections
Fragrance: red fruits, floral, light and feminine
Taste: warm, elegant, long finish with wild rose and violet
Food pairing: red meat, game, aged cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for 4/5 days in rotary fermentors with temperature control
Ageing: 24 months in french barrique

VINEYARD

Soil:  various
Exposure:  south, south-east
Age of plants: 20 to 90 years old

Cannubi

BASIC INFORMATION

Product name: Cannubi
Grape: 100% Nebiolo
Classification: DOCG
Number of bottles produced: 1,500
Color: light ruby red with garnet reflections
Fragrance: fresh fruits, rose petals and flowers
Taste: elegant, soft silky tannins
Food pairing: red meat, aged cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for 4/5 days in rotary fermentors with temperature control
Ageing:  24 months in french barrique

VINEYARD

Soil: marna with clay and sand
Exposure:  south
Age of plants: 30 years old

Barolo Ceretta Vigna Bricco Riserva

Altare chooses to release this wine later than the rest of the barolo’s. The extra time can be beneficial for a wine with more masculine characteristics.

BASIC INFORMATION

Product name: Ceretta Vigna Bricco Riserva
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 5,000 – 6,000
Color: intense ruby red with garnet reflections
Fragrance: mature fruits, spicy, tobacco, darker fruits, licorice
Taste: warm and elegant, with mint and spice notes
Food pairing: red meat, aged cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for 4/5 days in rotary fermentors with temperature control
Ageing: 24 months in french barrique

VINEYARD

Soil: sandstone, limestone and chalk
Exposure:  south, south-east and south-west
Age of plants: 15 years old

Barolo Arborina

BASIC INFORMATION

Product name: Arborina
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 6,000
Color: intense ruby red with garnet reflections
Fragrance: rose petals, flowers, light, sweet
Taste: elegant, with smooth but intense tannins
Food pairing: red meat, game, aged cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for 4/5 days in rotary fermentors with temperature control
Ageing:  24 months in french barrique

VINEYARD

Soil: marna stone with clay and sand
Exposure:  south, south-east
Year of plantation:  1948

Barolo

BASIC INFORMATION

Product name: Barolo
Grape: 100% Nebbiolo
Classification: DOCG
Number of bottles produced: 10,000
Color: intense ruby red with garnet reflections
Fragrance: red fruit, raspberry, redcurrant, wold roses that evolve into licorice and spice notes
Taste: elegant, persistent with long finish ans soft tannins
Food pairing: red meat, aged cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for 4/5 days in rotary fermentors with temperature control
Ageing:  24 months in french barrique

VINEYARD

Soil:  various
Exposure:  south, south-east
Age of plants:  from 20 to 30 years

La Villa

La Villa is a blend of nebbiolo and barbera grapes, which gives the best of both worlds; tannins and acidity.

BASIC INFORMATION

Product name: Langhe La Villa
Grape: Barbera & Nebbiolo
Classification: DOC
Number of bottles produced: 2,500 – 3,000
Color: intense ruby red
Fragrance: plums, berries, rose petals
Taste: fresh, well balanced tannins, pleasant acidity from the barbera
Food pairing: pasta, charcuterie, meat

VINIFICATION (Wine-making)

Method: maceration on the skins for 3/4 days in rotary fermentors with temperature control
Ageing: new french barrique for 18 months

VINEYARD

Soil: clay and tufa stone
Exposure:  south-east
Year of plantation/age of plants:  various

Giarborina

A “baby barolo”, somewhat in the middle of a langhe nebbiolo and a barolo, made with grapes from the Arborina vineyard.

BASIC INFORMATION

Product name: Langhe Giarborina
Grape: 100% nebbiolo
Classification: DOC
Number of bottles produced: 2,000 – 2,500
Color: ruby red with garnet reflections
Fragrance: intense balasmic notes, aromas of fruit, rose petals
Taste: red fruit, raspberry, persistant
Food pairing: red meat, soft to medium aged cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for 3/4 days in rotary fermentors with temperature control
Ageing: new french barrique for 18 months

VINEYARD

Soil: clay and sand
Exposure: south, south-east
Year of plantation:  1948, 1989

Larigi

Could also be called a “barbera superiore”, but I prefer the name Larigi. The vineyeard is located next to the winery. A “single vineyard” barbera named Larigi.

BASIC INFORMATION

Product name: Larigi
Grape: Barbera
Classification: DOC
Number of bottles produced: 2,500 – 3,000
Color: dense purple red
Fragrance: small red fruits, very persistent
Taste: warm, soft, intense, silky tannins, pleasant acidity, red berries
Food pairing: grilled meat,c heese and salami

VINIFICATION (Wine-making)

Method: maceration on the skins for 3/4 days in rotary fermentors with temperature control
Ageing: new french barrique for 18 months

VINEYARD

Soil: clay and sand
Exposure:  south, south-east
Year of plantation/age of plants: 1948

L’Insieme

You can read more about L’Insieme here.

BASIC INFORMATION

Product name: L’Insieme
Grape: various
Classification: 
Number of bottles produced: 1,500
Color: intense ruby red
Fragrance: spicy and intense
Taste: big structure, taste is much more “international”, spicy and herbal
Food pairing: red meat, game, cheese

VINEYARD

Soil: various
Exposure: various
Age of plants:  10 to 30 years

Langhe Nebbiolo

BASIC INFORMATION

Product name: Langhe Nebbiolo
Grape: Nebbiolo
Classification: DOC
Number of bottles produced: 8,000
Color: intense ruby
Fragrance: rose petals and red fruits
Taste: Tannins, but not dry. Red fruits and good acidity
Food pairing: antipasto, pasta, red meat

VINIFICATION (Wine-making)

Method: maceration on the skins for 3/4 days in rotary fermentors with temperature control
Ageing: 5 months in aged french barrique

VINEYARD

Soil: calcareous but also sandy
Exposure: various, south-east, east
Age of plants:  20 to 50 years old

