The Piedmont region is often considered not only Italy’s most prestigious wine-producing region but one of the most prestigious in the world.

Why? 

Well, first we need to understand Italy’s quality classifications for its different geographic appellations:

Note: You can easily find the classification on a bottle by looking at the label. DOCGs also have a paper seal or strip across the foil and neck of the bottle.

And while Piedmont produces only about 5% of Italy’s wine, it has about 12% of Italy’s DOCs and over 25% of the DOCGs – the highest classification. Plus, the region produces some of the most renowned wines in the world. 

Geography and Climate

The Piedmont region is in the northwestern part of Italy, with France to the west, Switzerland to the north, and the Italian regions of Lombardy to the east and Liguria to the south. It is surrounded on three sides by mountains – the Alps and the Apennines. The winters are often cold with sometimes heavy snowfall, and the summers tend to be warm and dry.

Why does all this matter?

The geography and climate of the region contribute to the types of grapes that grow there best – with higher acid and tannins that make the resulting fuller-bodied wines quite ageable and the lighter wines crisp and refreshing.

Nebbiolo: The Star of the Show

Roughly two-thirds of the wine produced in the Piedmont region is red. And the star grape of the region is Nebbiolo. 

Nebbiolo is native to the Piedmont region and has been grown there for centuries. It produces two of the world’s most sought-after wines: Barolo and Barbaresco.

People are often surprised when they taste wines made with Nebbiolo because of the difference in how the wine looks and smells versus how it tastes. Nebbiolo wines are often light colored and have a lighter, almost delicate aroma. Classic younger Nebbiolo wines smell like red fruits and berries (red cherry, raspberry, cranberry, pomegranate) and rose petals – one of the grape’s signature aromas. As the wines mature, they develop secondary aromas of dried flowers, and leather. A classic descriptor of mature Nebbiolo wines is “tar and roses.”

But while Nebbiolo wines have a lighter look and smell, their taste is another matter. With powerful tannins and vibrant acidity, Nebbiolo wines can pack a punch, especially when they are young. As Nebbiolos age, the tannins smooth out, resulting in a more balanced wine. This is why you may see 20, 30, or 40-plus year-old Barolos on a restaurant wine list.

The Two Bs: Barolo and Barbaresco

If Nebbiolo is the star grape, then Barolo and Barbaresco are the star wines. Each is produced with 100% Nebbiolo and each carries the DOCG classification (see above).

But while the areas that make Barolo and Barbaresco are only a few miles apart in the hills that surround the town of Alba, the character of each is quite different.

Barolo, produced in the area south and west of Alba, is often referred to as the “King of Wines.” It is powerful and robust, with firm tannins and high acidity. Barolo is known for its incredible aging potential. In fact, by law, Barolo must be aged at least 38 months, including 18 months in wood, before it can be released.

Barbaresco is often referred to as Barolo’s more approachable sibling. Produced in the area northeast of Alba, where the vineyards experience slightly warmer conditions and thus the Nebbiolo grapes are able to ripen earlier, Barbarescos typically have softer tannins and a more elegant structure and texture. They still maintain the bright acidity that allows them to age well. The legal aging requirements of Barbaresco aren’t quite as rigid as those of Barolo, but they must still spend nine months in wood and 26 months of aging overall before they are released.

The long aging process, combined with high production costs and simple supply and demand, can make Barolo and Barbaresco rather expensive.

Other Wines to Know

While the two B’s are the stars, there are other terrific wines produced in the Piedmont region.

Barbera is the region’s most widely-planted grape. Barbera (dry, red) wines (you’ll often see Barbera d’Alba and Barbera d’Asti) are more approachable and affordable than Nebbiolo wines and are very food friendly.

Dolcetto is another dry (despite its name meaning “little sweet one”) red wine from the region. Unlike Barolo and Barbaresco, Dolcetto is meant to be drunk young.

And the Piedmont isn’t only about the reds. The region is home to several well-known white wines:

• Gavi: crisp and refreshing
• Moscato d’Asti: sweeter, with fizzines
• Asti Spumante: sparkling

Piedmont’s Food Culture

Italy is known for its food and wine culture, and the Piedmont region is no exception. Food and wine are deeply rooted in tradition and a strong connection to the land.

Piedmont is the birthplace of the Slow Food Movement, focusing on local ingredients, sustainable agriculture, and traditional foodways. And the region’s proximity to France gives its cuisine a little richer, more buttery style than that of southern Italy.

The region is known for its high-quality ingredients, including white truffles, hazelnuts, artisan cheeses, hand-made pastas, and exceptional beef.

Many of the region’s best-known dishes developed right alongside its wines. Tajarin, an egg-yolk pasta, is often paired with wines like Barolo or Barbaresco while Bagna Cauda, a garlic and anchovy dip, goes well with Barbera. 

Why Wine Lovers Should Explore Piedmont

While the Piedmont region produces iconic – and pricey – wines like Barolo and Barbaresco and is considered one of the top wine regions in the world, what makes the region special is the way wine is woven into everyday life.

So whether you’re opening your first bottle of Barbera, savoring a mature Barbaresco, or just dreaming of strolling through the hillside vineyards, the Piedmont region goes beyond the glass and offers an experience that combines history, wine, food, and culture.

And isn’t that what enjoying wine is all about?