Established in 1858 by the first king of Italy, Fontanafredda is now the single largest contiguous wine estate in the Langhe region, with a fierce commitment to organic viticulture as well as woodland regeneration. The Platinum label represents the unique tradition of the Estate and more than 160 years of history. This is a serious, brooding Barolo, aged at the Estate for a minimum of 62 months to highlight the complexity, structure and richness of classic Barolo Reserva. Ruby red with the faintest hints of bricking on the edge. Intensely aromatic and complex, with black cherries, tobacco, dried mushrooms, nutmeg, and sweet balsamic notes all vying for attention. Supple, sweet fruit and round, powdery tannins on the palate. So much complexity with nothing out of place.

Pio Cesare have been making wines in their ancient cellars in central Alba for 141 years, from their vineyards based primarily in Barolo and Barbaresco. Today, fifth generation Federica Boffa with her cousin Cesare Benvenuto lead this prestigious estate, after the untimely passing of Pio Boffa in 2021 after 40 years as the face of Pio Cesare. The winegrowing is sustainable and the winemaking largely traditional resulting in wines of great elegance, structure and purity. The Pio Cesare family’s unique winemaking method stresses minimal intervention to produce wines of particularly supple flavour expression. A ceaseless devotion to the individuality of each of the region’s wines informs Pio Cesare's choices in the cellar: shorter maceration, separate lot fermentation, judicious selection for barrel and large cask aging, and bottling schedules determined by the ideal structure of each wine. This allows Pio Cesare to craft wines of varying weight, ageability and drinkability as determined by the vineyard rather than market fashion. This wine is a single-vineyard Barbaresco using very ripe grapes from several plots in the famous Il Bricco estate owned by the Pio Cesare family. While soils in surrounding villages are sandy, the Il Bricco vineyard is primarily composed of limestone and clay. In the Piemontese dialect, Il Bricco translates to "peak of the hill." Reaching 400 meters above sea level, this estate is characterized by cool weather and important diurnal swings—both favourable conditions for the ripening of the Nebbiolo grape. The Nebbiolo harvest began mid- October, and immediately showed all the hallmarks of a ‘classic’ year – excellent tannin ripeness and balance, foretelling wines of structure with great aging potential. Fermentation takes place in stainless steel tanks, with 15 days of skin contact. This wine ages in French oak for 30 months: 70 percent in new barriques and 30 percent in 20-hectoliter casks. It is produced in small quantities and only in excellent vintages. A traditional vintage delivering fresh fruits and beautiful aromas, with great structure and complexity, intense colour and a balanced acidity, with sharp tannins but already approachable - all the classic components of the great outstanding vintages of Barbaresco.

Pio Cesare have been making wines in their ancient cellars in central Alba for 141 years, from their vineyards based primarily in Barolo and Barbaresco. Today, fifth generation Federica Boffa with her cousin Cesare Benvenuto lead this prestigious estate, after the untimely passing of Pio Boffa in 2021 after 40 years as the face of Pio Cesare. The winegrowing is sustainable and the winemaking largely traditional resulting in wines of great elegance, structure and purity. The Pio Cesare family’s unique winemaking method stresses minimal intervention to produce wines of particularly supple flavour expression. A ceaseless devotion to the individuality of each of the region’s wines informs Pio Cesare's choices in the cellar: shorter maceration, separate lot fermentation, judicious selection for barrel and large cask aging, and bottling schedules determined by the ideal structure of each wine. This allows Pio Cesare to craft wines of varying weight, ageability and drinkability as determined by the vineyard rather than market fashion. Mosconi is thought to be one of the true “grand crus” of the commune of Monforte d’Alba, itself one the most prestigious areas within Barolo. Its soils and microclimates allow Nebbiolo to grow exceptionally well and produce styles of Barolo with great structure, incredibly unique and distinctive aromas, and big opulent tannins that are accessible and ripen, silky and rich. This is a single-vineyard Barolo from grapes sourced from the oldest Nebbiolo vines (1947 and 1971) in the family's famous Mosconi vineyard in Monforte d’Alba at an altitude of 390 metres. The Nebbiolo harvest began mid-October, and immediately showed all the hallmarks of a ‘classic’ year – excellent tannin ripeness and balance, foretelling wines of structure with great aging potential. The grapes are softly crushed and destemmed at the winery's ancient cellars in the centre of Alba. Fermented in two stainless steel tanks for ten days: the skin cap, frequently punched down, reached a maximum temperature of 86°F. Maceration on the skins for over 30 days. The fruit for the Pio Cesare Barolo Mosconi comes from a small selection of the oldest Nebbiolo vines of the family-owned vineyards at the Mosconi, in Monforte d’Alba, one of the most prestigious areas of the entire Barolo region, very well known for great complexity, elegance and longevity. The wine was fermented in stainless steel tanks. Long skin contact maceration for 30 days at high temperatures. Then aged in big French and Slavonian oak “botti” for at least 2 years; for a small amount in barriques as well.

Nervi is a historic, benchmark Gattinara producer with 28.5ha of highly-prized Nebbiolo vineyards across the appellation, in the northern part of Piedmont. The modern Nervi was founded in 1906 by Luigi Nervi. Molsino is one of the estates two top named sites -- a historic cru with mentions in town records as far back as 1471. The Nervi family ran the estate until the 1990s, and in 2011 it was purchased by investors who brought in the leading Barolo figure Roberto Conterno as a consultant. Gattinara represents the purest expression of the northern [Piedmont] zones. Vino Italiano - David Lynch and Joe Bastianich In May 2018 Conterno purchased the estate. Gattinara was awarded DOC status in 1967, and upgraded to DOCG in 1990. Gravelly clay soils remnants of an ancient collapsed volcano -- are rich in granite and other minerals including iron, zinc, magnesium and manganese. The terroir gives the wines a distinct minerality which sets them apart from the neighbouring appellations. Molsino matures for at least four years in large oak vats.