Piemonte wines – Everything you need to know | WineJump

Piemonte – the art of winemaking

Piemonte – meaning the foot of the mountains (Alpes) – is located in
northern Italy is best known for its Barolo and Barbaresco wines made on
the Nebbiolo grape. Despite that, these renowned blends only account for
3% of the Piemonte’ total wine production.

Winemaking in Piemonte goes back more than 3000 years with both the Greeks
and Romans helping to develop the viticulture in this part of Italy. Back
then wine would mature in ceramic amphora sealed by a layer of olive oil
to act as a seal to prevent oxidation.

Much has happened since then but in Piemonte it is always clear that
today’s winemakers stand on the shoulders of those that came before – and
interestingly the ceramic amphora is beginning to find its way back into
the making of high-quality wines, called “a mano” by local winemakers.

Obviously, the olive oil as seal to prevent oxidation is no longer used.
But the ceramic amphora provides a neutral environment for wine to develop
and mature. It is for this reason that craft winemakers practicing minimum
intervention winemaking are returning to old practises and roots.

Not only Nebbiolo

The Nebbiolo and Barbera grapes account for almost two thirds of the vined
land and total wine production in Piemonte. However, there are truly
amazing Piemonte wines made on white grapes. You may have tried the crisp
and floral Arneis from the hills of Roero – or the Asti Spumante that
makes for a great welcome drink or for dessert pairing.

The reason why Piemonte – as few other regions in the world – master such
a diverse portfolio of styles is because of its very unique climate in
between the ice-cold Alps and the warm Mediterranean Sea. Mornings in
Piemonte are foggy, but then as the sun rises higher, the clouds slowly
evaporate and the grapes enjoy the rest of the day soaking up the sun.

The changes between morning, day and night temperatures – the “diurnal
range” – encourage much of the magic. Hot days and cool nights are a
recipe for aromatic grapes – making it possible for talented winemakers to
craft wines that are both powerful and tannic, but also striking with red
fruit flavours.

Because of the diverse range of grapes varieties and styles, no matter how
long your menu, you can find a Piemonte wine that does the pairing trick,
plate by plate. A food match made in heaven is local favourite Vitello
Tonnato paired with a Nebbiolo-based red!

Come meet the winemaker, discover more from local producers in Piemonte
here on WineJump.

Why Barbaresco is different from Barolo?

Barbaresco and Barolo neighbour each other. But the wines are considerably
different in style. The reason for this has a lot to do with differences
in soils and microclimate.

Soils in Barbaresco contain much more limestone than you find in the
Barolo vineyards. Also, in Barbaresco there is less of a diurnal shift.
Together this produces grapes that ripen sooner and with thinner skins
compared to in the Barolo vineyards.

Thinner skins mean less tannin and brighter colour – and it is for this
reason that Barbaresco wines are usually lighter tasting and less tannic
than Barolo. It also means that Barbaresco wines can be enjoyed from a
younger age than Barolo wine, some of which can take decades to reach
their potential.

How the Spumante wines are made?

Spumante simply means “sparkling”. “Spumante” as such does not denote any
particular style or grape. It can be any kind of wine as long as it
sparkles: Prosecco, Lambrusco, Franciacorta, Trentodoc, and Asti Spumante.

Piemonte is famed for the Asti Spumante made from Moscato Bianco grapes
(whereas for example Prosecco you should head off to the Veneto and
Friuli-Venezia Giulia provinces, and for Lambrusco, you should head to
Emilia-Romagna).

Unlike when making Champagne, where it is the second fermentation in
bottles sealed with yeast that consumes the sugar and releases CO2 which
then as a by-product creates the bubbles, Asti Spumante is made using what
is called the “Charmat method”. This means that (similar to when making
Champagne) the first fermentation happens in stainless steel tanks in
order to create the base wine but the 2nd fermentation happens in sealed
tanks rather than in bottles. And from there the sparkling wine is
transferred to bottles while under pressure.

In addition, in Piemonte you find the Moscato d’Asti, essentially similar
to Asti DOCG but with gentler bubbles, less alcohol and a sweeter taste.
Don’t overlook the red Brachetto d’Acqui DOCG which can be released in
many styles: still or sparkling, dry, off-dry or sweet.

Frequently asked questions:

What is so special about wines from Piemonte?

Rich red wines, delicate refreshing whites and great sweet sparkling
wines.

What are the most popular grape varieties in Piemonte?

Nebbiolo is the most famous, but you can find easy drinking wines from
Barbera and Dolcetto. And of course, you must try the white Arneis and
Favorita.

What types of food works well with wines from Piemonte?

Light reds: aged cheddar, parmesan and local mixed fried fish. Full-bodied
reds: vitello tonnato or Piedmontese boiled meat and roasted pork. Whites:
creamy chicken-based sauces, grilled tuna or salmon.

Want to know more?

Go explore. Want to visit local Piemonte cellar doors? Follow links below.

Welcome also to our blog.

Great wines come with great stories.

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