Red wine. Piedmont, Italy. 100% Nebbiolo. This is a dense example of Langhe Nebbiolo full of dark earthy flavors. The grapes come from vines in Serralunga d’Alba which are southwest facing and between 30 and 60 years old. After fermentation the wine is aged in 30-40 hl botti for 12-16 months. Look for aromas of licorice, roses, and spice with a pronounced earthiness. The palate follows the nose densely packed flavors of licorice root, roses, some kirsch. There are fine, dense tannins giving the wine structure and grip. With decanting this wine can be enjoyed now but will benefit from another few years of aging.

Red wine. Piedmont, Italy. 100% Barbera. Rich ruby red in color. A characteristic and delicate Barbera, with flavors and aromas of black fruit. An ideal candidate for a few more years in the cellar.

Red wine. Barolo, Piedmont, Italy. 100% Nebbiolo. Barolo red with garnet hues that over the years tend towards orange. Lingering and velvety with extraordinary character, marked by hints of violet and licorice. A true symphony of flavors.

Red wine. Barolo, Piedmont, Italy. 100% Nebbiolo. A Barolo Riserva with real class and finesse, perfect for a special occasion. Every vintage offers something new, and the 2011 is rich and delicious, with traditional aromas of tar and roses. Soft, powerful, and concentrated.

Red wine. Barolo, Piedmont, Italy. 100% Nebbiolo. Deep red. On the aromatic bouquet, look for spice, leather, and dark, ripe fruit, as well as a trace of nuttiness. Explosive palate with more ripe fruit and layers of oak, leather, spices, and truffle, framed tightly by the tannins. Big, rich, and supremely balanced, with a long, dry, beautiful finish.

Red wine. Barolo, Piedmont, Italy. 100% Nebbiolo. This is a beautiful classically styled Barolo. Garnet and ruby in color the nose opens with cherries, roses, and some hints of licorice root, anise seed, and cinnamon. On the palate the wine is elegant with dusty tannins, and balanced acidity. The flavors correspond to the nose, cherries, roses, licorice root, and anise primarily, with hints of orange peel, cedar, cinnamon, and cocoa powder. Try with red meats, or dishes based around mushrooms with earthier flavors.