{"title":"Introducing Piedmont","description":"\u003cp dir=\"auto\" style=\"box-sizing: border-box; border-image: none 100% \/ 1 \/ 0 stretch; margin-bottom: 10px; padding: 0px; white-space-collapse: break-spaces; caret-color: oklch(0.373 0.034 259.733); color: oklch(0.373 0.034 259.733); font-family: ui-sans-serif, system-ui, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; border: 0px solid var(--border-color-default,currentColor);\"\u003ePiedmont is located in the far northwest of Italy and forms the political and topographical framework for some of the country's finest wine-growing enclaves. To this day, Piedmont is characterized by rural structures, which manifest in often idiosyncratic, local, and sometimes deeply traditional approaches and grape varieties. Unlike Tuscany, international grape varieties have never taken hold in Piedmont, and trends and fashions have had a harder time gaining traction. A decisive factor for this has certainly been that nowhere else in Italy is wine produced at such a consistently high average level (with the existing grape varieties). This factor has been further enhanced by a steadily growing number of natural wine producers.\u003c\/p\u003e\n\u003cp dir=\"auto\" style=\"box-sizing: border-box; border-image: none 100% \/ 1 \/ 0 stretch; margin-top: 1.25em; margin-bottom: 10px; padding: 0px; white-space-collapse: break-spaces; caret-color: oklch(0.373 0.034 259.733); color: oklch(0.373 0.034 259.733); font-family: ui-sans-serif, system-ui, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; border: 0px solid var(--border-color-default,currentColor);\"\u003eThe undisputed heart of Piedmont is the Langhe, and at its center is Barolo. The region exhibits many parallels with Burgundy. Nowhere else in Italy is there such a strong emphasis on individual vineyard sites, whose foundations—like in Burgundy—are based on ancient marine deposits and thus often rich in limestone. The climate, like the rest of Piedmont, is continental, with potential Mediterranean influences finding their natural barrier in the Ligurian Maritime Alps. The conditions are therefore cooler, and the ripening periods are longer than in most other Italian regions. This, combined with the geological conditions, provides ideal natural prerequisites for the region's most important grape variety, Nebbiolo. The most successful interpretations of this variety undoubtedly rank among the best wines in the world. While one should exercise patience for truly good Barolo, one is rewarded with elegance, subtlety, dynamism, liveliness, drinking flow, and an astonishing spectrum of aromas.\u003c\/p\u003e\n\u003cp dir=\"auto\" style=\"box-sizing: border-box; border-image: none 100% \/ 1 \/ 0 stretch; margin-top: 1.25em; margin-bottom: 10px; padding: 0px; white-space-collapse: break-spaces; caret-color: oklch(0.373 0.034 259.733); color: oklch(0.373 0.034 259.733); font-family: ui-sans-serif, system-ui, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; border: 0px solid var(--border-color-default,currentColor);\"\u003eHowever, Nebbiolo not only forms the basis for the great wines of the Langhe but is also found in the much less well-known, yet equally exciting, northern part of Piedmont. Those who venture off the beaten path and head towards Ghemme, Carema, Gattinara, Bramaterra, Coste della Sesia, or Lessona will repeatedly encounter variations of the variety that evoke similar associations but still have their own unique stories to tell. The influence of the Alps becomes increasingly noticeable the further north one goes. Beyond Nebbiolo, other grape varieties in the north are also worth trying if one stumbles upon them. Vespolina and Croatina usually serve as blending partners for Nebbiolo but also produce excellent wines in their rare single-variety versions. The white wine regions are not quite as exciting, although it is a shame that the Erbaluce grape variety is allocated so little area—a small appellation of its own in Caluso (near Turin) does not really make it significant.