Lingo - Say it with confidence.This wine may be hard to pronounce, but the flavour rolls across the tongue. This Nebbiolo ( Neh-Bee-Ow-Low) provides a rustic, savoury palate, with delicious red fruit flavours and firm tannins.

So, what is Funsu? There’s a funny family story. Grandfather Alfonso of the Ferrio family was affectionately known as Funsu - and this wine is dedicated to his legacy. Made entirely from nebbiolo, and blended from two vineyards, the intention is to balance an elegant soft nebbiolo, with a vineyard offering more tannin structure. But, the trick is, this wine is made entirely in tank - so you can drink it young and pretty. The characters here are all about pleasure you want this weekend, not in the next century. Roses, violets and sour cherry pucker with subtle tea leaves and a slight earthiness. Bust out the truffles, the mushrooms, the hard cheese, the risotto... heck, even the rabbit ragu. The food will only get better with this delightful red.

A wonderful Barolo from Maretti showcasing great value for the region. The colour is dark garnet with ruby highlights. It has a clear-cut, intense nose with overtones of roses, spices, earthy undertones with nuanced vanilla notes. The taste is dry, but soft, full-bodied, velvety and well balanced, and is very long-lasting. Classic Barolo like this works well with rich braised meat dishes or a mushroom risotto.

Beautiful glowing ruby. Fine earthy nose. Succulent palate with a powerful tannic structure. Really long and a little vibrant. Firm, long red-fruit finish Hearty stew, wild game, roasted red meats and cheeses. The grapes are selected from small vineyards spread in the Barolo region. The vines are between 8 and 41 years old, planted in a clay-limestone soil. Plants are trained with guyot method, with an average density of roughly 4500 units per hectare. All the different crus are vinified and aged separately with slightly different processes to underline the singular characteristics of each parcel and terroir. Fermentation occurs in stainless steel with daily cap submersion for extraction of flavor and color. The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle. From 1919 Patriarch Mario Vietti began making the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business. Then, in 1952, Alfredo Currado (Luciana Viettis husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to become one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market. Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers single vineyard or cru-designated wines. Alfredo is also called the father of Arneis as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!

First produced in 1911. The fruit for Massolino's classic Nebbiolo cuvée is selected from seven sites, representing roughly seven hectares of prime-sited Serralunga vineyards. The oldest vines that feed this bottling are 55 years old (the youngest are 10), and it spends 24 months in large Slovenian oak (only).