Barbera d’Alba

BASIC INFORMATION

Product name: Barbera d’Alba
Grape: Barbera
Classification: DOC
Number of bottles produced: 15,000
Color: ruby red with violet reflections
Fragrance: violets and black cherry
Taste: full bodied, good acidity, dark red fruits
Food pairing: antipasto, pasta, fatty cheese and salami

VINIFICATION (Wine-making)

Method: maceration on the skins for 3/4 days in rotary fermentors with temperature control
Ageing: 5 months in aged french barrique

VINEYARD

Soil: calcareous but also very sandy
Exposure:  various, east, north-east
Age of plants: 10 to 30 years old

Dolcetto d’Alba

BASIC INFORMATION

Product name: Dolcetto d’Alba
Grape: Dolcetto
Classification: DOC
Number of bottles produced: 18,000 – 20,000
Color: intense violet
Fragrance: violet and black cherry
Taste: cherries, black cherry, medium-bodied, easy to drink
Food pairing: antipasto, pasta, light cheese, pizza, panini

VINIFICATION (Wine-making)

Method: maceration on the skins for approximately 2 to 3 days maximum in rotary fermentors with temperature control
Ageing:  stainless steal tank for about 10 months

VINEYARD

Soil: calcareous but also very sandy
Exposure: various, mostly north and north-east
Age of plants: 20 to 40 years old

Altare Winery

Frazione Annunziata 51, 12064 La Morra
elioaltare@elioaltare.com
+39 0173 50835

Cover photo: Elio Altare Website
Labels: Elio Altare Website
Other photos: Oda Randmæl
Text: Oda Randmæl & Toni Fadnes

Cavallotto Langhe Nebbiolo

Posted on by
Reply

Cavallotto Langhe Nebbiolo

The Cavallotto Langhe Nebbiolo is made with nebbiolo grapes from Bricco Boschis, Vignolo, Codana and Pernanno. The wine is fermented with indigenous yeast, macerated with submerhed cap for 20-35 days and then aged in slavonian oak casks for 15-18 months. The wine spends another 6 months in the bottle before it’s released.

Cavallotto – Giuseppe & Alfio

At the top of the Bricco Boschis hill you’ll find the Cavallotto brothers. Alfio and Giuseppe (and their sister Laura) run the winery today as the 4th generation winemakers. Speaking of being a nerd, just like Marco Marengo, Giuseppe is a nerd. He has not one, not two but at least THREE weather stations of his own. And his attention to detail is not limited to weather. No wonder the wines are so damn good.

Cavallotto Langhe Nebbiolo

Langhe Nebbiolo 2016

The 2016 vintage has a an undeniable potential for greatness. Early bud break followed by cooler weather slowed the development, but the warm weather later in the summer/fall made for excellent conditions. A hail storm struck July 28th and unfortunately reduced the crop by about 40%, but the remaining crop continued a slow, even development until the harvest.

Characteristics

The Cavallotto Langhe Nebbiolo is meant to be drunk young, according to the brothers. You can of course age it, but their recommendation is to drink it fairly young. The wine has classic aromas and flavors of black cherry and roses, with a medium body and a long finish. Tannins are present, as they make their Langhe Nebbiolo fairly close to a Barolo, but the tannins are not overpowering.

Where can you find it?

If you’re in Norway, you can buy it online here or in local stores:

Aker Brygge – 14
Grünerløkka – 4
Oslo City – 13
Ullevaal Stadion – 10
Grorud – 1
Ski – 6
Halden – 2
Moelv – 9
Bergen, Arna – 15
Stryn – 3

Marengo

Posted on by
4

Meet the Marengo Family

Marengo: Geek or nerd, in the modern, positive, definition of the words. The same way Bill Gates is often referred to as a nerd, an expert and enthusiast, and obsessed with intellectual pursuit of winemaking.

Jenny and Marco Marengo in the cellar

Jenny and Marco Marengo are warm and generous people, who are very passionate about their wines. Their son, Stefano, recently joined the winery full time, and the three of them work enthusiastically together in the pursuit of excellent winemaking.

Wines

Cantina Marengo has about 6 hectares of vineyard in total, and the majority is used for nebbiolo for barolo. They make about 35,000 bottles of wine per year, which is spread out over the 6 (or 7) different wines they make. Both the Brunate and Bricco delle Viole vinyeards have belonged to the family for 5 generations.

Winemaking

Marengo uses the “modern” winemaking method, which means the wine ages in either steel tanks or small barrique. Most of the work is done in the vineyards, as naturally as possible. The wines typically go through fermentation and maceration for an average of 5-6 days, and then age in small oak casks. The dolcetto is the only wine that only wine that doesn’t pass through any wood.

Fun fact

The vineyard in Valmaggiore belonged to Jenny’s family, and they recently expanded it. So soon there will be even more Valmaggiore Nebbiolo to drink!

Fun fact II

Marco’s son, Stefano, is often referred to as Marenghino. Or Claudio. Don’t ask. It has to do with some fotball player named Claudio.

Marengo Wines

Wines available in:
Norway (at vinmonopolet)
Italy
USA

Barolo Brunate Riserva

The first vintage of Marengo Brunate was 1974.

