Despite this grape variety is disseminated thrughout Italy, the place in which Barbera gives its best is Piedmont. It has a high level of acidity, which is sometimes a little excessive and can make it inelegant and harsh. But this acidity can be trasformed into smoothness by malo-lactic fermentation, which trasforms malic acid, which has a strong bitter taste into lactic acid, which is rounded and sweet. Traditionally Barbera was aged in large wooden barrels, but over the last ten years the use of barriques (225 litres) has spread: the result is a wine smoother and with a higher ageing potential, as the wood releases some of its own tannins. . COMBINATION: Hot hors d’oeuvres, pasta (“tajarin” with chicken livers), white meat (as chicken Cacciatore), roasted red meat, mature hard cheese or fatty and creamy cheese.

Nebbiolo is one of the world’s finest vines and is grown almost exclusively in Piedmont, where it originated. Its name comes from the Italian word for mist, “nebbia”, owing to the fact that the Nebbiolo grape variety ripens rather late, when the hills are already shrouded in the first autumn mist. Nebbiolo is part of the family of Barolo since they both comes from the same vine but, unlike Barolo, it can be released for marketing even just one year after harvest. COMBINATION: Red and white meat dishes; excellent with fondue and semi-hard cheese seasoned with herbs.

Suris is a sweet aromatic rosé wine, made from the famous antique Brachet variety, with an important alcoholic content. In its's natural state, it’s slightly sparkling, and after 6-8 mouths in bottle, it become more fizzy. COMBINATION: Ideal with sweets but also with some aged cheese