The 2020 Barolo Bricco Boschis is beautifully rich and resonant right out of the gate. Black cherry, blackberry, licorice, cloves, leather and scorched earth are amplified in this decidedly dense, large‑scaled Barolo from Cavallotto. There's a good bit of finesse here, but the 2020 could stand to shed some baby fat. Even so, there is certainly no harm in drinking this now. What a gorgeous Barolo this is. Drink 2025‑2035. Rated 93. ‑ Antonio Galloni, vinous.com January,  2025

The 2023 Timorasso is a blend from Vietti's holdings in three distinct zones within the Derthona appellation. Deep, rich and phenolic, the 2023 is a textured, resonant wine. Peach, apricot, chamomile and dried flowers fill out the layers. It's a rich, heady white for the dinner table. Floral and citrus overtones lift the finish. Drink 2024‑2030. Rated 93. ‑ Antonio Galloni, vinous.com January,  2025

Tenute Cisa Asinari dei Marchesi di Grésy has been owned by the di Grésy family since 1797. The estate includes four properties located in the Langhe and Monferrato, home to some of the greatest of the Piemontese wines. Before the 1960s the estate operated like a traditional farm, producing livestock, vegetables and fruits, including grapes. At the time, the grapes were sold to among the finest wine producers in the area, as was the tradition in the Langhe. In the early 1970s Alberto di Grésy realized the potential of his vineyards and decided that he had to vinify his own grapes.

In 1973 he produced his first vintage with the objective of transferring the class and character of the terroir, vineyards and varietal into the bottle, using the best available technology and respect for tradition. In 2013 Alberto’s son and daughter, Alessandro and Ludovica di Grésy began their adventure in the family’s winery working alongside their father. To this day, Marchesi di Grésy vinifies grapes coming only from their own properties, 111 acres of vineyards divided among the Martinenga, Monte Aribaldo, La Serra and Monte Colombo estates.

Of exceptional note, the Martinenga vineyard is one of the finest in the Langhe and the largest monopole in the region. Martinenga is known for producing some of the finest cru-designated Barbaresco wines. It is planted with the Nebbiolo clones Lampia, Rosé and Michet, whose mix produce among the most elegant of Nebbiolo wines. With its southern exposure, blue marl soil and elevations from 820 to 918 feet, the Martinenga cru possesses ideal growing conditions and allows Nebbiolo fruit to reach full maturity even in difficult vintages.

Lovely translucent light ruby in color at the core fading to tawnier hues at the edges; classic 'tar and roses' on the nose, yes, but there is something more, teaberry/wintergreen at the forefront (the Italians might say balsamic notes) and, with air, a certain sanguinity and Alpine-fine informed earthy quality; almost silken easy on entry with not insignificant but superfine-grained tannins carrying elegantly intense flavors that echo so brilliantly the superb aromatic slate, and all with a certain encompassing elegance. Oh, this is a fine, fine wine. So, notwithstanding the occasional thrashing/shredding sounds of Jimi Hendrix' guitar emanating from the estate at significant volume, is the Marchesi di Grésy the Lafite Rothschild of Barbaresco? Well, it's in the southwest shadow of the Alps as opposed to the west coast of Europe, but, hey, we'll just ponder upon that with another glass, perhaps to the tune of "Red House" (over yonder) …

Since we first became aware of this producer in the 'summer' of 2014 in Piemonte, this Barolo Classico has been among our very first recommendations among Langhe Nebbiolo wines. This, the 2000 vintage Barolo del Comune di Serralunga d'Alba of Luigi Pira is produce of 100% Nebbiolo fruit from 3 hectares of vines planted (from 1959 to 1995) to clay/limestone soils with south/southwest exposures at about 320 metros above sea level in and around the village of Serralunga d'Alba; lovely translucent ruby to just tawny at the edges in color with classic Barolo aromas suggesting the classic descriptors of tar and roses; this is Nebbiolo informed by all that the Alps have yielded over the millenia to imbue the soils and sub‑soils that give the Langhe its unique and wonderful character; aromatically pure, cool, almost minty liquirizia‑like quality with some air along with scents of wild mountain berries, Alpine herbs and spice; almost silken on entry, delightfully, almost deceivingly so, then showing the suddenly solid grip of Nebbiolo, pure, potent and dusty dry, with an Alpine mountain wall of intense flavor and power leaving the palate at once stunned, refreshed and satisfied. Buonissimo Barolo!

