The Barbera Superiore comes from the oldest vines of Rocche dell’Olmo (Verduno- 310-360m, East) and Gramolere (Monforte d’Alba- 400-450m, SW). Harvest is usually in the first half of October.  Stainless steel fermentation and aged for 12-14 months in 500L tonneaux...

The Matthiasson rosé is always a favorite, and this year's is no exception. The blend is 40% Grenache, 32% Barbera, 15% Mourvèdre, and 13% Counoise, with each grape lending its vital characteristic (Grenache for texture, Mourvèdre for minerality, Counoise for...

The Brovia Arneis is one of the best examples we know of Piedmont’s indigenous white wine. One of the very few Arneis made with native yeasts, this wine is a benchmark for the grape – you can't really say for...

The Cantina Del Lupo Barbera d’Asti is a textured, fruit forward Barbera that feels more serious than many of the Barberas coming out of Asti. Rather than light red fruit, the Cantina Del Lupo shows fairly concentrated dark berry fruit...