Marengo Barolo Brunate Riserva

Product name: Barolo Brunate Riserva
Grape: nebbiolo
Classification: DOCG
Number of bottles produced: 1,000
Color: garnet red
Fragrance: fruity, black cherry, spicy notes
Taste: full body, silky tannins, persistent
Food pairing: braised and roast meat, cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for about 10 days. Natural alcoholic and malolactic fermentation. No yeast or bacteria added.
Ageing: 24 months in french oak barriques (15% new)
Minimum aging in bottle: about 6 months

VINEYARD

Soil: mixed clay and silt tending to calcarous
Exposure: south
Year of plantation: 1940
Date of harvest: September/October

Barolo Brunate

Marengo Barolo Brunate

Product name:
Grape: 
Classification: 
Number of bottles produced: 5,200
Color: ruby red with garnet tendencies
Fragrance: small red berries, balasmic notes of sage andmint, floral and flint notes.
Taste: silky and well integrated tannins
Food pairing: red meat & seasoned cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for about 10 days. Natural alcoholic and malolactic fermentation. No yeast or bacteria added.
Ageing: 24 months in french oak barriques (15% new)
Minimum aging in bottle: about 6 months

VINEYARD

Soil:  mixed clay and silt tending to calcarous
Exposure:  South/South-East
Year of plantation:  1947 & 1957
Date of harvest:  September/October

Barolo Bricco Delle Viole

About the wine The first vintage of Bricco Delle Viole was 1997. The grapes come from 4 different plots: Boiolo, Serradenari, Roncaglie and Fossati.

Marengo Barolo Bricco Delle Viole

Product name: Barolo Bricco Delle Viole
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 5,000
Color: ruby red with orange reflections
Fragrance: cherry, sweet spices,
Taste: elegant, full body, balances, persistent

VINIFICATION (Wine-making)

Method: maceration with the skins for about 10 days. Natural alcoholic and malolactic fermentation.
Ageing: 24 months in french oak barriques (15% new)
Minimum aging in bottle: about 6 months

VINEYARD

Soil: calcarpus without rocks in the subsoil
Exposure: south
Year of plantation/age of plants:  1955
Date of harvest:  September/October

Barolo

The grapes come from 4 different plots: Boiolo, Serradenari, Roncaglie and Fossati.

Marengo Barolo

Product name: Barolo
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 12,000
Color: ruby red
Fragrance: red fruit and spices
Taste: silky tannins, with good structure
Food pairing: red meat, cheese

VINIFICATION (Wine-making)

Method: maceration on the skins for about 10 days. Natural alcoholic and malolactic fermentation. No yeast or bacteria added.
Ageing: 24 months in french oak barriques (15% new)
Minimum aging in bottle: about 6 months

VINEYARD

% of Grape/Cépage: 
Soil:  various soil types
Exposure:  various exposures
Year of plantation: 1999 & 2000
Date of harvest:  September/October

Nebbiolo d’Alba Valmaggiore

Marengo recently expanded their vineyard in Valmaggiore and will soon make even more bottles of this incredible wine.

Marengo Nebbiolo d'Alba Valmaggiore

Product name: Nebbiolo d’Alba Valmaggiore
Grape: Nebbiolo
Classification: DOC
Number of bottles produced: 5,000
Color: intense ruby red
Fragrance: fresh, fruity, red berries
Taste: sweet tannins, fresh, persistent
Food pairing:

VINIFICATION (Wine-making)

Method: vinification in steel with temperature control
Ageing: french oak barrique from 12-15 months (15% new oak)
Minimum aging in bottle: 

VINEYARD

Soil: loamy-clayey tending to calcarous
Exposure: south
Year of plantation:  1965 & 2019
Date of harvest:  September/October

Barbera d’Alba

Marengo Barbera d'Alba Vigna Pugnane

Product name: Barbera d’Alba Vigna Pugnane
Grape: Barbera
Classification: DOC
Number of bottles produced: 3,200
Color: intense ruby red
Fragrance: red fruit
Taste: full bodied, warm, fruity
Food pairing:

VINIFICATION (Wine-making)

Method: fermentation and maceration with the skins for 5-6 days.
Ageing: 10 months in french oak barriques (15% new oak)
Minimum aging in bottle: 4 months

VINEYARD

Date of harvest:  September/October

Dolcetto d’Alba

Marengo Dolcetto d'Alba

Product name: Dolcetto d’Alba
Grape: Dolcetto
Classification: DOC
Number of bottles produced: 3,500
Color: ruby red
Fragrance: fruity
Taste: fruity with aftertaste of almonds
Food pairing:

VINIFICATION (Wine-making)

Method: alcoholic fermentation in stainless steel tanks with temperature control.
Ageing: 10 months in stainless steel tanks
Minimum aging in bottle: 

VINEYARD

Soil:  mixed clay and silt
Exposure:  south-east
Year of plantation:  2000 & 1997
Date of harvest:  September/October

Altare Barbera d’Alba

Posted on by
Reply

Elio Altare – the Godfather of Barolo

Elio Altare, aslo known as the Godfather of Barolo, has been making wines since about 1950. In 1976, Elio traveled to Burgundy and it was a trip that would change the course of history forever. Elio infamously took his father’s big barrels outside and chopped them up. He wanted to use small barrels instead, barrique, like the french. This act would eventually lead to his disinheritance. But Elio persevered.

Elio Altare

Elio Altare’s use of Oak

Elio Altare uses barrique for their wines, but the oak is not dominant in the wines, just a helpful tool. Use of oak allows for small amounts of oxygen to pass through, helping to work the tannins. Oak can also help combat reductive qualities and add a richness to the barbera. The wines of Elio Altare do not have a huge presence of vanilla or toast, which can be a common aspect of wines made in barrique.

Altare Barbera d’Alba

Elio Altare Barbera is made with 10-30 year old vines, from different plots. The soil is calcareous but also very sandy. The wine spends about 5 months in 100% used barrique before it’s bottled. A barbera is perfectly paired with pasta or cheese.

Vintage 2017

2017 was a “big” vintage. Nicola at Trediberri comared it to Pamela Anderson. 2017 was one of the hottest and driest vintages, with temperatures above average throughout almost the entire season. The vintage will also be known for the lack of rain. Because of both the high temperatures and the lack of rain, the harvest was very early, with some barolo grapes picked before September! Although these conditions don’t sound great, it was quite optimal for barbera.

Where can you find it?

