DOC: "denominazione di origine controllata" or controlled zone of origin; this broad category comprises all wines that belong to the wine-making tradition of the region
DOCG: the G stands for "garantita" or guaranteed authenticity; it is reserved for wines of particular reputation and worth.

Barolo: produced from 100% Nebbiolo grapes grown in the areas surrounding the village of Barolo. Not only a giant among Italian wines, Barolo is also regarded as a king by wine connoisseurs throughout the world. It is characterized by its bouquet, ethereal fragrances and distinct tannins. It matches well with elaborate second courses. Served best at 18°C.

Barbaresco: produced from 100% Nebbiolo grapes grown in the areas surrounding the village of Barbaresco. On the nose, it is characterized by a subtle yet intense fragrance, while on the tongue has a full-bodied, dry, robust yet soft taste. This elegant wine can be combined with various dishes. Best served at 18°C.

Barbera: one of Italy's most widely grown grapes but its image is tied to its home in Piedmont, especially the areas around Asti and Alba. Intense red in color, it possesses a distinct acidity and full body. Increasingly, Barbera is being finished in French oak barrels.

Brachetto: a native grape with a delicate, musky fragrance, sweet and soft on the tongue. Ideal with dessert or as an afternoon refreshment.

Dolcetto: a native grape. Although the most commonly known variety is Dolcetto d'Alba, many other subclassifications are produced as well: Diano d'Alba, Dogliani, Aqui, Asti, Ovada, Langhe Monregalese. Characterized by fresh, fruity fragrance with a hint of almond. Despite the name ("dolce" means sweet in Italian), this dry wine goes well with all courses, especially with pasta.

Freisa: native grape. The wine is produced in three varieties: dry, sweet, and sparkling. Lively red in color, fresh and fruity in fragrance, and dry in taste. Suited for any course or light summer dishes.

Grignolino: typical grape of Piedmont and grown only in this region. Cherry red in color, with delicate fragrance and dry taste.

Nebbiolo: wine produced with 100% Nebbiolo grapes is similar to Barbaresco and Barolo. Intense red in color, dry and full-bodied, balanced tannins and soft. Nebbiolo from the Roero district is fuller in fragrance.

Arneis: native grape. Grown on the sandy soils of the Roero district, this wine is dry, fragrant and fruity.

Chardonnay: the local interpretation of this common grape varies with the characteristics of the soils where it is grown and the methods of vinification.

Erbaluce: native to the areas around the town of Caluso, north of Turin. The wine has an intense fragrance, very dry and slightly acidulous. Also made in a dessert wine version, Caluso Passito.

Gavi: native grape and historic white of Piedmont. Very fragrant and intense, dry and persistent on the tongue, with a crisp, lively style.

Moscato: with its low alcohol content, the sweet wine made from this grape is an absolute favorite companion with dessert. Produced in naturally sparkling, spumante and passito varieties.