Massolino produces Margheria from a premier site in Serralunga d'Alba, where the family has owned vines for generations. This east-facing vineyard sits at an altitude of three hundred metres on soils rich in limestone and sand. These conditions differ from the heavier clays of the region, yielding a wine that balances the natural power of Serralunga with a distinct mineral profile. It is a focused expression of a historic cru. The winemaking follows a traditional philosophy to respect the site. Fermentation and maceration occur in large oak vats over twenty-five days. Winemaker Giovanni Angeli then matures the wine for thirty months in large Slavonian oak casks. This method avoids the influence of new wood, allowing the Nebbiolo to develop structural complexity and clarity. The wine rests in the bottle for an additional year before it arrives in Australia. The nose delivers aromas of red fruit, tobacco and iron. On the palate, the wine is firm and structured, featuring flavours of pomegranate, liquorice and crushed stone. Persistent tannins provide a savoury finish. This Barolo offers excellent value for collectors seeking a prestigious, site-driven red with significant ageing potential. It remains a reliable staple for any serious cellar.

An extremely pleasing and drinkable wine, and although it has a high alcohol grade this never overpowers its fruity character. Its red colour has Bordeaux reflections and the slow trickle from the edge of the glass confirms its optimal concentration and good body. The palate is caressed by a smooth tannin content typical of the Nebbiolo grape and by a warm and enveloping flavour.

Rizieri is located among the beautiful hills of Diano D'Alba, in the heart of Langhe, at an average altitiude of 350 metres. Most of the vineyard work is done by hand. The harvest is entirely by hand. The principles of sustainable agriculture as set by the Piedmont Region are closely followed.. The delightful Nebbiola d'Alba is described as follows - Bright ruby-red with garnet reflections. Intense nose packed with rosehips, ripe red fruits and marinated cherries. Balsamic and spicy hints, powder, dark chocolate and hazelnut in the background. In the mouth, it is elegant, harmonious with good freshness, velvety tannins and a long finish. A perfect reflection of the variety and of origin, it shares bouquet and elegance with the Barolo.

Gaja’s Conteisa is a landmark of the Langhe, sourced from the revered Cerequio vineyard in La Morra. Its name, Piedmontese for "quarrel," references a centuries-old land dispute between the communes of Barolo and La Morra for ownership of this site. This vineyard is prized for its south-facing exposure and unique microclimate, locally known as the "Riviera of the Langhe", where snow melts first, allowing vines to benefit from a long, steady ripening period. Precision is central to the Gaja approach. The nebbiolo grapes are fermented in stainless steel before undergoing a double maturation process. The wine spends 12 months in barriques, followed by 18 months in large traditional oak casks. This method balances the structural influence of small wood with the aromatic purity preserved by larger vessels, resulting in a Barolo of exceptional poise. Consistent with the Cerequio terroir, Conteisa is defined by its aromatic lift and "silk-and-steel" texture. The nose reveals wild strawberry, red cherry, and crushed violets, underpinned by notes of mint and liquorice. On the palate, expect a medium-to-full body, fine-grained tannins, and a persistent mineral finish. It is a sophisticated expression that rewards long-term cellaring.