Nebbiolo in its two noble declinations

Two of the best known and appreciated wines in the world are produced from the famous Nebbiolo vine: Barbaresco DOCG and Barolo DOCG.

The Piazzo company, since the beginning of its history in the '60s, risked a great deal on Nebbiolo, even though then it did not have the prestige it enjoys today. In fact, several lands were bought and converted to its production which, in 1979, were vinified for the first time resulting in the first Barbaresco. Today the production of these two wines are fundamental to the cellar.

In the Barbaresco DOCG the grapes from different Nebbiolo vineyards are merged; after two years of aging, one year in large casks, the wine begins to give off its character, which will continue to improve for years afterwards, being a wine that lends itself to long aging. The scent of wood is not too marked and the tannin is delicate. The result is an elegant and polite wine.

The Barolo DOCG is produced from the grapes harvested in the vineyards that the winery owns in the municipality of Novello. There are three years of aging to regulate, of which about two are partly spent in large oak barrels and partly in American wood barrels. In the underground cellars, the period of bottle rest continues until it is launched on the market. The tannins are not too hard because you want to get a well-balanced wine, of structure and character, but that remains drinkable even for a palate not too expert in wines of this calibre.