The Wines of Piedmont

Piedmont is one of Italy's most important wine regions, home to Barolo and Barbaresco, some of the world's most sought-after, collectible and age-worthy wines. 

Piedmont's translates to Feet of the Mountain, due to its close proximity to the Alps. It is landlocked, with the Alps to the North, the Cottian Alps to the west that separate Italy from France and the Ligurian Alps in the southern part, blocking the maritime influence of the Ligurian Sea. The central part of Piedmont is flatter, with pastures and cattle, marked by the Po River, Italy's longest River at 652 km (405 miles), starting at the Cottian Alps in the west and emptying in the Adriatic Sea, in eastern Italy. 

Turin is Piedmont's Capital and largest city. Other important cities include Allesandria, Asti and Cuneo among others. 

Climate in Piedmont is Continental with cold winters and hot summers, with most rainfall recorded in the spring and the winter. 

Vineyards are mostly planted on the hillsides in Langhe and Monferrato, as well is in the far north reaches of the Alto Piemonte, while the central part of the Po River Valley is mostly devoted to other agricultural crops. 

Vineyard Area

Piedmont is planted to about 42,000 ha, producing about 2.500.000 hl of wine. Just over half of production is devoted to red and rosé wine and 46% percent is devoted to white wine. 

While Nebbiolo- the grape of Barolo and Barbaresco might be the most well-known- it is far from the most planted, covering just about 9% of the vineyard land. 

Barbera is by far the most planted with 30% of the total acreage, Moscato Bianco follows at 21%, Dolcetto at 13%, Nebbiolo at 9% and Cortese at 3% of the plantings. 

Arneis, Grignolino, Freisa, Erbaluce, Croatina and Bonarda, among others are also planted. 

The red Grapes of Piedmont

Nebbiolo 

One of the most alluring, age-worthy grapes known to mankind. In northern Italy and particularly in Piedmont, produces wines with complexity, structure and balance.

The wines are perfumed and high-toned with mostly red fruited aromatics, such as strawberry, cassis, red cherry and cranberry. Other common descriptors for Nebbiolo include: rose petals, violets, tar and truffle. Nebbiolo produces structured wines, with high tannins and high acidity, both elements that allow wines to age for decades. That being said, Nebbiolo tannins can be demanding in youth, and therefore long aging is often necessary.

Nebbiolo, takes its name from the word Nebbia, meaning Fog, due to the foggy conditions during harvest in Piedmont. First mention of Nebbiolo dates to 1266 with the name Nibiol appearing in texts. As one might expect, Nebbiolo has other aliases in northern Italy, known as Chavenasca in Lombardy, Spanna in Alto Piedmont and Picoutener in Valle d'Aosta. 

Unlike most well-known varieties that have been reproduced around the world with great success, Nebbiolo has not fared well outside of its native terroir of Northern Italy, and is almost exclusively found in Piedmont and neighboring Valle d'Aosta and Lombardy. 

In 2020, Nebbiolo account for 6,324 ha of plantings in Piedmont, 811 ha in Valtellina, Lombardy and a mere 45 ha in Valle d'Aosta. 

One of the first to bud-break and one of the last to ripen- typically harvested well into October- making exposure and elevation crucial. In Barolo and Barbaresco, most plantings are on vineyards facing south, while northern exposures are excluded from the DOCG. 

Nebbiolo has more than 30 biotypes documented, with Nebbiolo Lampia being the most planted as it balances yields and highly aromatic quality. Michet, is sub-variant of Lampia, low-yielding and intense variant and famous for being planted extensively in the Cru of Monprivato, Giuseppe Mascarelo's famous monopole. Nebbiolo Rosé used to be more appreciated as it is producing wines with softer tannic structure, making them appealing in youth. Nebbiolo Bolla- a high-yielding and poor-quality biotype is no longer allowed. 

Barbera

Piedmont's most planted grape variety, known as "The People's Grape," grows extensively around Piedmont, historically made in an easy drinking style. Barbera produces medium bodied wines with soft tannins and elevated acidity. Moderate aromatic intensity of red and black fruit, red cherry, blackberry and plum with juicy, easy-drinking texture. 

Historically it was made in simple, easy-drinking style, until the 1980s, when especially Giacomo Bologna made a richer, more concentrated style named Brucco dell'Uccellone. 