In Norway, you can either order it online or check out these local Vinmonopol:
Ullevaal, Oslo – 15
Gjøvik – 8
Bagn – 18
Bergen, Valkendorfsgt. – 6

Gianfranco Alessandria

Posted on by
1

Smile. That’s what first comes to mind when I think of the Gianfranco Alessandria family of four. I have not met any family that smiles as much as and beautifully as they do. And while they smile a lot, they also work hard every day to make the best wine possible. Marta, the youngest daughter and last to officially join the family business just finished her studies at oenology school, and brings a lot of energy with her to work. The family travel the world to promote their wine and their story, and if you’re lucky you can catch up with them in New York, London, Verona or at their winery in Monforte.

The Gianfranco Alessandria Family

Wines of Gianfranco Alessandria

Gianfranco Alessandria makes 8 wines in total, spread out over 5.5 hectares. In their portfolio they have a Barolo and a cru Barolo, Barolo San Giovanni. In addition to the usual suspects like Dolcetto d’Alba, Barbera d’Alba and Langhe Nebbiolo, they also make a barbera superiore named after Vittoria, a special Barolo called EnPiasì and a L’Insieme.

Winemaking

Their work is based on natural principles, respecting the time and methods required to obtain a product most correct in its form. They work as natural as possible only using minimal amounts of sulfur and copper sulfate, out of respect for the environment, as well as their own personal health. From the beginning Gianfranco Alessandria worked with a drastic reduction in the yields of grapes per hectare, which encouraged better ripening of the fruits, making them healthier and more robust to have a wine of higher quality. The vinification is with short macerations in temperature-controlled, vertical fermenters and ageing in small, french oak barrels. The way they work the and is a beautiful journey, which takes them among vineyards, winery and the world.

Fun fact

The EnPiasì wine is a result of Marta’s oenology education. The first year she made it, was for her exam, and to make it in time she had to declassify it from DOCG to DOC (she was missing a month or two of ageing.) EnPiasì means “a pleasure” and it sure was a pleasure to drink! And not it’s a part of the Gianfranco Alessandria portfolio

Fun fact II

Marta can sometimes be found at the local pizza restaurant, pitching in when they need extra hands! 

Gianfranco Alessandria Portfolio

Wines available in:

Italy
United Kingdom
Australia
Canada
Russia
Japan
& other European countries

Barolo San Giovanni

A single vinyeard barolo, with vinyeard located in Monforte with a south-east exposure, this wine brings some of the best Monforte has to offer. The plants are 70 years old, spread out over 1 hectar, and with a drastic selection of the grapes (about 1.30kg per vine) the final wine is a perfect example of a barolo from this region.

Gianfranco Alessandria Barolo San Giovanni

Product name: Barolo San Giovanni
Grape: Nebbiolo
Classification: DOC

Color:  intense ruby color with garnet
Fragrance: fruity and spicy aromas
Taste: right balance between acidity, tannin and structure.

VINIFICATION (Wine-making)

Ageing: 100% French Oak (50% new, 50% used) for 24 months

VINEYARD

% of Grape/Cépage:  nebbiolo
Soil:  mixed white soil: tufo-limestone and sand
Exposure:  south-east
Age of plants:  60-65 years old

Barolo

The grapes come from the same vineyard as the San Giovanni, but some of the plants are younger, about 25-45 years old.

Gianfranco Alessandria Barolo

Product name: Barolo
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 

Color: ruby-garnet inflections
Fragrance: ripe fruit, wild rose and licorice
Taste: soft and balanced with focused tannins

VINIFICATION (Wine-making)

Ageing: 100% French oak (20% new, 80% used) for 24 months

VINEYARD

Soil:  mixed white soil: tufo-limestone and sand
Exposure: south-east
Year of plantation:  1975-2000

Langhe Nebbiolo

For the Langhe Nebbiolo, Gianfranco Alessandria uses young nebbiolo plants. The wine spends about 6 months in barrique, with 15-20% new oak.

Gianfranco Alessandria Nebbiolo

Product name: Langhe Nebbiolo
Grape: Nebbiolo
Classification: DOC

Colour: garnet highlight
Fragrance: wild rose and delicate red fruits
Taste: elegant with rounded tannins

VINIFICATION (Wine-making)

Ageing: French oak (10% new, 90% used) for 5-6 months

VINEYARD

Soil:  mixed white soil: tufo-limestone and sand
Exposure:  south-east
Year of plantation:  2005-2018

Barbera d’Alba Vittoria

The Barbera d’Alba Vittora is named after the oldest daugther, Vittoria. It’s a barbera superiore, so in contrast to the other barbera, this wine is aged in wood for about 18 months.

Gianfranco Alessandria Barbera Vittoria

Product name: Barbera d’Alba Vittoria
Grape: Barbera
Classification: DOC

Colour: intense ruby, purple hues. Garnet hue when ageing
Fragrance: herbaceous and fruity aromas with hints of mature black fruit
Taste: long and persistent finish with balancing acidity

VINIFICATION (Wine-making)

Ageing: French oak (40% new, 60% used) for about 18 months. (Second passage only)

VINEYARD
Exposure:  south-east
Year of plantation:  from 1936 +

Barbera d’Alba

This is their “regular” barbera, aged only in steel tanks for about 6 months, allowing the fruit to express itself naturally.

Gianfranco Alessandria Barbera

Product name: Barbera d’Alba
Grape: Barbera
Classification: DOC

Color: ruby red dark color, very intense
Fragrance: hints of red fruit like cherry, blackberry, strawberry
Taste: medium bodied, velvety and important acidity

VINIFICATION (Wine-making)

Ageing: steel tank for about 5-6 months

VINEYARD

Exposure:  south-east
Year of plantation: 1960 – 2009

Dolcetto d’Alba

Dolcetto, the every day wine, is made in stainless steel tanks. The dolcetto is known for its very intense ruby red color. Some of the plants that are used for this wine were planted in 1970.

