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It is mainly the local Piedmont grape Bonarda (85-100%) that is used for this wine, with the permitted addition of up to 15% local non-aromatic red grapes.
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The Grignolino grape is an old Piedmontse variety, and it provides bright, fresh and acidic wines. This Piedmont wine is made from this wine (85%) with the permitted addition of up to 15% local non-aromatic red grapes.
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This wine is made from the Barbera grape (85%), with the permitted addition of local red grapes (15%).
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This wine is made the local grape Bonarda Piedmontse (85-100%), which is the dominant grape in this wine, with the permitted addition of local red grapes (0-15%).
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This wine is made from the Piedmont ubiquitous grape Dolcetto (85-100%), with the permitted addition of other local red grapes (0-15%).
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Did you know?
Italy extends over 10 latitudes – from continental climate to subtropical climate?
So let’s just get one thing straight: at Lombardia (or Lombardy), Italy’s most populated and industrialized region, doesn’t exactly prioritize wine production. Actually, the combined output isn’t that significant, and what is produced is normally consumed locally, especially the wines from Oltrepò Pavese.
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