In Langhe (where Barolo, Barbaresco and Nebbiolo d'Alba are located) and around Alba, best vineyards and exposures tend to be reserved for Nebbiolo and therefore Barbera is more-often-than-not planted in lesser vineyards. A notable exception would be Vietti's Barbera d'Alba Scarrone that Luca Currado- owner and winemaker of Vietti- planted in a prized location in Castiglione Faletto- one of Barolo's most important communes of production. 

There are 3 DOCGs devoted to Barbera, Barbera d'Asti, Barbera del Monferrato Superiore and Nizza, formerly sub-zone of Barbera d'Asti. 

Dolcetto

Translates to "The Little Sweet One," not because produces sweet wines, but because it tends to have high sugar levels in the vineyard, producing fuller-bodied, high alcohol wines that are juicy and rich. Most winemakers in Piedmont would attest that Dolcetto is one of the toughest grapes to work with, both in the vineyard and in the cellar. 

The best expressions of Dolcetto are produced in one of the 3 DOCGs, Diano d'Alba, Ovada and Dogliani. Dolcetto d'Acqui is another great region for Dolcetto, although almost non-existent in the International market. 

 

The White Grapes of Piedmont

Arneis

Light bodied variety, mostly grown in Roero and the neighboring Terre Alfieri, north of the Tanaro river on chalky and clay soils. Arneis is variety that is very hard to grow and it almost faced extinction in the 1960s, until a number of prominent winemakers started working with the variety in the likes of Alfredo Currado (owner of Vietti at the time), Bruno Giacosa and Giovanni Negro. 

Wines made with Arneis, tend to have aromas of peach, citrus, sweet almond and floral notes, with creaminess on the palate. Elevated acidity provides lift and freshness- which made Arneis one of the most popular white wines in the 1980s. 

There are two DOCGs allowing Arneis (also, they both allow Nebbiolo for red wine production) Roero Arneis DOCG and Terre Alfieri DOCG. 

Cortese

Second most planted white grape variety in Piedmont, after Moscato, grows best in the commune of Gavi in the southeast part of the Monferrato Hills in an area known as Alto Monferrato. 

Wines are fresh and mineral, with notes of green apple and lemon, with light floral aromas. Cortese producing beautifully refreshing wines with elevated acidity. 

Moscato Bianco

Piedmont's most planted white grape variety with about 12.000 ha under vine. Mostly grown in Asti where it produces Frizzante, (Semi-Sparkling), off-dry style wines and to a lesser extend Sparkling wines made in the Martinotti (Charmat) Method as well as Passito. 

There are two DOCGs based on Moscato, the well-known and popular Moscato d'Asti and the newly upgraded Canelli DOCG that was elevated in 2023. Moscato is also known as Moscato di Canelli, after the town that is most closely associated with. 

The "hidden" Grapes of Piedmont

Pelaverga

Officially known as Pelaverga Picollo produces light-bodied, red-fruited and elegant wines that have become sommeliers' favorite in recent years. Mostly grown in the communes of Verduno and Roddi in the northern part of Barolo. Some of the most notable examples are made by Castello di Verduno and the now hard-to-find Burlotto. 

Freisa

Another sommelier favorite, taking its name from the Latin word Fresia, meaning strawberry. Produces light- bodied red wines, ruby red in color with notes of- you guessed it- strawberry sour cherry and light red-floral notes. 

Timoraso

White grape variety, once very popular and widely planted, it fell into obscurity for most of the 20th century. Reportedly, Leonardo da Vinci wrote of a grape called Timura and ampelographers in the late 1800s described it as a "noble" grape. 

Produces mineral-laden wines with persistent acidity with citrusy, peachy and floral notes. 

 

The DOCGs Of Piedmont

Piedmont counts 19 DOCGs within its territory,

• 4 based on Nebbiolo:
  • Barolo
  • Barbaresco
  • Ghemme
  • Ghattinara (the two former allow blending varietals)
• 3 based on Dolcetto:
  • Ovada
  • Diano d'Alba
  • Dolcetto di Dogliani
• 3 based on Barbera:
  • Barbera del Monferrato Superiore
  • Barbera d'Asti
  • Nizza
    
• 2 for (other) red varieties: 
  • Brachetto d'Acqui
  • Ruche di Castagnole
• 2 for varietal Nebbiolo and Arneis:
  • Roero
  • Terre Alfieri
• 2 for white wines:
  • Gavi
  • Erbaluce di Caluso/Caluso
    
• 3 sparkling wines
  • Asti; Sparkling, Traditional Method and Late Harvest 
  • Alta Langa; sparkling Chardonnay and/or Pinot Noir
  • Canelli; Frizzante based on Moscato

The Wines of the Langhe

Langhe is a large area around the city of Alba in the province of Cuneo in the southern part of Piedmont. Alba, is Langhe's wine and culinary epicenter and home to the famous White Truffles of Alba. 