Product name: Dolcetto d’Alba
Grape: Dolcetto
Classification: DOC

Color: ruby red with intense violet hues
Fragrance: fresh, fruity
Taste: fresh, fruity and youthful

VINIFICATION (Wine-making)

Ageing: steel tank for about 5-6 months

VINEYARD

Exposure:  south-east
Year of plantation: 1970+

Barolo EnPiasì

The EnPiasì wine is a result of Marta’s oenology education. The first year she made it, was for her exam, and to make it in time she had to declassify it from DOCG to DOC (she was missing a month or two of ageing.) The name EnPiasì means “a pleasure”.

Product name: Barolo EnPiasì
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: 150 magnum

Colour: light ruby color, with garnet reflections
Fragrance: fruity and spicy aromas
Taste: fresh and vigorous, round palate. Right balance between acidity round tannins and structure

VINIFICATION (Wine-making)

Method: harvest by hand, around middle of October. Destemming by hand, berry by berry. Fermentation is 1000lt barrel (frenc oak) for about 12-15 days with temperature around 24-26Malolactic fermentation in steel tanks.
Temperature: 24-26 degrees celcius
Length: 12-15 days
Aging: 100% French oak (third passage) in 225lt barrel for 24 months

VINEYARD

% of Grape/Cépage: 
Soil:  mixed white soil: tufo-limestone and sand
Exposure:  south-east
Year of plantation/age of plants:  60-65 years old

L’Insieme Langhe Rosso

L’Insieme is group of winegrowers from the Langhe, united by a project, a dream and a goal. Elio Altare is the founder. The project aims to make wines which, under a single brand, tell a story of friendship and collaboration, of hard work, shared passion for the Langhe and its outstanding grapes. The dream is that, from this union, the resultant label will be a symbol of friendship and mutual aid. A wine that is our personal way of thanking the land that gave us our roots and its support.

Our goal is to make L’Insieme wine a practical ethical tool, allowing us to fund projects of high social value as a way of giving back to our local area a part of the good fortune and beauty it has given us. The wine is It is actually a combination obtained from the individual decisions taken by each producer, from traditional grape varieties such as the Nebbiolo, Barbera and Dolcetto, with grapevines introduced only recently to the Langhe area, such as Cabernet Sauvignon, Merlot or Pinot Nero.

Product name: L’Insieme Langhe Rosso
Grape: 2015: 40% barbera, 60% Nebbiolo. 2016: 10% cabernet sauvignon, 10% pinot noir, 40% barbera, 40% nebbiolo
Classification: DOC

Colour: intense garnet color
Fragrance: ripe red fruit wrapped in spices
Taste: compact flavors

Francesco Borgogno

Posted on by
1

When trying to put words to their experiences when visiting the Barolo region, the word family often make it to the top of the list.  When visiting Francesco Borgogno, this is very much so. 

Francesco Borgogno Family

 In a location right at the interface between Barolo’s historic Cannubi hill and La Morra’s Brunate vineyard, you’ll find a winery founded in the early 1930s that is the classic family-run wine estate.   The passion, the knowledge, and the hard work ethic has been handed down from father to son. Today, Francesco Borgogno’s sons (Giancarlo and Claudio) lead the winery’s endeavours, flanked by Claudio’s wife Silvia. They look after the winemaking, the cellar and the vineyards.  Apart from Barolo, the company produces Dolcetto d’Alba, Barbera d’Alba, Langhe Nebbiolo and Langhe Favorita.

The family strives to produce high quality wines, respecting tradition and environment fully.  Aiming for genuine and terroir-based wines.  

Wines

Cantina Francesco Borgogno own approx 7 hectars of land and produce every year 35.000 bottles of wine  (15,000 of Barolo Brunate, 10,000 between Barbera d’Alba and Dolcetto, and some 5,000 of Nebbiolo and Favorita).

The nebbiolo for Barolo comes from a 4+ hectare vineyard located in the heart of the Brunate hill, with southwest exposure at an altitude of 350 metres, and planted on calcareous-clay marl that makes its influence felt in the wine. Their vineyards in La Morra, in the area called Liste, is their source for their Dolcetto d’Alba.  Barbera is sourced from a vineyard in Monforte d’Alba.  Grapes for the Langhe Favorita are from vines in Sommariva Perno (in Roero). The vineyards range in age from 19 years (planted in 2000) to over 60 (Brunate).

Winemaking

The vinification is made under temperature controlled after the pressing of grapes. The process of fermentation and maceration are different for each type of wine and every step is followed from us with the help of expert of oenology Piero Ballario.

Francesco Borgogno Dolcetto d’Alba and Langhe Favorita wines stay just in stainlees steel and not in wood. Barberad d’Alba and Langhe Nebbiolo remain between 6 and 8 months in wood barrel (7 hl).

The philosophy of Barolo Brunate is rigorously traditional, with fairly lengthy macerations on the order of 20 days and more, followed by long maturations of about three years in 30-hectolitre oak botti, and 10 months’ bottle-ageing before release. Thus, Francesco Borgogno Barolo appears on the market about a year later than the average, although the word “riserva” does not appear on the label.

Francesco Borgogno Fun fact

Every August, more than forty years, La Morra celebrates the King of Wines with an event in his honor: “The party of the Barolo wine in his land.“

Just on this occasion, in the summer of ’71, Francesco Borgogno was awarded the title of “Buon Vignaiolo” official recognition conferred for having distinguished himself in wine production, hard work, passion and dedication that characterized the family’s Borgogno in the production of their wines.

Fun fact II

The Francesco Borgogno 2015 Barolo Brunate does not say Brunate on the label, only Barolo.   

Langhe Favorita

Favorita is a dry white wine made from grapes grown in a small plot of land in the Roero.  The golden yellow bunches of grapes produced by the favorita vine are medium-sized, long and cylindrical.

The wine itself is straw-yellow with greenish highlights, a delicate nose showing light fruit, and a dry taste with a slightly bitter finish. It is generally drunk as a “young” wine, within a year of the vintage. It is delicate and fruity, slightly “flowery”, dry with a slightly bitter aftertaste.

