4.  RoeroArneis: A dry medium bodied white wine
with aromas of white flowers, sour apple and white
grapefruit on the nose with nice fruit on the palate
 Gavi de Gavi: a dry light bodied white wine that is
cool clean and crisp. Dominated by citrus fruits
and minerality.
 Moscato d’Asti: Sweet peachy floral notes with
nice acidity from the carbonation.

5.  Barolo: Medium bodied very dry red wine with aromas of
tar, leather, rose, cherry liquorice and mushroom. More
dense and earthy then Barbaresco
 Barbaresco: Medium bodied very dry red wine with aromas
similar to Barolo along with more violet, tea leaf and
cinnamon notes. Generally mature before Barolo
 Gattinara/Ghemme: Lighter and more acidic then the two
above. Red fruits, earth and tobacco.
 Barbera: Rustic, med to light in body, red fruit flavors with
vibrant acidity and low tannin. The most versatile for
pairing with food
 Dolcetto: Medium bodied with med tannins. Darker fruit
with violet and cocoa notes. Good acidity but not as much
as Barbera.
Vintages for Piedmont: 1990, 1996-2001, 2004

6.  Barolo: Medium bodied very dry red wine with aromas of
tar, leather, rose, cherry liquorice and mushroom. More
dense and earthy then Barbaresco
 Barbaresco: Medium bodied very dry red wine with aromas
similar to Barolo along with more violet, tea leaf and
cinnamon notes. Generally mature before Barolo
 Gattinara/Ghemme: Lighter and more acidic then the two
above. Red fruits, earth and tobacco.
 Barbera: Rustic, med to light in body, red fruit flavors with
vibrant acidity and low tannin. The most versatile for
pairing with food
 Dolcetto: Medium bodied with med tannins. Darker fruit
with violet and cocoa notes. Good acidity but not as much
as Barbera.
Vintages for Piedmont: 1990, 1996-2001, 2004