This post was written in 2021, with additional updates in 2026.
Overview. Piemonte has been producing wine since the Middle Ages, and Nebbiolo has been documented there since the thirteenth century (Bansal 2017; Robinson, Harding, and Vouillamoz 2012). By 1431, the village of La Morra imposed fines on people who cut Nebbiolo vines (Bansal 2017). Much of Piemonte was ruled by the House of Savoy for centuries, and French influence has long shaped the region’s culinary and vinicultural traditions (Bansal 2017).
In 2017, Piemonte was Italy’s seventh-largest wine-producing region, with about 45,000 hectares in production (Bansal 2017). It produced about 5 percent of Italy’s wine and accounted for 18 percent of its wine exports (Bansal 2017). Piemonte lies in the foothills of the Alps to the north and west and the Apennines to the south (Bansal 2017). Its hills provide well-exposed vineyard sites above the morning fog, while cooler sites are often planted with Dolcetto or Moscato, especially southeast of Asti (Bansal 2017).
Two major wine-producing areas lie on either side of Turin (Bansal 2017). The heartland of production is southeast of the city, in the provinces of Asti, Alessandria, and Cuneo, which contain the Langhe and Monferrato hills (Bansal 2017). The Langhe is especially associated with calcareous marl (Bansal 2017). The other distinct wine region lies northeast of Turin, around Novara and Vercelli (Bansal 2017).
Piemonte is embracing organic and biodynamic growing practices and seeking to increase tipicità (typicity) by using fewer products that can homogenize wines, such as purchased yeasts (Bansal 2017).
Major Varieties. Most Piemonte wines are red and are produced from Barbera, Nebbiolo, and Dolcetto (Bansal 2017). Whites typically come from Moscato, Cortese, and Arneis (Bansal 2017).
Barbera — Planted throughout Alba, Asti, and Alessandria, this ruby-colored red has high acidity, relatively low tannins, and generally moderate alcohol (Bansal 2017; D’Agata 2014). It can be made in both bright and rustic styles and is best represented by Barbera d’Asti DOCG (Bansal 2017; D’Agata 2014).
Nebbiolo — A finicky, late-ripening, complex red with high acid, tannins, and alcohol, Nebbiolo is known for notes of red and black fruit, violets and roses, earthy fungi, leather, and spice (Robinson, Harding, and Vouillamoz 2012). Barolos tend to be the fullest-bodied expressions, while Barbarescos are often somewhat lighter-bodied (Robinson 2015).
Dolcetto — An early-ripening, relatively low-acid red, Dolcetto can carry substantial tannins, which producers often soften through shorter fermentation (D’Agata 2014; Robinson 2015). The wines are generally intended for earlier drinking and have notes of black fruit, violet, licorice, and almond (D’Agata 2014; Robinson 2015).
Moscato — This is a floral, sweetly aromatic grape grown in Piemonte for centuries (Bansal 2017). Around 9,700 hectares were planted in Alessandria, Asti, and Cuneo, making it Piemonte’s most widely planted white grape (Bansal 2017). Two major wines are produced: sweet, fully sparkling Asti and the more gently sparkling, artisanal Moscato d’Asti (Bansal 2017).
Cortese — Grown in Gavi DOCG, this white is known for its acidity and minerality, along with notes of apples, peaches, lemons, and white flowers (D’Agata 2014; Robinson 2015).
Arneis — Grown in Roero for centuries, Arneis was traditionally interplanted with Nebbiolo; one familiar account holds that its grapes helped lure birds away from the more valuable red variety (Bansal 2017; D’Agata 2014). It is now developing a reputation as a fine dry white, generally with moderate acidity and notes of white stone fruit, green apple, citrus, flowers, and herbs (D’Agata 2014; Robinson 2015).
Other minor varieties include Freisa, Bonarda (Uva Rara), Grignolino, Croatina, Quagliano, and Pelaverga among the reds, as well as Erbaluce, Malvasia, and Favorita among the whites (D’Agata 2014).
Classification & Production. By 2021, Piemonte had fifty-nine wine denominations, about a dozen of which were particularly associated with Nebbiolo (Bansal 2017; Puckette 2018). The best-known and fullest-bodied Nebbiolos come from Barolo DOCG, Barbaresco DOCG, and Roero DOCG, all located south-southeast of Turin (Puckette 2018). These areas tend to have small vineyards, and grower-producers are common (Bansal 2017). Lighter-bodied but still structured Nebbiolos come from Ghemme, Carema, and other denominations well to the north and northeast of Turin (Puckette 2018).
Heartland of Nebbiolo. The modern identities of Barolo and Barbaresco emerged during the nineteenth century, amid the Risorgimento and growing interest in French winemaking techniques (Robinson 2015).
Barolo DOCG. This region was registered as a Denominazione di Origine Controllata (DOC) in 1966 and elevated to a Denominazione di Origine Controllata e Garantita (DOCG) in 1980, along with Barbaresco (Robinson 2015). These wines give full expression to the aromas found in Nebbiolo—potpourri, anise, truffles, and earth—and are particularly associated with tar and roses (Robinson 2015; Puckette 2018).
