With the alps on three sides in the countrys mountainous North West, Piedmont creates some of Italys finest red wines. This elegant and complex wine displays the lifted aromatics, bright red fruits and fine tannins so expressive of Langhe Nebbiolo. Its smooth and medium bodied with dark berries. hints of dried herb and nunaces of leather. Approachable now but will benefit mid-term cellaring. Pair it with some rustic pork and fennel sausages on creamy parmesan polenta.

Tasting impression: On the nose, the bouquet brings the typical notes of red fruits, plums and cherries.On the palate, it is delicate, velvety and well-balanced with its fresh acidity

On the nose, the bouquet brings the typical notes of red fruits, plums and cherries.On the palate, it is delicate, velvety and well-balanced with its fresh acidity.

On the nose, the bouquet brings the typical notes of red fruits, plums and cherries.On the palate, it is delicate, velvety and well-balanced with its fresh acidity.

Ruby red in colour with hints of bring orange at the rim, this wine has an intense aroma of cherry, raspberry, rose, tobacco and truffle. The palate is full bodied and robust with concentrated flavours of dark berries, spice and licorice. The wine is best enoyed with some decanting to allow its flavours to evolve and pair wonderfuly with hearty Italian dishes such as rissotto or aged cheeses

Classically pale in the glass, Nebbiolo is a deceptive and beautiful wine by Pizzini. The nose is all allure and seduction with classic, deep rose petal perfume, plenty of anise-scented spice and bright red fruits. The palate's deep, juicy and mouth-filling red cherry and plum flavours run on sturdy tannins, laced with liquorice and finishing bright.

While the establishment date of Arrivo is 1998, when Peter Godden and partner Sally McGill established a nursery block of 35 vines of nebbiolo, the inspiration goes back to 1995 and '96, when Peter spent much time in Barolo, Italy, working the '96 vintage at leading producer Vietti.Now with plantings of around 1 hectare of nebbiolo, Peter uses a unique trellis and training system derived from Barolo, but with an Australian twist. Not only is the trellis complicated and unique, but so are the amazingly complicated fermentation techniques being used.The resulting wines are a benchmark for Australian nebbiolo.