BAROLO
Grapes: Nebbiolo
Production area: it is produced in the province of Cuneo in a precise area, which includes the villages of Barolo, Serralunga d'Alba, La Morra, Grinzane Cavour and parts of some neighbouring communes.
Colour: ruby with orange hues
Bouquet: typical and intense with scent of violets
Taste: dry and velvety
Minimum alcoholic content: 13% vol.
Serving temperature: 18-20 °C
Uncork the bottle at least an hour before drinking
Best with: red meats, perfect with game. lt is especially fine with certain typical dishes of Langhe, such as "brasato al barolo" and "lepre al civet" (braised beef and hare cooked in wine).
Excellent with matured cheeses or between meals.
Information: it is undoubtedly the most prestigious Italian wine, and milestone in the Piedmontese and Langa tradition. At least three years ageing in oak or chestnut barrels.

BARBARESCO
Grapes: Nebbiolo, in the sub-varieties Michet, Lampia and Rosé
Production area: in the province of Cuneo on the hilis overlooking Alba, and including the communes of Barbaresco, Neive, Treiso and San Rocco (a hamlet of Alba)
Colour: bright ruby tending to garnet by ageing
Bouquet: soft, sweet with fragances of gillyflower
Taste: dry and austere
Minimum alcoholic content: 12,5% vol.
Serving temperature: 20-22 °C. Uncork the bottle at least two hours before drinking
Best with: roast meats, game and various Piedmontese dishes. Ideal with matured and strong cheeses.
Information: At least two years ageing required, excellent after three years, it can be considered perfect after four years, but will be kept up to 15 years or more.