Excellent as an aperitif, it goes very well with fish and white meat. Serve chilled.

Product name: Langhe Favorita DOC 2017
Classification: DOC
Number of bottles produced: 1,000

Vinification (Wine-making)

Method: the grape-harvest starts the second half of September. After the grapes are crushed and de-stemmed, the must undergoes its alcoholic fermentation in the winery at a constantly low temperature (17-18°C). The wine is then stored in stainless steel, and bottling generally takes place in spring.
Temperature: 17-18°
Lenght: 5/6 days
Aging: in steel
Minimum aging in bottle: 2 months

Vineyard

% of Grape/Cépage: Favorita 100%
Soil: sandy
Exposure: southwest
Agricultural method: sustainable agriculture with no use of herbicides
Year of plantation: 1990
Date of harvest: September
Type of harvest: by hand

Dolcetto d’Alba

This wine is defined as “the friendship wine” because it is the true country wine. It is generally consumed at an early age.

The care of Dolcetto vines follows the same steps as Nebbiolo da Barolo – that is, winter pruning of the vines, the jobs of allegation, cleaning and cutting of branches – and finally harvesting in the month of September.  Afterwards the pressing and separation, the steeping in the presence of the peels for circa 5-6 days at a maximum temperature of 25-27°C.  Conservation of the wine is in stainless steel tubs, where the malolactic fermentation terminates. Then it is poured off. The bottling is in April, May.

Colour: very bright ruby red with violet reflections.
Fragrance: delicate and fruity.
Taste: rounded, dry and slightly bitter – recalling fruits such as amarena cherry.
Temperature: 18 – 19 °C.
Gastronomic combinings: antipasti, first courses with, above all, meat sauces, soups.

Product name: Dolcetto d’Alba DOC
Classification: DOC
Number of bottles produced: 5,000

Vinification (Wine-making)

Method: we start with pressing and separation, the steeping in the presence of the peels for circa 5-6 days at a maximum temperature of 25-27°C. Conservation of the wine is in stainless steel tubs, where the malolactic fermentation terminates. Then it is poured off. The bottling is in April, May.
Temperature: 25 – 28 °C
Lenght: 5/6 days
Aging: in steel
Minimum aging in bottle: 2 months

Vineyard

% of Grape/Cépage: Dolcetto 100%
Soil: clay
Exposure: southeast
Agricultural method: sustainable agriculture without chemical products – mechanical weeding
Year of plantation: 1973
Date of harvest: September

Barolo Brunate

We start during the winter by pruning the vines (“guyot” method) and then, in the following months of the year we proceed with other jobs such as cleaning and cutting the vines.

The wine-making starts in the Barolo winery with the pressing and the traditional fermentation of about thirty days.   The wine ages for about 3 years in 30 or 50 hectolitre oak Slavonian barrels and then in the bottle for 12 months.

Colour: ruby red, very intense red.
Fragrance: very pleasant and delicate, recalling wilted roses and notes licorice and wood vanilla.
Taste: velvety, dry, rounded, rich and balanced in body and structure.
Temperature: 16 – 18 °C
Gastronomic’s combining: risottos, fondues, game, red meat and meat in general (roasts, grilled or skewered).

Product name: Barolo DOCG
Classification: DOCG
Number of bottles produced: 10,000

Vinification (Wine-making)

Method: the process of the product’s transformation begins: wine-making starts in the Barolo winery with pressing and the traditional fermentation of about thirty days.
The entire philosophy of our Barolo is rigorously traditional, with fairly lengthy macerations followed by long maturations of about three years in 30 or 50-hectolitre oak Slavonian barrels and 12 months’ bottle ageing before release. It can be enjoyed after a few months in the bottle, but will continue improving and developing its elegance during the years…. it is the true jewel of Italian and international enology.
Temperature: 25 – 28°
Length: 1 month
Malolactic: done
Aging: in slavonian oak
Age of barrels: 5 years
Aging time in wood: 3 years
Minimum aging in bottle: 6 months

Vineyard

% of Grape/Cépage: Nebbiolo da Barolo 100% Soil: clay
Exposure: south
Agricultural method: sustainable agriculture, without the use of herbicide – mechanical weeding
Year of the plantation: 1990
Date of harvest: October

Barbera d’Alba

Cantina Borgogno also produces a small quantity of Barbera d’Alba with grapes which comes from the near village of Monforte d’Alba.  Barbera is a “peppy” wine with a robust structure and it is one of a most characteristic Piemonte vine.  The work in the winery begins with the crushing of the grapes, followed by fermentation – lasting around 9 days for this wine, drawing off, and a further racking approximately 18 days later.   Then, the wine is stored prior to bottling in the following spring.

Colour: bright red with purplish highlights when young; deep ruby red following ageing.
Fragrance: intense and fruity; dry flavour and good body.
Taste: bitterish, though fresh, dry and well-bodied.
Temperature: 19 – 20°C.
Gastronomic’s combining: best served with strong-tasting dishes, red and grilled meats, game, and mature cheeses.

Product name: Barbera d’Alba DOC
Classification: DOC
Number of bottles produced: 4,000

Vinification (Wine-making)

Method: the process in winery is very traditional because grapes’ fermentation is in steel barrel at checked temperature. Then we pour off the wine and at the end of maturation we bottling it. Then, the wine is stored for about two months before release.
Temperature: 25 – 28°
Lenght: 8 / 9 days
Aging: in steel
Minimum aging in bottle: 2 months

Vineyard

% of Grape/Cépage: Barbera 100%
Soil: clay
Exposure: southeast
Agricultural method: sustainable agriculture without the use of herbicides – mechanical weeding
Year of plantation: 1961
Date of harvest: October
Type of harvest: by hand

Author: Toni Fadnes
Pictures: Francesco Borgogno

Trediberri Barbera d’Alba

Posted on by
3

I talk about Trediberri quite a lot. For many reasons. One: Nicola rocks. He’s just an incredible person. Two: his wines also rock. He just makes good wines. End of story. Nicola and his team work so hard and their hard work pays off. Three: the prices are ridiculous. I mean, 189NOK (roughly $19) in Norway is almost too hard to believe.

