From the Monrobiolo and Rue vineyards in Barolo. The dolcetto is raised in large botti (casks) of Slavonian Oak for 6-9 months in a natural ageing cellar, then bottled the following late July.…

GianLuca Colombo doesn't want you to see his hand. Despite working for years as a sought-after vigneron in various storied subzones of Barolo and beyond, he seeks not to display wines of “his”…

Sourced from a.24 hectare parcel in the Coste di Rose cru of Barolo.

A sparkling wine made in the traditional method of Champagne, using the classic varietals (25% Chardonnay/75% Pinot Noir) but sourced from the Piedmont region of Italy. These grapes are grown in…

This producer is a recent discovery for us. It was the Stellar Langhe Nebbiolo that first got us hooked. Lapo Berti's style is very poised silky fruit.

A mere 105 cases are produced by this tiny appelations newest producer. Hand-harvest. Spontaneous fermentation in a stainless-steel tank; maceration withdelicate pump overs for about 15 days; then…

Luca and Elena have always been particularly invested in Barbera d'Alba as they were among the first to invest in it seriously. They believe strongly in the potential of this grape in communicating…

The E. Pira Chiara Langhe Nebbiolo has clear-cut aromas of orange blossom, mint, star anise and cinnamon. Balanced with decent weight and some power from the ripe vintage, this is a very pleasurable…