Within Langhe, you find a number of important wine regions and consequently DOCGs. In the southern part of the Tanaro River, Barolo, Barbaresco for Nebbiolo production and Dogliani and Dolcetto di Diano d'Alba for Dolcetto production. North of the Tanaro River you find Roero that produces varietal Nebbiolo for red wines and Arneis for white wines. 

Langhe DOC is becoming increasingly popular with the rise of Langhe Nebbiolo- style of Nebbiolo that is designed to be drunk in youth, offering an approachable- both in structure as well as in price- alternative to Barolo and Barbaresco. Every major producer from these famous regions produces Langhe Nebbiolo, offering a great introduction into the house style. Typically, these wines are fermented and aged in stainless steel, concrete vats or a combination of the two, creating a softer, fruit-forward and approachable style of wine, suitable for early drinking. Most producers will use grapes from younger vines, cooler areas that Nebbiolo doesn't ripen as sufficiently or in the better examples, "declassified" fruit that doesn't quite make the cut for the "Grand Vin." 

Barolo

Barolo is considered the King of Italian wine, producing exclusively red wines based on Nebbiolo, achieving heights in quality and complexity that no other region can match. 

Along with Barbaresco, Barolo was the first one to receive a DOC status in 1966 and DOCG Status in 1980. There are 11 communes of productions, 3 of which are exclusively within Barolo, Barolo itself, Castiglione Faletto and Serralunga d'Alba. 8 other communes can produce Barolo also, La morra, Monforte d'Alba, Novello, Cherasco, Verduno, Grinzano Cavour, Diano d'Alba and Roddi. 

Soils in Barolo are largely divided between two different stages within the Miocene Series, Serravalian and Tortonian. 

Serravalian soils, formed between 11 to 13 million years ago, characterize mainly the areas in the east, Monforte d'Alba and Serralunga d'Alba. These soils are grey-yellow with compacted sand mixed in with sandstone. These areas are known for producing firmer and structured wines. 

Tortonian Soils in comparison, characterize the areas to the west, Barolo, La Morra, Verduno and Novello in the Barolo area as well as Barbaresco and Neive. Younger soils, formed around 7 to 11 million years ago and characterized by blue-grey, fertile and compact soils with marl, clay, limestone, rich in magnesium carbonate. These soils produce fruitier, softer wines that generally can be more approachable in youth. 

Serralunga d'Alba is located in the confluence of these two different soil types, combining the fruity, aromatic wines of the west with the structure and firm character of the wines of the eastern part of Barolo. 

Considering the regional climate, the diverse area and exposure, Barolo production is restricted to elevations between 170 to 540 meters in elevation (557- 1771 feet) with vineyards facing north excluded from the denomination. 

 

What are the Aging Requirements in Barolo

As one can imagine, Nebbiolo needs time in the barrel and bottle to soften its high tannins, and therefore long elevage (raising of the wine in the cellar) is necessary.

For that reason, producers in every region have to adhere to rules that have traditionally suited each region. Barolo and Barbaresco have some of the longest aging requirements in Italy- only Brunello di Montalcino (normale) and Riserva requiring longer elevage than Barolo. 

	(Normale)	Riserva
Barolo	38 months from November 1st; 18 months of which must be in wood	62 months from November 1st; 18 months of which must be in wood
Barbaresco	26 months from November 1st; 9 months of which must be in wood	50 months from November 1st; 9 months of which must be in wood

 

Communes of Production in Barolo

As mentioned above, there are 11 communes of production in Barolo, 6 of which contain 90% of the vineyards devoted to DOCG Production, Barolo, La Morra, Novello, Castiglione Faletto, Monforte d'Alba and Serralunga d'Alba. 

In 2010, the Italian Government officially recognized the Crus (official single vineyards) of Barolo, known as MGAs, Menzione Geografica Aggiuntive, Geographical Designations that can be appended on the label. In Barbaresco the are known as Sorí.

There are 181 Official Crus that a producer can append on the label. When "Vigna" is also on the label, 100% of the grapes must come from the said single vineyard. 

