Sitting just where the Borbero and Tanaro rivers meet, Piedmonte is located in the southeast area of Turin, in the northwest of Italy. Considered to be one of the three main Italian winemaking areas, the Piedmonte region is split into two main areas, Alba to the southwest, home to Dolcetto, Barbaresco and Barbera, and then Asti in the southeast.
Italy may only be a small country, but it produces an impressive 8 billion bottles of wine per year, and Piedmonte is one of the leaders of quality Italian wines. The region has seen newer, more modern winemaking techniques being introduced, that use new oak barrels to add a touch of vanilla, to give a lovely effect of counter-balancing the acidity and tannin and acidity. which naturally develops.
The hot climate of Piedmonte is ideal for Nebbiolo, a late ripener that ages superbly produces wine with a high tannin, and just the right acidity, with scents of mint, liquorice and rose. With its spicy fruit cherry flavours and hints of violets, the Massolino, Langhe Nebbiolo, 2013, gives an immediate fragrance. From a long, slow vintage, this striking 2013 gives out pure Nebbiolo perfume of dark cherry, anise, wood spice and subtle hints of dried fruits. With a silky texture, it finishes with a pleasant buzz of freshness on the finish.
Vigne Marina Coppi is a family-run estate situated on the hills of Castellania in south-eastern Piemonte. Established in 2003, Only 25,000 bottles a year are produced from the four hectares of vineyard, which are planted primarily with Barbera, alongside some Freisa and Croatina grapes. Vigne Marina Coppi, Barbera Sant Andrea, 2013 is young wine, with an intense ruby colour and aromas that are full of notes of wild strawberries and cherries. Barbera has a rich deep colour and acidity, but is lighter in tannins. This impressive 2013 gives out Nebbiolo perfume of dark cherry, anise, wood spice and hints of dried fruits. Silky textured, it finishes with a lovely hint of freshness on the finish.
During and after fermentation, the skins are immersed for twenty days, to create the Barolo. Aged for at least four years in aged oak barrels, this lets the tannin and the acidity come through harder and stronger, G.D. Vajra, Barolo Le Albe, 2011 is a robust red that is improved with aging. This concentrated ruby has a broad orange-tinged rim and a cherry nose. Tastes of sweet strawberry fruit, combined with waves of grainy tannins, this wine’s tangy acidity turns up on the finish.