Red and white Piedmontese wines

Piedmontese wines, whether red or white, are the finest in the world. You can find DOG and DOCG wines and they are really numerous in this article you will find a list of the best known and with their respective production areas.

• ASTI SPUMANTE: It has a straw yellow color at times with some greenish reflections, it remains a not intense wine. The characteristic muscat aroma, very strong, but delicate. The flavor is delicately sweet. produced between the provinces of Asti and Cuneo.
• BARBARESCO: Protected by the Consortium for Barbaresco and Barolo wines. It has a garnet red color with orange reflections. Ethereal, intense and pleasant scent. It has a robust, full and dry and very harmonious flavor. Of great aging. It goes well with meat and game dishes. When it is aged for at least three years it is called a reserve, while if it has aged for at least four years it is a special reserve. Produced in the province of Cuneo in the Barbaresco area.
• BARBERA D’ALBA: Produced with Barbera grapes not less than 85% with Nebbiolo grapes for the difference. It has an intense ruby ​​red color when young and tends to garnet with aging. Intense and delicate smell. The flavor is dry with a marked acidity and slightly tannic. It is produced in the province of Cuneo.
• BARBERA D’ASTI: When young it has an intense ruby ​​red color, which tends to garnet when aged. Characteristic aroma with dry flavor. With aging it becomes more harmonious. It goes well with all robust dishes. It is produced with Barbera grapes in the provinces of Alessandria and Asti.
• BARBERA DEI COLLI TORINESI: Produced with Barbera grapes up to 100%, but with the possibility of integrating it with Freisa grapes, Piedmontese bonarda dolcetto. It has a ruby ​​red color and with aging tends to garnet. Vinous smell and with a dry, savory and robust flavor. For the whole meal. It is also produced in the province of Alessandria.
• BARBERA DEL MONFERRATO: Produced with Barbera grapes up to 90% with integration with Dolcetto, Freisa and Grignolino grapes. It has a bright red color, a dry flavor and sometimes a little sour. It is produced in the Asti and Alessandria area.
• BAROLO: Protected by the Barbaresco and Barolo Consortium. Produced with Nebbiolo grapes. It has a garnet color with orange reflections. Its scent is characteristic, pleasant and intense. Dry, full and harmonious taste. More than centenary bottles have been drunk. Of great aging. Riserva aged at least three years, special reserve aged at least five years, chinato is a barolo treated with cinchona. It is produced in the province of Cuneo.
• BRACHETTO D’ACQUI: Produced with Brachetto grapes not less than 90%. It has a medium intensity ruby ​​red color. Musky and very delicate aroma. The flavor is soft, sparkling, sweet with a fairly persistent foam. Dessert wine. Produced in the provinces of Asti and Alessandria.
• CORTESE DEI COLLI TORINESI: Produced with Cortese grapes. Light straw color with greenish reflections. Delicate and pleasant smell. The taste is dry, fresh with a hint of almond bitterness. It goes well with fish.
• CORTESE DI GAVI: Straw yellow color with greenish reflections. Delicate aroma with a dry, light and almond flavor. It goes well with fish. It is produced in the province of Asti.
• DOLCETTO D’ACQUI: Made with Dolcetto grapes. The color is intense ruby ​​red. It has a dry, soft and bitter taste. It is a wine for the whole meal. It is produced in the province of Alessandria.
• DOLCETTO DI ALBA: Produced with Dolcetto grapes. Ruby red color tending to purple in the foam. Vinous, pleasant smell. The flavor is dry, bitter and of moderate acidity. Wine for the whole meal. It is produced in the provinces of Cuneo and in the Langhe Albesi.
• DOLCETTO D'ASTI: Produced with Dolcetto grapes. It has a bright ruby ​​red color, a velvety, harmonious flavor and a characteristic smell. Moderately acidic. Wine for the whole meal. Produced in Asti and its province.
• DOLCETTO DI DOGLIANI: Made with Dolcetto grapes. Ruby red color tending to purplish. Pleasant vinous odor, full-bodied. Taste and moderate acidity, dry and bitter. Wine for the whole meal. Produced in the province of Cuneo.