MGAs in Piedmont are just like Premier Cru or Grand Cru vineyards in Burgundy, legally recognized by the government and their use is an official designation of where the grapes came from. Crus may be as small as 1 ha, as in the Case of Bricco Rocche, owned by Ceretto or as big as 191 ha as in the case of Perno in Monforte d'Alba that is owned by many different owners. 

What are some of the best Crus and producers in Barolo? 

Here's a list separated by commune of production. 

Barolo, name of the commune and the region is home to some of the greatest Crus and producers. It's worth noting that most producers have vineyard holdings in many different communes other than the one they may be based at. Many producers have also expanded to make wines in Barbaresco or Roero.

Some of the most notable Producers and Crus in Barolo are: 

Barolo

• Crus: Cannubi, Bricco delle Violle, San Lorenzo, Massara
• Producers: Brezza, Borgogno, Marchesi di Barolo, G.D. Vajra, Francesco Rinaldi

 

La Morra

• Crus: Rocche dell'Anunziata, Brunate, Cerequio, La Serra, Rochette (within Rocche dell'Anunziata
• Producers: Renato Ratti, Elio Altare, Roberto Voerzio, Luigi Oddero

 

Castiglione Faletto

• Crus: Fiasco, Bricco Boschis, Monprivato (Giuseppe Mascarello Monopole), Briccho Rocche, Villero
• Producers: Paolo Scavino, Cavalotto, Giuseppe Mascarello, Vietti

 

Serralunga d'Alba

• Crus: Fontanafredda, Gabutti, Lazarito, Vigna Rionda, Falleto, Francia
• Producers: Cappellano

 

Monforte d'Alba

• Crus: Bussia, Perno, Santo Stefano di Perno, Ginestra
• Producers: Prunotto, Aldo Conterno, Giacomo Conterno, Elio Altare, Paolo Conterno

 

Novello

• Crus: Ravera
• Producers: Elvio Cogno

 

Cherasco

• Crus: Mantoetto
• Producers: Umberto Fracassi Ratti Mentone

 

Verduno

• Crus: Sarmassa, San Lorenzo di Novello, Monvigliero
• Producers: Castello di Verduno, Burlotto

 

Roddi

• Crus: 
• Producers: 

 

Grinzano Cavour

• Crus: 
• Producers: 

 

Diano d'Alba

• Crus: 
• Producers: 

Pio Cesare is another great producer, based in the city of Alba. 

Barbaresco

While Barolo is considered the King of Italian Wine, Barbaresco is considered the Queen. Equal in stature and quality as Barolo, but a little cooler in climatic conditions, producing [slightly] softer, feminine style of Nebbiolo. The Tanaro River separates it to the west from Barolo, which also offers a cooling effect. 

Barbaresco has about 800 ha planted, or about a fourth of Barolo's plantings. Nebbiolo here ripens earlier with northern vineyard exposures prohibited and up to 550 meters of elevation. The top sites have average elevation of 200- 250 meters above sea level. 

There are 4 communes of production, Neive, Barbaresco and Treiso, with just a small part the commune of Alba. Just like Barolo, Barbaresco also has its own MGAs, Menzione Geografica Aggiuntive, or Geographical Designations, formally introduced in 2007. In Barbaresco, the local term for Cru is Sorí, translating to a "high elevation, steep plot." 

Neive produces wines that are fleshy and structured, Treiso produces lighter and fresher wines, while Barbaresco produces balanced wines, combining power with finesse. San Rocco Seno d'Elvio produces light and fresh wines that are better to be enjoyed young. 

Soils here are very similar to Barolo with fossil derived soils of the Tortorian era and to lesser extend soils of the Serravalian era. 

What are some of the best Crus and producers in Barbaresco? 

Here's a list separated by commune of production. 

Neive

• Crus: Albesani, Bordini, Serraboela, Gallina

 

Barbaresco

• Crus: Asili, Rabaja, Montestefano, Montefico

 

Treiso

• Crus: Pajore, Bricco de Treiso

 

San Rocco Seno d'Elvio

• Crus: Montersino (shared with Treiso), Massalupo- only MGA solely within San Rocco Seno d'Elvio

 

Some of the notable producers in Barbaresco:

Gaja, Produttori del Barbaresco, Paitin, Roagna, Castello di Neive, Marchesi di Gresy, Poderi Colla 

 

Modernists VS Traditionalists

Piedmont has been producing wine since the Roman times, if not even earlier. Steeped in a long tradition, with wine knowledge passing from one generation to the next.