Because of their high tannins, many Barolos begin to take fuller form after ten years of aging (Puckette 2018; Robinson 2015). Standard Barolo must age for at least thirty-eight months, including eighteen months in wood (Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani n.d.-a). Riserva must age for at least sixty-two months, also including eighteen months in wood (Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani n.d.-a).
Within Barolo DOCG, the western communes of La Morra and Barolo are often associated with softer, more perfumed wines from younger calcareous marl (Masnaghetti 2015). Serralunga d’Alba, Monforte d’Alba, and Castiglione Falletto are often associated with bolder, slower-maturing wines from older, sandstone-rich formations (Masnaghetti 2015). This is a useful shorthand, but the actual geology is a more intricate mosaic within and among communes (Masnaghetti 2015).
Barbaresco DOCG. This DOCG has calcareous marl soils and a generally milder climate than Barolo, often resulting in less tannic wine (Puckette 2018; Robinson 2015). Barbaresco must age for at least twenty-six months, including nine months in wood (Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani n.d.-b). Riserva must age for at least fifty months, also including nine months in wood (Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani n.d.-b). Barbaresco is especially known for its red-fruit notes (Robinson 2015).
Roero DOCG. Although Roero lies near Barolo, its soils are generally sandier and less calcareous (Bansal 2017; Italian Wine Central n.d.-a). Roero wines can combine firm structure with ripe fruit (Puckette 2018). Standard Roero must age for at least twenty months, including six months in wood; Riserva must age for thirty-two months, including six months in wood (Italian Wine Central n.d.-a). In 2014, UNESCO inscribed a 10,789-hectare serial site comprising selected vineyard landscapes in Langhe-Roero and Monferrato (UNESCO World Heritage Centre 2014).
Langhe Nebbiolo DOC. Established as a DOC in 1994, Langhe is a broad denomination that offers a more youthful expression of Nebbiolo (Bansal 2017; Italian Wine Central n.d.-b). At the time covered by the source, Langhe Nebbiolo accounted for about 389 hectares and five million bottles annually (Bansal 2017). There is no minimum aging period for Langhe Nebbiolo (Italian Wine Central n.d.-b).
Nebbiolo d’Alba DOC. Like Langhe Nebbiolo DOC, this denomination offers a more youthful expression of Nebbiolo (Bansal 2017). It was established as a DOC in 1970 and, at the time covered by the source, produced about 4.5 million bottles annually from 807 hectares (Bansal 2017; Italian Wine Central n.d.-c). Standard Nebbiolo d’Alba must age for twelve months; Superiore must age for eighteen months, including six months in wood (Italian Wine Central n.d.-c).
Other Nebbiolo Regions
Ghemme DOCG. Often earthy and structured, with dried-fruit notes (Puckette 2018).
Gattinara DOCG. Often earthy and structured, with dried-fruit notes (Puckette 2018).
Boca DOC. High-acid, earthy Nebbiolo blends, sometimes described as having iron-like notes (Puckette 2018).
Bramaterra DOC. Lighter-bodied wines with red-berry and rose notes that can benefit from extended aging (Puckette 2018).
Lessona DOC. An area of sandy soils that produces floral Nebbiolo-based wines with notes of roses, peonies, and violets (Puckette 2018).
Sizzano DOC. A very small area producing blends of Nebbiolo, Uva Rara, and Vespolina; established as a DOC in 1969 (Italian Wine Central n.d.-d).
Fara DOC. An old winegrowing area known for wines with dried-fruit and rustic leather notes (Puckette 2018).
Canavese Nebbiolo DOC. Made with at least 85 percent Nebbiolo and often described as floral and earthy (Puckette 2018).
Carema DOC. Lighter Nebbiolo-based wines with notes of rose, violet, truffle, and strawberry (Puckette 2018). Standard Carema must age for at least twenty-four months, including twelve months in wood; Riserva must age for thirty-six months, including twelve months in wood (Italian Wine Central n.d.-e).
Valle d’Aosta DOC. Neighboring Valle d’Aosta, outside Piemonte, also grows Nebbiolo and several French varieties; much of its wine is produced by cooperatives (Wine-Searcher n.d.).
Best Vintages. Recent Piemonte Nebbiolo vintages often rated highly include 2010, 2013, 2015, and 2016, although their styles differ (Robinson 2019).
Our Wines
Platinetti Guido, Ghemme “Vigna Ronco al Maso,” Alto Piemonte, Italy, 2015
Wine Authorities description. Wine Authorities calls this single-vineyard wine “a captivating collision of rugged rusticity and forest-fruited finesse” (Wine Authorities n.d.-a). It is an organic wine made from 100 percent Nebbiolo and ages for two years in large oak barrels before additional bottle aging (Platinetti Guido n.d.).
Wine Authorities notes. “Pomegranate and plum, black forest kirsch and Christmas spice” (Wine Authorities n.d.-a).
