Cellar guide
A collector's guide to the wines of Piedmont
Barolo, Barbaresco, Barbera d'Asti, Moscato d'Asti: understand the terroirs, choose the bottles worth keeping and know when to open them.
9 min readUpdated on
Understanding Piedmont
Piedmont is a region of hills, framed by the Alps to the north and west, and crossed by the autumn fogs that gave Nebbiolo its name. It is built on small plots, villages and crus — far closer to Burgundy's logic than to the single large estate.
Three zones matter to a collector. The Langhe, around Alba, La Morra and Serralunga, produce the most complete Nebbiolo: Barolo and Barbaresco. Monferrato, further east around Asti, is Barbera country — generous, vivid reds. Roero, on the left bank of the Tanaro, brings sandier soils and taut Arneis whites.
Five grapes are worth remembering: Nebbiolo (tannic, floral, built for long ageing), Barbera (low tannin, high acidity, immediate pleasure), Dolcetto (supple, fruity, drink young), Cortese (the dry white of Gavi) and Moscato (aromatic, sweet, low in alcohol).
What makes a Piedmontese wine age
Nebbiolo combines abundant tannin with high acidity — the very structure of an ageing wine. A commune or cru Barolo needs time for its tannins to settle, while a Langhe Nebbiolo, raised for a shorter period, offers the same aromatic signature straight away.
Origin matters as much as vintage. A Barolo from Serralunga d'Alba is typically more austere and vertical than one from La Morra, known for perfume and finesse. Cannubi, one of Barolo's oldest crus, stands in a class of its own.
House style is decisive too: long ageing in large used casks with no new oak, as at Erbaluna, or the sunnier, modern reading of Barbera found at Pico Maccario.
The appellations to know
Four appellations cover most of a balanced Piedmontese cellar: two ageworthy Nebbiolo, one Barbera for pleasure and one light sweet wine.
| Appellation | Style | Ageing | Serving |
|---|---|---|---|
| Barolo DOCG | Pure Nebbiolo: dried rose, tar, cherry, firm tannin and bright acidity. | Improves over a decade and beyond, depending on cru and vintage. | 16–18 °C, decanting recommended for young bottles. |
| Barbaresco DOCG | Earlier-ripening Nebbiolo, more perfumed and slightly softer than Barolo. | Long-lived, approachable sooner than a Barolo of the same vintage. | 16–18 °C, open an hour before serving. |
| Barbera d'Asti / Nizza DOCG | Ripe dark fruit, high acidity, discreet tannin; Superiore and Nizza gain density. | Drink in the early years; Superiore and Nizza keep considerably longer. | 15–17 °C, no decanting needed for entry cuvées. |
| Moscato d'Asti DOCG | Sweet, lightly sparkling, very low in alcohol, muscat, white peach and sage. | Drink young, on the fruit. | 6–8 °C, with a lightly sweetened dessert or on its own. |
Our Piedmontese houses
Two estates, two readings of Piedmont: the sunlit Monferrato of Pico Maccario and Erbaluna's biodynamic Barolo in La Morra.
Bottles for the cellar
The Piedmontese selection available in our cellar today — prices and availability reflect live stock.
No Piedmontese bottles available at the moment.
Storing and opening
A cellar at 12–14 °C, with stable humidity around 70 % and away from light, is enough to age Nebbiolo properly. Keep bottles lying down and away from vibration.
Large formats — magnum, double magnum — evolve more slowly than 75 cl bottles: one of the few genuinely effective ways to extend the life of an ageworthy wine.
For a young Barolo, a decanter and an hour of air do more than any gadget. For an old bottle, the opposite: open late, pour gently, use a reasonably wide tulip glass.
At the table
- Aged Iberian charcuterie
- Barbera d'Asti or Nizza
- Long-aged Parmigiano Reggiano
- Barolo or Barbaresco
- Mushroom risotto, truffle
- Barolo from La Morra
- Braised meats, brasato al Barolo
- Barolo from Serralunga
- Tomato pasta, pizza
- Dolcetto d'Alba
- Lightly sweet desserts, white fruit
- Moscato d'Asti
Build your Piedmontese cellar
Browse the full selection, or let our online sommelier guide you by taste, budget and occasion.