Traditionally, Nebbiolo in Barolo and Barbaresco was picked at high yields, and let to macerate on the skins in old wooden vats for a long period of time, 45 to 60 days  commonly encountered even to-date. In comparison, a producer in Napa Valley making Cabernet Sauvignon, would adhere to a 10-15 day maceration on the skins depending on the vintage.

Nebbiolo has a high level of tannins, and that long maceration would extract even more tannins, requiring the wines to be aged for a long period of time before becoming approachable. Wine was essentially made to be passed down to the following generation with the current generation drinking wine that their forefathers had made years or even decades before.

It wasn't until the early 1970s that Piedmontese winemakers went abroad to experience winemaking in other notable wine regions, namely Bordeaux and Burgundy. One of the first to spearhead the "Modernization" of Barbaresco was Angelo Gaja, of the Gaja Winery in Barbaresco. He experimented with new French Barriques- small barrels with 225 liter capacity, typical in Burgundy- shorter skin maceration as to extract less tannins and temperature controlled fermentation- uncommon at the time- to achieve fruitier style of wine and therefore more approachable wine in youth. 

After Gaja's success, others followed suit, such as Roberto Voerzio who started his eponymous winery in 1984 and Renatto Ratti, among others. There are of course wineries, such as Marchesi di Barolo, who will use a combination of the two, some new French barriques in combination with old, Large Slavonian casks, gaining the benefits of both approaches. 

While that approach was met with disdain by other Piedmontese winemakers who were  staunch proponents of the traditional way of making wine- the modern way did have a massive national and international success, earning these wineries a cult following, making them some of the most collectible and valuable wines in the world. 

Traditionalists would argue that new oak influence would add vanilla, toast, baking spice notes and coax the essence and elegance of Nebbiolo. Modernists on the other hand may criticize the more rustic, old-school winemaking their forefathers or their piers may practice. 

For us enthusiasts and consumers, these different approaches, add versatility, wider selection and an endless array of options to choose from. After all, the human factor in winemaking is one of the main elements that make wine so unique and enjoyable. 

Langhe's Dolcetto DOCGs

Dogliani DOCG

The most southern DOCG of the Langhe, and one of the two devoted to Dolcetto. Dogliani Dolcetto tends to be floral, dark and one of the most powerful. 

Diano d'Alba DOCG/ Dolcetto di Diano d'Alba

Just south of Alba, producing the fullest bodied Dolcetto. Planted mainly in the eastern part, in and around Serralunga d'Alba, Monforte d'Alba and further east before you reach Barbaresco. 

Roero DOCG

North of Alba, Roero produces some of the most notable examples of Arneis and fresh, lighter style of Nebbiolo. One of the two Piedmontese DOCGs to allow varietal red and white wines- the other one is the neighboring Terre Alfieri to the east. 

On the western part of the Tanaro River with sandy soils, producing early-maturing Nebbiolo. Most producers however, tend to use the more marketable Langhe Nebbiolo designation for their red wines. 

By far the most important grape for the area is Arneis, producing refreshing, light bodied wines with plump, creamy texture. 

Some of the most notable producers of Roero are Malvirá, Ca' Rossa and Bruno Giacosa. 

The Wines of Alto Piemonte

In the far reaches of Piedmont- an area known as Alto Piemonte- in the foothills of the Alps you find a pair of DOCGs devoted to Nebbiolo, Ghemme and Gattinara. Climate here is cooler, producing fresher, less tannic style of Nebbiolo. 

Nebbiolo here is called Spanna, and blended with small amounts of Vespolina, Uva Rara (Bonarda Noverese) and Bonarda di Gattinara. 

Gattinara DOCG

Spanna must account for at least 90% of the blend- the balance can be Bonarda di Gattinara and up to 4% of Vespolina. Just about 100 ha of vines are in Gattinara, mostly planted on steep slopes with volcanic soils. 

Ghemme DOCG

Spanna must account for at least 85% of the blend, with Uva Rara and Vespolina accounting for up to 15% of the blend. Ghemme is located east of Gattinara in the Province of Novarra with about 75 ha under vine. Soils here are sandier with friable pebbles. 

Some of the most notable producers of Alto Piemonte include: Antoniolo, Vallana, Travaglini, among others.  

Erbaluce di Caluso DOCG

Caluso is a commune north of Piedmont's capital, Turin, west of Ghemme and Gattinara in Alto Piedmont. Caluso produces wines made exclusively with the white grape Erbaluce that produces fresh, light bodied and refreshing wines. It can be made in still, sparkling or passito styles. 

