6500 bottles produced. Foravia was born as a game and as a challenge, to demonstrate how much fun you can have with Nebbiolo. The aim was to obtain a less tannic, less powerful, less austere Nebbiolo, which could also be drunk eating fish. They decide to make it with 60% of the whole bunch, and this is where the real challenge lies. A Langhe Nebbiolo Foravia, which in fact in Piedmontese means "outside the rules"; whole bunches, selection of those with woody stalks. “In the lignified stem there is potassium. What does potassium do? From roundness to wine”. And as soon as you taste Foravia everything is immediately clear. For the fermentation, with partial carbonic maceration in an open tank, they use cement; the refinement takes place in small exhausted wood for 8 months. Aromatic bouquet for a wide sip of wild small red and blue fruits, and crunchy.

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

Boroli Nebbiolo Langhe DOC is the estate’s gateway to Nebbiolo, sourced from younger vines and cooler-exposed parcels in the Langhe to give a bright and accessible expression of the grape. Hand-picked fruit from north and north-west facing clay-limestone soils with some sand is carefully sorted, given a brief cryomaceration, then fermented and macerated in stainless steel before a short élevage in oak. In the glass, recent releases are noted for vivid ruby colour, fresh cherry and wild berry, strawberry and floral notes with hints of spice and mint, supported by fine, agile tannins and lively acidity. It is a pure, unforced take on Nebbiolo designed for earlier drinking, offering the variety’s perfume and savoury line without the weight or waiting time of Barolo.

Boroli Brunella Barolo DOCG comes from one of Castiglione Falletto’s great monopole crus, a single hill completely encircling the Boroli winery at Cascina Brunella in the western sector of Villero. Planted to Nebbiolo on south and south-west facing clay-limestone soils with sandy streaks, this historic site has been recognised by name since the 1600s and is now the estate’s flagship expression. Hand-harvested fruit is vinified and aged in a mix of barrels and larger casks before further time in bottle, yielding Barolo with both drive and finesse and a track record for complexity and longevity. In bottle, Brunella typically shows vivid ruby colour with red cherry and wild berry, liquorice, spice, undergrowth and tobacco notes, fine but assertive tannins and a long, poised finish – a focused, savoury style that speaks clearly of site and will reward extended cellaring.

Boroli Barolo del Comune di Castiglione Falletto is a village Barolo drawn entirely from the family’s own vineyards in the heart of the appellation, a commune long prized for its balance of structure and perfume. East-, west- and south-west-facing Nebbiolo on clay-limestone soils with touches of sand are harvested by hand around mid-October, then broken down into micro-parcels so that each plot and ripeness band is picked, fermented and aged separately before blending. Fermentation and submerged-cap maceration in stainless steel can run to 30 days, followed by at least 18 months in large oak and further bottle ageing, giving a Barolo that marries supple tannins with depth and freshness rather than sheer power. In the glass, recent vintages are noted for aromas of cherry and raspberry, dried rose, herbs and subtle spice, with medium-bodied, savoury palates and fine, chalk-edged tannins, making this a classic, village-marked Barolo that drinks well from release but is built to evolve over the next decade and beyond.

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.

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.