\u003c\/p\u003e\n\u003cp dir=\"auto\" style=\"box-sizing: border-box; border-image: none 100% \/ 1 \/ 0 stretch; margin-top: 1.25em; margin-bottom: 10px; padding: 0px; white-space-collapse: break-spaces; caret-color: oklch(0.373 0.034 259.733); color: oklch(0.373 0.034 259.733); font-family: ui-sans-serif, system-ui, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; border: 0px solid var(--border-color-default,currentColor);\"\u003eFurther south, in Monferrato, the grape varieties change once again. Nebbiolo is rarely found here; Barbera, Dolcetto, and Moscato set the pace, while marginalized varieties like Freisa and Cortese celebrate small renaissances. Experimental winemakers like Guido Zampaglione from Tenuta Grillo or Lidia Carbonetti and Paolo Baretta from Rocco di Carpeneto are largely responsible for this. They exploit the full potential of the region and its grape varieties, often bringing forgotten flavor profiles into the spotlight. Both wineries work organically, as do many others in the region, and refrain from unnecessary interventions in the cellar.\u003c\/p\u003e\n\u003cp dir=\"auto\" style=\"box-sizing: border-box; border-image: none 100% \/ 1 \/ 0 stretch; margin-top: 1.25em; margin-bottom: 0px; padding: 0px; white-space-collapse: break-spaces; caret-color: oklch(0.373 0.034 259.733); color: oklch(0.373 0.034 259.733); font-family: ui-sans-serif, system-ui, sans-serif, 'Apple Color Emoji', 'Segoe UI Emoji', 'Segoe UI Symbol', 'Noto Color Emoji'; font-size: 16px; border: 0px solid var(--border-color-default,currentColor);\"\u003eFinally, there is the region and grape variety that are slowly but surely positioning Piedmont at the forefront of Italy's white wine map. In the Colli Tortonesi, Daniele Ricci and a handful of winemakers are producing increasingly impressive wines from Timorasso. While aromatically reserved, Timorasso translates its surroundings, soils, climate, and, of course, the intentions of the winemakers like no other variety.\u003c\/p\u003e","products":[{"product_id":"colombera-garella-melascone","title":"Melascone 2023","description":"\u003cp data-start=\"57\" data-end=\"508\" class=\"\"\u003e\u003cstrong data-start=\"57\" data-end=\"189\"\u003eA few decades ago, there were still several hundred hectares planted with vines in Coste della Sesia. Today, only thirty remain.\u003c\/strong\u003e\u003cbr data-start=\"189\" data-end=\"192\"\u003eThe reason for this decline was not the quality of the wines—which, in fact, have been praised in the annals of local viticulture since the 14th century—but rather the general exodus from the countryside. Many farmers left the poor and inhospitable region in the shadow of the Alps to seek better prospects in Turin.\u003c\/p\u003e\n\u003cp data-start=\"510\" data-end=\"825\" class=\"\"\u003eFive of the remaining thirty hectares are cultivated by Carlo Colombera, together with his son Giacomo and Cristiano Garella. Their vines—mostly Nebbiolo, but also Croatina and Vespolina, the other two key varieties of the region—are rooted in porphyry soil and breathe in the cool air of the surrounding mountains.\u003c\/p\u003e\n\u003cp data-start=\"827\" data-end=\"1145\" class=\"\"\u003eThe grapes are harvested by hand, fermented spontaneously without temperature control, and aged for 24 months. For the first ten months, each grape variety is matured separately in used oak barrels; afterward, they are blended and spend the remaining time in concrete tanks. This is a great wine at a very small price.\u003c\/p\u003e\n\u003chr data-start=\"1147\" data-end=\"1150\" class=\"\"\u003e\n\u003cp data-start=\"1152\" data-end=\"1534\" class=\"\"\u003e\u003cstrong data-start=\"1152\" data-end=\"1161\"\u003eStyle\u003c\/strong\u003e\u003cbr data-start=\"1161\" data-end=\"1164\"\u003eEarthy, red-berried, fresh – the Coste della Sesia is a true child of its environment, shaped by the surrounding forests and hilly landscape. On the palate, it is direct and precise. The present tannins add liveliness and contribute to the wine’s elegance, while the acidity sets the pace for an inviting drinking flow. The finish is cool, with fine spice and red fruit.