 

Monferrato

Monferrato is located north east of the Langhe around the city of Asti in the provinces of Asti and Allesandria. Sits on the right bank of the Po river, stretching to the Ligurian Alps in the south. Monferrato can roughly be divided into three distinct territories, Monferrato Casale in the north east, north of the city of Allesandria, Monferrato Astigiano in the north west and Alto Monferrato in the south, stretching onto the foothills of the Ligurian Alps. 

The Monferrato hills are home to 9 of Piedmont's DOCGs, showcasing a diverse variety of grapes and styles. 

Alto Monferrato, you find the wine towns of Ovada, Acqui Terme and Gavi. All well known for different styles of wine with the grapes appending their name on the appellation. 

The DOCGs of Monferatto

Barbera del Monferatto Superiore DOCG

Barbera del Monferrato Superiore covers the entire region of the Monferatto Hills in the provinces of Asti and Allesandria. Wines must be made with a minimum 85% Barbera. 

Barbera d'Asti DOCG

Almost within the boundaries of Barbera del Monferrato Superiore, excluding the southern part of Alto Monferrato. 

Nizza DOCG

Formerly a subzone of Barbera del Monferrato Superiore, achieved its own DOCG in 2014, compared to 2008 that the other two Barbera DOCGs achieved their elevated status. Here yields are slightly lower at 7 tons per hectare compared to 9 tons for the other two and planting density increasing from 3500 vines per hectare to 4000 vines per hectare. Aging requirements are also extended to 18 months for Rosso and to  minimum of 30 months for Riserva, compared to 4 months minimum aging for Barbera d'Asti and 14 months for Barbera del Monferrato Superiore. 

Asti DOCG

Moscato d'Asti is perhaps one of the most recognizable Italian wines, made in an off-dry, semi-sparkling wines for unfussy, youthful consumption. 12000 ha of Moscato Bianco are devoted for Asti, producing mainly uncomplicated, price-friendly wines. 

Canelli DOCG

Comes from the town of Canelli, most closely associated with Moscato Bianco. With only 100 ha of vines, it achieved a DOCG status in 2023 for wines made in Frizzante, semi-sparkling wines with much lower pressure than Traditional Method or Charmat Method wines. 

Terre Alfieri DOCG

West of Asti, in the provinces of Asti with a small part in the southwest overlapping to the province of Cuneo. Neighboring to the more famous Roero, produces dry white and reed wines from Arneis and Nebbiolo respectively. DOC was established rather recently in 2009 and elevated to a DOCG in 2020 with very little wine from the area carrying the Terre Alfieri designation. 

Gavi DOCG

Made from the Cortese grape, with the best examples coming from the commune of Gavi and the wines known as Gavi di Gavi. Cortese has enjoyed massive success in recent years for its beautifully fresh, lean and refreshing wines, typically made to accompany seafood from the Ligurian Sea. 

Dolcetto di Ovada Superiore DOCG

Monferrato's sole DOCG devoted to Dolcetto, located in the southern part of the Alto Monferrato area and west of Gavi. Ovada Dolcetto tends to be austere, but lighter in tannins and gentle mouthfeel.

Alta Langa DOCG

Stretching in the southern reaches of Monferrato and Langhe in the provinces of Cuneo, Asti and Alessandria, producing exclusively sparkling wines with Chardonnay and/or Pinot Noir. 

Alta Langa is the first area in Italy to produce sparkling wine by the Counts of Sambuy, who planted Pinot Noir and Chardonnay to imitate the wines of Champagne. Carlo Gancia started making sparkling wine in 1850 at his winery in Canelli after returning from Champagne, convinced that the Piedmontese terroir is perfect for sparkling wine-making. 

Alta Langa achieved a DOCG status in 2011. Sparkling wines for Alta Langa production must have a minimum of 30 months on the lees for Spumante and 36 months for Spumante Riserva. In comparison, Champagne must spent 15 months on the lees for non-vintage Champagne and 36 months for Vintage Champagne. 

Some of the most notable producers include Cocchi (famous Vermouth producer), Fontanafredda and Enrico Serafino among others. 

Brachetto d'Acqui DOCG

South of Nizza in the southern part of Monferrato, in the provinces of Asti and Alessandria. Exclusively based on the red grape Brachetto, producing exclusively Rosé wines that can be either still or Sparkling, Frizzante or Sparkling Red wines as well as sweet Passito wines (still). 

Most examples of Brachetto d'Acqui tend to be fruit forward, easy-drinking and aromatic.