Palladino, Barolo “Serralunga,” Piemonte, Italy, 2015
Wine Authorities description. The wine ferments for about twenty-two days and ages for two years in Slavonian and French oak (Wine Authorities n.d.-b). Wine Authorities notes “balanced tannins, saddle leather and a wisp of mint or fennel on the finish” (Wine Authorities n.d.-b).
Wine Authorities notes. “Rosewater, black olive, cherry, mint, firm texture” (Wine Authorities n.d.-b).
Poderi Elia, Barbaresco “Serracapelli,” Piemonte, Italy, 2010
Description. This producer grows Nebbiolo on one hectare of a south-facing slope (Poderi Elia n.d.). Vines planted in 1970 are trained in the Guyot system (Poderi Elia n.d.). With an emphasis on low yields and traditional methods, including no filtration or clarification, Poderi Elia emphasizes terroir—in this case, the region’s calcareous clay soil (Poderi Elia n.d.). The grapes ferment in stainless steel tanks, followed by aging for twenty-four months in French oak barrels (Poderi Elia n.d.).
Producer notes. “Cherry, cranberry, red fruit, tobacco, cedar, dark chocolate, cigar, plus balsamic notes and Indian spices” (Poderi Elia n.d.).
Terrabianca, Moscato Passito “Carlottin,” Piemonte, Italy, 2004
Wine Authorities description. The best loose, healthy Moscato bunches are harvested by hand and dried on natural racks before pressing (Terrabianca n.d.). Wine Authorities describes a “silky sweet and intensely flavored passito that seems to float over the tongue” (Wine Authorities n.d.-c).
Wine Authorities notes. “Candied orange peel and apricot, sweet and musky” (Wine Authorities n.d.-c).
Bibliography
Bansal, T. (2017, July 11). Piedmont. SevenFifty Daily. https://daily.sevenfifty.com/regions/piedmont/
Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani. (n.d.-a). Production regulations for “Barolo” controlled and guaranteed designation of origin wines. https://www.langhevini.it/wp-content/uploads/2019/05/Disciplinare-BAROLO-EN.pdf
Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani. (n.d.-b). Production regulations for “Barbaresco” controlled and guaranteed designation of origin wines. https://www.langhevini.it/wp-content/uploads/2019/05/Disciplinare-BARBARESCO-EN.pdf
D’Agata, I. (2014). Native wine grapes of Italy. University of California Press.
Italian Wine Central. (n.d.-a). Roero DOCG. https://italianwinecentral.com/denomination/roero-docg/
Italian Wine Central. (n.d.-b). Langhe DOC. https://italianwinecentral.com/denomination/langhe-doc/
Italian Wine Central. (n.d.-c). Nebbiolo d’Alba DOC. https://italianwinecentral.com/denomination/nebbiolo-dalba-doc/
Italian Wine Central. (n.d.-d). Sizzano DOC. https://italianwinecentral.com/denomination/sizzano-doc/
Italian Wine Central. (n.d.-e). Carema DOC. https://italianwinecentral.com/denomination/carema-doc/
Masnaghetti, A. (2015). Barolo MGA: The encyclopedia of the great vineyards of Barolo (2nd ed.). Enogea.
Platinetti Guido. (n.d.). Our wines: Ghemme DOCG Vigna Ronco al Maso. https://www.platinettivini.com/en/our-wines-piedmont-italy/
Poderi Elia. (n.d.). Poderi Elia [Technical sheet]. https://www.poderielia.it/wp-content/uploads/2016/10/PoderiElia.pdf
Puckette, M. (2018, June 18). Barolo, Barbaresco, and the “other” Nebbiolos of Italy. Wine Folly. https://winefolly.com/deep-dive/barolo-barbaresco-italy-nebbiolo-regions/
Robinson, J. (2019). Piemonte vintage chart: 1971 to 2018. JancisRobinson.com. https://www.jancisrobinson.com/learn/vintages/piemonte
Robinson, J. (Ed.). (2015). The Oxford companion to wine (4th ed.). Oxford University Press.
Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine grapes: A complete guide to 1,368 vine varieties, including their origins and flavours. Allen Lane.
Terrabianca. (n.d.). Carlottin: Vino ottenuto da uve appassite. https://www.aziendagricolaterrabianca.it/en/wines/carlottin
UNESCO World Heritage Centre. (2014). Vineyard landscape of Piedmont: Langhe-Roero and Monferrato. https://whc.unesco.org/en/list/1390/
Wine Authorities. (n.d.-a). Platinetti Guido, Ghemme “Vigna Ronco al Maso” 2015. https://raleigh.wineauthorities.com/product/platinetti-guido-azienda-agricola-ghemme-vigna-ronco-al-maso-2015/
Wine Authorities. (n.d.-b). Palladino, Barolo “Serralunga”. https://durham.wineauthorities.com/product/palladino-barolo-serralunga-2022/
Wine Authorities. (n.d.-c). Terrabianca, Moscato Passito “Carlottin” 2004. https://ship.wineauthorities.com/product/terrabianca-moscato-passito-carlottin-375-ml-2004/
Wine-Searcher. (n.d.). Aosta Valley wine region. https://www.wine-searcher.com/regions-aosta+valley