\u003c\/p\u003e\n\u003chr data-start=\"1536\" data-end=\"1539\" class=\"\"\u003e\n\u003cp data-start=\"1541\" data-end=\"2227\" class=\"\"\u003e\u003cstrong data-start=\"1541\" data-end=\"1560\"\u003eTechnical Sheet\u003c\/strong\u003e\u003cbr data-start=\"1560\" data-end=\"1563\"\u003e\u003cstrong data-start=\"1563\" data-end=\"1583\"\u003eGrape varieties:\u003c\/strong\u003e 65% Nebbiolo, 20% Croatina, 15% Vespolina\u003cbr data-start=\"1625\" data-end=\"1628\"\u003e\u003cstrong data-start=\"1628\" data-end=\"1649\"\u003ePlant protection:\u003c\/strong\u003e Only sulfur, copper, and preparations of plant or animal origin; not certified\u003cbr data-start=\"1728\" data-end=\"1731\"\u003e\u003cstrong data-start=\"1731\" data-end=\"1744\"\u003eVineyard:\u003c\/strong\u003e Located at a forest clearing; vines root in sand and volcanic rock\u003cbr data-start=\"1811\" data-end=\"1814\"\u003e\u003cstrong data-start=\"1814\" data-end=\"1826\"\u003eHarvest:\u003c\/strong\u003e Manual\u003cbr data-start=\"1833\" data-end=\"1836\"\u003e\u003cstrong data-start=\"1836\" data-end=\"1853\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts in concrete tanks\u003cbr data-start=\"1897\" data-end=\"1900\"\u003e\u003cstrong data-start=\"1900\" data-end=\"1910\"\u003eAging:\u003c\/strong\u003e 10 months in used barriques, followed by 4 months in concrete tanks\u003cbr data-start=\"1978\" data-end=\"1981\"\u003e\u003cstrong data-start=\"1981\" data-end=\"1996\"\u003eFiltration:\u003c\/strong\u003e None\u003cbr data-start=\"2001\" data-end=\"2004\"\u003e\u003cstrong data-start=\"2004\" data-end=\"2012\"\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l\u003cbr data-start=\"2022\" data-end=\"2025\"\u003e\u003cstrong data-start=\"2025\" data-end=\"2045\"\u003eAlcohol content:\u003c\/strong\u003e 12.5%\u003cbr data-start=\"2051\" data-end=\"2054\"\u003e\u003cstrong data-start=\"2054\" data-end=\"2066\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr data-start=\"2079\" data-end=\"2082\"\u003e\u003cstrong data-start=\"2082\" data-end=\"2106\"\u003eServing temperature:\u003c\/strong\u003e 15–17 °C\u003cbr data-start=\"2115\" data-end=\"2118\"\u003e\u003cstrong data-start=\"2118\" data-end=\"2146\"\u003eOptimal drinking window:\u003c\/strong\u003e From now until 2030\u003cbr data-start=\"2166\" data-end=\"2169\"\u003e\u003cstrong data-start=\"2169\" data-end=\"2205\"\u003eBottle size and price per liter:\u003c\/strong\u003e 0.75 l \/ (€21.60\/l)\u003c\/p\u003e\n\u003cp data-start=\"2229\" data-end=\"2426\" class=\"\"\u003eAll winemakers listed on Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, and abstain from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Colombera \u0026 Garella","offers":[{"title":"Default Title","offer_id":18394158727237,"sku":"","price":16.2,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Melascone.jpg?v=1743584404"},{"product_id":"colombera-garella-bramaterra","title":"Bramaterra 2019","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eBramaterra: A Northern Classic\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eHigh up in the north, where Piedmont gently knocks on Switzerland’s door, lies Bramaterra, an ancient wine enclave with a winemaking history documented over centuries. Before Bramaterra was designated a DOC in 1979, the wine of the region was known as “Vino dei Canonici,” a nod to its great popularity among clergymen – never a bad sign. Bramaterra's grape varieties, always a blend predominantly of Nebbiolo with a touch of Croatina and Vespolina, thrive on hilly terrain at around 400 meters altitude. The soil here is rich in iron, topped with a fine layer of sand. The area’s relatively cool climate leaves a distinctive mark on the wines of Carlo, Giacomo, and Cristiano, giving them their characteristic style.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe Bramaterra was spontaneously fermented in cement cisterns and aged for over two years in used barriques, followed by an additional four months in cement to achieve perfect balance.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003cbr\u003eCool, juicy, and lively, yet compact, structured, and full-bodied—essentially everything one imagines in a classic, high-quality Nebbiolo. Aromas range from roses and thyme to cherries and cloves. On the palate, the tannins are gripping but the wine remains approachable, mellow, and rounded. Vibrancy, linearity, and lingering notes of fruit and pepper define the finish.