Trediberri Barbera d’Alba Rocks

When I say that the Barbera d’Alba from Trediberri rocks, what do I mean? I could say things like:
Full body, long finish
Dark fruit, good concentration of fruit
But I won’t. Wine is so individual. Tastes are so individual. But I will tell you that I think this barbera from Trediberri is representative of a quality barbera. Very drinkable now but you can keep it for a few years (if you can stop yourself from opening them all).

Buy it?

So what am I getting at? You should be buying his wines! Did you know that some Vinmonopol stock them on their shelf? And if you’d rather buy online, you can do that too! So you really don’t have any excuses!

These are the stores that currently stock Trediberri Barbera d’Alba:
Aker Brygge – 16
Levanger – 15
Tromsdalen – 13

Nicola’s take on Vintages

Every year is different, for better or worse. 2014 is known for it’s massive amounts of rain. 2010 is considered a wine for the books. But I believe a truly great winemaker can make good wine in any vintage. If you work with nature, respect nature and generally just work hard, you can make magic happen.

In recent encounter with Nicola, this is what he said about the past vintages:

2016 is all class like Jaqueline Kennedy. 2017 is as huge Pamela Anderson. And 2018 is as skinny as Miley Cyrus.

Nicola
Trediberri Barbera d'Alba

# Piemonte Slipp

Posted on by
Reply

Piemonte Slipp Release List

Can’t access it? Send me a message and I can send it to you!

Piemonte Slipp x Piemonte Girl

Thursday – It’s happening! Similar to the Burgund Slipp, exclusive & rare wines from Piemonte will be released Thursday morning, spread throughout special stores across the country. You’ll find me at Aker Brygge! You can also follow #PiemonteSlipp on Instagram to stay tuned.

Piemonte Slipp vs Burgund Slipp

Which wines can you expect?

Compared to the Burgundy release, the number of wines are fewere and the prices lower. Some of my favorites are on the list, like Chiara Boschis, Francesco Rinaldi and Brovia. It’s not limited to Piemonte, wines from Tuscany, Sicilia and more also made the list. You might also get your hands on a Soldera for 4000kr (roughly $450).

Chiara Boschis Mosconi

One of the wines to be released is Chiara Boschis Barolo Mosconi 2015. A single vineyard cru from Monforte, aged in barrique for 2 years and then one year in bottle. Although the wine is from a more “masculine” terroir, Chiara manages to integrate the tannins very well, allowing the floral notes of barolo to surface. The spice notes, like chocolate and pepper, are also present. 2015 was a good vintage, but I would keep this wine for at least 10 years.

Chiara Boschis Piemonte Slipp

Francesco Rinaldi Cannubi

Cannubi, a historic cru in Piemonte, also made the Piemonte Slipp list! Francesco Rinaldi, located in Barolo next to the Cannubi hills, take pride in this barolo. The soil in Barolo is more sandy than in Monforte, giving the wine more floral and fruity flavors. You can drink it now, or keep 10+ years. I find that the wines from La Morra, Barolo & Castiglione are more apporachable early, compared to wines from Serralunga and Monforte. But this is all about personal taste as well.

Francesco Rinaldi Cannubi Piemonte Slipp

Oher wines at the Piemonte Slipp

Famous names like Bruno Giacosa, Roagna, Manzone, Elvio Cogno & Aldo Conterno are also on the list. There will also be a few magnums. And it doesn’t seem like any of the wines have a quota, like with the Burgundy Release, so it’s every woman for herself! Wish me luck!

Manzone Piemonte Slipp

What is missing at the Piemonte Slipp?

There are many names that have not made the list (at least not yet). Where are the wines from Giuseppe Rinaldi? Or Bartolo Mascarello? Burlotto? What about Elio Altare? I also think the Rocche dell’Annunziata from Trediberri should be on the list… Still trying to wrap my head around how the system works at Vinmonopolet, so if anyone knows, feel free to enlighten me!

A Family Affair

Posted on by
Reply

A Family Business

In the wine industry, it’s very common to work with your family. You pass the winery onto your children, your children pass it onto their children. And so it goes for generations. But what happens if your son or daughter don’t want to make wine? What happens if you don’t have any children? What happens if you disagree? Or, worst case; what happens if you don’t get along?

Winemakers are people, just like you and me. Do we always get along with our family? Do we always follow in the footsteps of our parents? No. My whole family works in one industry, and I chose another. But is it easy to chose a different path when you’re raised in the family business? I know that some of the Oddero family members became doctors instead of winemakers. Nicola at Trediberri studied business before he became a winemaker. Something that often happens, is a winery “splitting up”. Example: one sibling continues with the same winery while the other sibling starts up a new one. In La Morra you have Revello Fratelli and Carlo Revello & Figli, where the two sons decided to split up and do their own thing. Now, “splitting up” doesn’t have to be the cause of a fight or argument. Sometimes it’s just the right thing to do. Maybe they have different visions or strategies. Maybe they both have multiple kids who want to continue the tradition, and it makes sense to divide and conquer.

Complicated Also For Wine Lovers

I am not saying that this is as bad for us wine lovers as it is for the families involved, because it is not, but that is not to say that this phenomenon does not influence the lives of someone who just loves to enjoy wine.  I mean, have you ever thought about how many wineries have the same or similar names?! How many Boillots are there in Burgundy? Moreys? Colins? Or to make matters worse, someone decides to call their son Colin-Morey. It’s not weird that you sometimes feel confused when buying wine. Which one was the Colin you wanted? Pierre Yves Colin Morey or Marc Colin? Or a completely different Colin. The strangest part is that some of them are actually related, while others just have the same last name. Which just makes it harder for us consumers to navigate the vast world of wine.  

Did I Say Complicated?

