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    Piedmontese wines 

    This region, together with Tuscany, represents the top of Italian wine production and its role has been fundamental for the development of modern enology in Italy. In fact, the "revolutionary" path that brought our nation back to the top of the world for high quality production began right here. It should be added that Piedmontese wines, apart from a few exceptions, are produced with a single grape, therefore they are monovarietal and in fact the first examples of "zoning" of wine-growing areas started right here, defining concepts (borrowed from France), such as Terroir (soil+wine culture+climate) and Cru, i.e. the fact that a specific wine can be produced exclusively with grapes from a specific vineyard, or parcel, or the Cru, whose name then appears on the label. Piedmont is identified almost exclusively for its great red wines, but it is also important to remember that in this region are also produced fine white and sparkling wines. The vines grown in Piedmont are mostly black grapes, such as Nebbiolo (Barolo, Barbaresco, Roero, etc.), Barbera, Dolcetto, Croatina, Freisa, Grignolino, Brachetto, the black-berry Malvasias of Casorzo and of Schierano. Among the white grape varieties we point out the autochthonous Cortese (Gavi, etc.), Erbaluce and Moscato bianco, which finds some of its greatest expressions in the region, especially in the Asti area. Historically, the protagonist of the Piedmontese wine renaissance was certainly Barolo, thanks to the French winemaker Louis Oudart, to Giulietta Falletti, Marquise of Barolo, and subsequently to Camillo Benso, count of Cavour, who decided to convert the cellars of his Grinzane estate to the production of Barolo; in this way the wine gradually began to acquire its fame at a national and then international level, inevitably driving the wines of the whole region over the decades. Piedmont today has reached a truly remarkable qualitative status, not only in historically suitable areas such as the Langhe, but also in areas that were once unknown, but are now emerging, such as Roero, Novarese and Canavese.

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