Case of Italian Wine, particularly featuring the Piedmont Region.

PIEDMONT REDS:
Barbera
Barbera hits us with her best shot in northern Italy. On her final crush, this sexy little tart melts into Piedmont’s medium- to full-body reds.

Dolcetto
Dolcetto is distinctly dry and light bodied and is frequently the first wine served in a traditional Piedmontese meal. It is easy drinking like a French Beaujolais but contains more tannin.

Nebbiolo
This dry and dusty red grape turns out the Piedmont region’s dry and dusty red wines. Go figure. Its grit adds to its shelf life too! This is the grape used to make the full bodied, high tannin and alcohol Barolo and Barbaresco.

• Beni di Batasiolo Barolo 2003 ($92)


• Pio Cesare Dolcetto d’ Alba 1998 ($76)


• Prunotto 1996 Barolo ($65)


• Poliziano Vino Nobile di Montepulciano 2000 ($50)


• Prunotto 2001 Barbbaresco ($50)


• Michael Chiarlo 1997 La Court Barbera D’Asti ($47)


• Poggio Le Coste Barolo 2004 ($31)


• Poderi di Luigi Einaudi 2006 Dolcetto di Dogliani ($25)


• Sori Paitin 2004 Barbaresco ($20)


• 2 x Ceretto Baraolo Lonchera 2003 ($19 each)


• Elisabetta Geppetti Morellino Discansano 2005 ($17)