• ERBALUCE DI CALUSO: Erbaluce has a straw yellow color with a vinous aroma. The flavor remains sweet, full and velvety. It goes well with fish or is an aperitif wine. It is produced in the Caluso, Turin and Vercelli area.
• FREISA D’ASTI: There are 4 different types of freisa. LOVELY: It has a light garnet red color. A distinctive, delicate scent of raspberry and rose. Fresh flavor. Dessert wine. DRY: It has a garnet red color, a characteristic aroma and a dry flavor with an aftertaste of raspberry and rose. For all meals, served fresh. SUPERIOR: Identical to dry freisa, but with one year of aging. NATURAL SPARKLING: Wine like the previous ones, but with persistent foam. It is produced in Asti and in the provinces and produced with Freisa grapes.
• FREISA DI CHIERI: They exist 4 different types of freisa. AMABILE: not too intense ruby ​​red color. Bouquet reminiscent of raspberry and remains very delicate. The flavor is aromatic. Dessert wine, it should be served cold. DRY: ruby ​​red color not too intense, the scent recalls that of violet. Sour taste that becomes more delicate with age. SPARKLING: it is a dessert wine with the characteristics of sweet freisa, but with a froth. SPUMANTE: like sparkling wine, brought to sparkling wine. It is produced in the province of Turin and in the hills of Chieri
• GATTINARA: wine produced with Nebbiolo grapes with a proportion from 90 to 100% with the addition of bonarda. It has a garnet red color tending towards orange. Especially when it is very aged it has a scent reminiscent of violet. Dry and harmonious flavor. It goes well with meat dishes. It is produced in the province of Vercelli in the municipality of the same name.
• GRIGNOLINO D'ASTI: Produced with 90% Grignolino grapes and the rest of Freisa. It has a ruby ​​red color with a tendency to orange when aged. Delicate bouquet with a dry, slightly tannic flavor with a bitter aftertaste. Table wine. It is produced in the province of Asti.
• GRIGNOLINO DEL MONFERRATO: Produced with grignolino grapes up to 90% and with the rest of freisa. It has a light ruby ​​red color with a delicate smell. Dry, tannic and pleasantly bitter taste. All meal wine. It is produced in the Monferrato area.
• MALVASIA DI CASORZO D’ASTI: produced with Malvasia grapes with a minimum of 90%, the remainder with freisa and barbera. Ruby red color tending to pink. It has a sweet taste and a wine that should be served cold with dessert. It is produced in the provinces of Alessandria, Asti.
• MALVASIA DI CASTELNUOVO DON BOSCO: Produced with Malvasia grapes for a minimum of 85%, the remainder with Freisa grapes. Pinkish color with a sweet taste. Dessert wine to be served very fresh. It is produced in the Castelnuovo Don Bosco area.
• NEBBIOLO D’ALBA: Two types of Nebbiolo can be found. AMABILE: quite deep ruby ​​red color with garnet reflections. Delicate scent reminiscent of violet. Pleasantly sweet flavor with good body, if young, slightly tannic. dessert wine. DRY: Like the previous one, only definitely dry, with a prevalence of the tannic flavor. It is a good wine for aging. Wine for the whole meal, but if aged for roasts. It is produced in the province of Cuneo.
• PELAVERGA: Produced with pelaverga grapes, a vine in danger of extinction. It has a ruby ​​red color. Delicate scent reminiscent of currants. Delicate and distinctive flavor, but very full-bodied. It is not a wine for aging. It is produced in the province of Cuneo in the Saluzzo area.
• RUCHE ': Wine produced with ruchè grapes. It has a purplish red color, with a subtle scent. Dry, full-bodied flavor. It can age several years. It goes well with red meats. It is produced in the province of Asti in the Castagnole Monferrato area.
• SPARKLING WINE CHARMAT AND CHAMPENOIS: They have a color ranging from paper white to straw yellow. delicate characteristic odor. Very fine to medium foam. The flavor depends on the type of product, usually semi-dry brut. Generally served as an aperitif, but accompany the whole meal, not dessert. They should be served very fresh. They are produced in various areas of the region.