For long, this was a burgundian “problem”.  In Piemonte, for example, the next generation just kept the name of their fathers.  But now with changes at the Fontana, Revello, Vietti, and Veglio wineres amongst others, one really needs to pay attention to be on top of which wine is which, and who makes what.  Take this example from La Morra:  A few years ago, news broke that Andrea Oberto’s son left the winery. But not only did he stop working with his father, he started his own winery, mere feet from his father. What will happen to Andrea Oberto now? Will his daughter (who I believe does some office work for the winery) step in and fill the shoes of her brother? Will Andrea have to pass his legacy onto someone outside the family?

A consequence of Fabio Oberto starting up his own company, La Collina di Dioniso, is that the wines of Andrea Oberto are no longer available in Norway. But you can find Andrea’s wines in La Morra, Piemonte, at the local restaurants and the local wine store. Interestingly enough, you can’t find Fabio’s wines there. What do you think that means?

And what does it mean for the consumer? For the producer? For the importer? This is so complicated I don’t even want to try to analyze. But just think about it next time you find Fabio Oberto’s wines instead of Andrea Oberto’s. So much is happening behind the scenes – at the wine store, at the importers office and in the homes of these wine families.

Andrea Oberto & his wife

Happily Ever After

What does a happily ever after look like at a winery in Piemonte? My answer would be: Happiness is in the eye of the beholder. I mean, who are we really to have an opinion on whether a winery stays in the family, if they split up or stay together, or even sell? Most of us have no clue what is going on in each of these families, and it’s up to them to find out what suits them the best.

When to travel to Piemonte

Posted on by
Reply

In my opinion, March to mid-August is the best time to visit Piemonte. The summer months can be quite hot, but if you have a hotel with a pool it’s quite manageable. Besides, I spend most of my time in a dark wine cellar, so the outside temperature doesn’t really matter.  If Festivals are your thing perhaps September and October better floats your boat.

January

January is the coolest month in Piemonte. Temperatures can drop below 0 degrees Celsius and rarely go above 10 degrees Celsius. It is a vacation month for many Piemontese. Check availability of hotels, restaurants, and winemakers before you plan to go in January.

February

Temperatures still low in February, but slowly starting to climb. Piemonte will be quite calm, but the winemakers are working hard. Wineries will most likely be open, and less busy as February is sort of an off-season.

March

Piemonte starts warming up. Temperatures can rise to about 15 degrees. Some days you can even sit outside and have lunch. Especially if you’re Norwegian.

A highlight in March is the Wine Fair Prowein. Although this event takes place in Germany, it still affects Piemonte because many winemakers will travel there to present their wines.

April

April is the month of Vinitaly. Chances are many of the producers head to Verona for about a week, so winery visits might be difficult those days.

Another happening in April is Easter. And the day after Easter Sunday is Pasquetta. On this day, families come together and celebrate. Long lunches, picnics, barbeque, drinking, dancing & more.

May

May is one of the best months to visit Piemonte. Temperatures reach 20’s, the hills of Langhe are green and it’s time for the event Barbaresco a Tavola! Every year, multiple restaurants in Barbaresco participate in a wine tasting where you  try about 20 different Barbaresco wines blind.

Serralunga stand their ground to, inviting you to their “Wine Festival a Serralunga d’Alba” late in the month.  May is also Barbera month, with both Castagnole Lanze and Nizza Monferrato having barbera festivals.

June

Summertime! Wineries open, flowers blooming and temperatures soaring. Toward the end of the month, there is a big wine event called Hill Barolo La Morra. At this event you get the opportunity to taste the new vintage of Barolo.

July

If you like music festivals & wine, July is the month for you. Collisioni Festival takes place every July in Barolo. Previous performers include Patti Smith, Bob Dylan, Elton John, Neil Young, Steven Tyler, Placebo, Passenger, Mark Knopfler & Lenny Kravitz.

Another music event in Piemonte is the Monforte In Jazz Festival.

August

August 15th, or Ferragosto, means it’s vacation time for the people of Langhe. A lot of wineries will be closed, for a week or two while the hardworking winemakers take some well deserved time off.

At the end of August, there is a very fun event called Mangialonga. It’s a “non competitive enogastronomic hike” and takes place in La Morra.

September

Harvest usually starts mid to late September. For wine enthusiast it might be wise to book the trip at the beginning, but you never know when it will start. Hence chances of winery visits are diminished. 

Weather wise it’s a beautiful time to visit, and there are plenty of other things to do in the area. Like eat and drink. In fact, the first Sunday in September there is Degusta La Morra – an event where the winemakers of La Morra put up booths in the streets and for only £15 you can try as many wines as you like!

Verduno hosts a dinner where Pelaverga is the center of attention. Find out more here.

Bra hold their annual Cheese Festival, simply called “Cheese”, the 3rd weekend of September. Asti their Festival of Festivals (Festival delle Sagre in Italian), celebrating the customs and tradition of country life. And Verduno their “Festa del Verduno Pelaverga” celebrating their native grape Pelaverga. Neive says hello too, with their “Neive Vino e…”

October

Harvest continues into October. The end of the harvest depends on the vintage, so if you want to visit wineries, the later you go, the better chance you have.

If you’re unable to book any winery visits, you can try wines at the Cantina Comunale instead. Every Saturday in October (into November) you can try wines from the winemakers of La Morra.

October = truffles. And truffles = lots of tourists. The Truffle Festival in Alba starts early October and last until late November.

October is also the wettest month, on average, so if you want to avoid rain, maybe postpone your trip to November.

November

Truffle Festival still going strong, and some say the best truffles are found in November.

The first 3 Sundays in November, you can try wines from the winemakers of La Morra at the Cantina Comunale.

December

Things are quieting down in Piemonte. Christmas is approaching, the vines are sleeping and there is not so much to do in the vineyards. Why not celebrate New Years Eve, or Cappdanno, in one of the many amazing restaurants? I assure you they have Champagne!