We were surprised to learn that the Arneis grape was also once known as Nebbiolo Bianco (it is not related). According to Jancis Robinson, Julia Harding and José Vouillamoz in their seminal book Wine Grapes, this strongly flavored white wine grape was at one point interplanted with Nebbiolo in Piemonte to attract birds away from the more noble red wine variety. Bruno Giacosa and Vietti were among the more important Piemontese producers to keep this grape in production in the last century. This is, for this taster, a more pristine version of Roero Arneis, not understated by any means, but neither blowsy nor overly perfumed; brilliant yellow/gold in color with aromas suggestive of flesh of green/gold apple just baking (Wine Grapes notes pears), then a touch of bitter almond (or is it hazelnut?) and the skin of the grape itself; ample, rounded, gently chalky dry with remarkable intensity of flavor and, again, that balancing touch of grapeskin pith to keep things vibrant to the finish.

Picotèner is a unique and rare sub‑variety of Nebbiolo and was largely forgotten across Piedmont over the last decades. When the folks at Enrico Serafino were studying the clonal varieties in their historical vineyards in recent years, they discovered that Picotèner was widely planted there. After some experimentation, they determined this almost forgotten biotype of Nebbiolo is capable of expressing unique characteristics and a distinct personality worthy of a singular bottling. Translucent ruby to just a touch tawnier red or vivid sunset orange reflections at the edges in color; fully recognizable Nebbiolo aromas suggestive of tarry dried cherry and berry fruit along with the scent of rose petals and cracked black pepper, becoming more lovely and complex with time in the glass (Michelle noted that she could whiff this wine all day long); supple on entry then building in body with vigorous gripping tannins that call for a nice plate of pasta, say Agnolotti del plin or ravioli con funghi e ricotta or even a homemade pesto pizza with Italian sausage and black olives; we can't overstate how this wine so blossomed with time in the glass.

Vibrant translucent ruby with fiery orange reflections; aromas suggestive of ciliegia marasca (Morello cherry) and a delicate version of that special soil-inflected Piemontese tar and roses; supple, delicate onto the tongue then demonstrating typical Nebbiolo refreshingly tart crisp tannins, ever so mouthwatering, and delicately but intensely flavorful, one could envision using this wine in place of that $30(ish) bottle of Bourgogne Rouge that has become so elusive these days.

Perbacco is the Italian word for 'golly' (or thereabouts), which we are told was the word that came from the mouth of his mother when Luca Currado Vietti told her that he would declassify what could be Barolo into a less expensive Langhe Nebbiolo … But, to be sure, this is not Barolo light, this is a formidable Langhe Nebbiolo in its own right: medium ruby in color fading to a just slightly tawnier shade at the edges with aromas suggestive of dried cherries (Vietti themselves also note spice and a hint of menthol) and that telltale 'tar and roses' typical of Langhe Nebbiolo (it's all in the soil); full and potent, building in presence and structure on the tongue, with dusty tannins framing rich fruit and a genuine warmth, intensity and length of flavor on the finish. Brilliant choice along with cold nights (or air-conditioning), slow-cooked meats, dishes with mushrooms (or truffles if you've got 'em), aged cheeses and more.

Dogliani is a relatively new DOCG which denotes high quality wines produced from Dolcetto grapes in this cooler, higher elevation growing area in this southern part of Piemonte. Dolcetto translates from Italian as 'little sweet one' — fitting, in this case, as Dogliani is not only quite possibly the origin of the grape, but is certainly also the sweet spot on the planet for its cultivation and transformation into wine. And the Luigi Einaudi bottling of (Vigna) Tecc «pronounced tĕtch» is longtime a favorite of our own and that of our most discerning clientèle: lovely just translucent deep ruby in color with aromas that initially suggest a favorite hard cherry candy from this taster's youth, then graphite (old fashioned grade school‑grade pencil shavings), bitter almond, a waft of liquirizia and eventually just bunches and bunches of plump ripe dark grapes; exceptional equilibrium, at once, ample grapey and firm on the palate (Ian noted 'both fruity and savory'; Andrea noted 'a finesse and elegance uncommon in Dolcetto'), and there's something more still, this wine seems to have a certain personality, a kind of nerve, lifeblood, urgency and, at the same time, a sense of comfort in one's own shoes (the views of the Alps from Dogliani would have this taster just giddily comfortable in those Italian shoes); finishing crisp and fresh and vibrant as a brisk sub‑Alpine morning. Superbo vino Dolcetto!