History + Today

Piedmont’s legacy for making delicious wine runs deep. In ancient times, the region was referred to as Oenotrua, which means ‘land of the vines.’ Here, locals made Greek-inspired sweet wines from dried grapes, and post-Roman occupancy, eventually mastered the art of trellising. By the mid-19th century, Piedmont’s influential role in Italian viticulture and vinification only grew stronger, thanks to its incorporation of French-inspired techniques. 

Today, Piedmont is still one of the most highly regarded winemaking regions in the world. The region is best known for its Barolo and Barbaresco production, both of which are crafted from Nebbiolo. Other popular Piedmontese varieties include Barbera, Dolcetto, and Msocato, the latter of which is generally lightly sparkling and pleasantly sweet. Piedmont is often compared to the likes of Burgundy, as its emphasis on single-vineyards and monovarietal bottlings is similar. 

Terroir

Piedmont is located in northwestern Italy, specifically at the foothills of the Alps where the borders with France and Switzerland begin. The region is largely characterized by rugged, mountainous terrain. These countless hills and valleys create large amounts of fog, which helps Nebbiolo (whose name derives from the Italian word for fog) ripen. Piedmont experiences an overall continental climate and has a relatively low annual rainfall due to the rain shadow effect from the Alps. Most of Piedmont’s viticulture is based in the southern portion of the region and is centered around Cuneo and Asti. 

Piedmont’s five major winemaking zones are Canavese, Colline Novaresi, Coste della Sesia, Langhe, and Monferrato. The region is home to 42 DOCs and 18 DOCGs, making it the largest regional producer of Italian DOCG wine. There are no IGT (equivalent of French Vin de Pays) designations in the region.

Grape Varieties

Although Barbera is the most widely cultivated grape variety, Piedmont is best known for its rustic Nebbiolo, which is the backbone to the renowned wines of Barolo and Barbaresco. These wines are rich, rustic, and ideal for laying down in the cellar for the long haul. Dolcetto, which translates to ‘little sweet one’ (although the wines are ironically not sweet) is also a major player in the region’s red winemaking game, too. Nebbiolo-based wines are characterized by bright acid, structured backbone, and abundant gritty tannins, which can often make them a bit austere in their youth. However, these characteristics make them ideal for sipping chilled alongside hearty regional dishes. Barbera and Dolcetto-based wines tend to be more fruit-driven and less tannic, making them more approachable in their youth and perfect for sipping along pizza, pasta, and other Sunday Supper favorites.

The most popular white wine from Piedmont is Moscato, which is most often vinified slightly sparkling and with noticeable amounts of residual sugar. Cortese (Gavi) has also garnered decent traction on the international market, and Arneis continues to climb in popularity as well. International varieties (Chardonnay, Merlot, Syrah, etc.) are also cultivated in the region, though in Piedmont, native varieties tend to be more popular.