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: 70% Nebbiolo, 20% Croatina, 10% Vespolina\u003cbr\u003e\u003cstrong\u003ePlant protection:\u003c\/strong\u003e Only sulfur, copper, and preparations based on plant or animal substances, not certified\u003cbr\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: At about 400 meters on iron-rich soil with a marine sand layer\u003cbr\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: By hand\u003cbr\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | wild yeasts in cement cisterns\u003cbr\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 2 years in used barriques, 6 months in cement\u003cbr\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: No\u003cbr\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 50mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 12.5% vol\u003cbr\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003cbr\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 15-17°C\u003cbr\u003e\u003cstrong\u003eOptimal drinking window\u003c\/strong\u003e: From now until 2035\u003cbr\u003e\u003cstrong\u003eContent and price per liter\u003c\/strong\u003e: 0.75 l \/ (€43.62\/l)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll the winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Colombera \u0026 Garella","offers":[{"title":"Default Title","offer_id":18394283311173,"sku":"","price":34.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Bramaterra.jpg?v=1743584338"},{"product_id":"colombera-garella-lessona","title":"Lessona Crose 2021","description":"\u003cp data-start=\"62\" data-end=\"888\" class=\"\"\u003e\u003cstrong data-start=\"62\" data-end=\"188\"\u003eWith just 18 hectares under vine, Lessona is the smallest of the three DOC zones where the Colomberas cultivate vineyards.\u003c\/strong\u003e\u003cbr data-start=\"188\" data-end=\"191\"\u003eDespite its microscopic dimensions, Lessona boasts a few distinctive features that set it apart from the other two regions. First, there's the climate: in certain exposures, it takes on an almost Mediterranean character, which results in a warmer and more powerful style in the “Lessona” compared to the other two wines. Second, the subsoil is composed of marine sand deposits with some of the lowest pH levels in all of Italy, rich in iron, manganese, and potassium. Lastly, the grape composition also differs from neighboring Bramaterra: in Lessona, Nebbiolo must make up at least 85% of the blend. The permitted blending partners are Vespolina and Uva Rara—though Colombera uses only Vespolina.\u003c\/p\u003e\n\u003cp data-start=\"890\" data-end=\"1008\" class=\"\"\u003eFermentation takes place spontaneously in concrete tanks, and the wine is aged for two years in used French barriques.\u003c\/p\u003e\n\u003chr data-start=\"1010\" data-end=\"1013\" class=\"\"\u003e\n\u003cp data-start=\"1015\" data-end=\"1412\" class=\"\"\u003e\u003cstrong data-start=\"1015\" data-end=\"1024\"\u003eStyle\u003c\/strong\u003e\u003cbr data-start=\"1024\" data-end=\"1027\"\u003eFloral, balsamic, concentrated, and spicy. The Lessona occupies a unique place in the Colombera \u0026amp; Garella lineup—warmer, fruitier, aromatically darker, and a bit more expansive than the other two wines. Acidity and tannins provide structure but are beautifully balanced within a body that integrates them seamlessly. The finish is focused, powerful, and marked by peppery, spicy notes.\u003c\/p\u003e\n\u003chr data-start=\"1414\" data-end=\"1417\" class=\"\"\u003e\n\u003cp data-start=\"1419\" data-end=\"2051\" class=\"\"\u003e\u003cstrong data-start=\"1419\" data-end=\"1438\"\u003eTechnical Sheet\u003c\/strong\u003e\u003cbr data-start=\"1438\" data-end=\"1441\"\u003e\u003cstrong data-start=\"1441\" data-end=\"1459\"\u003eGrape variety:\u003c\/strong\u003e Nebbiolo\u003cbr data-start=\"1468\" data-end=\"1471\"\u003e\u003cstrong data-start=\"1471\" data-end=\"1492\"\u003ePlant protection:\u003c\/strong\u003e Only sulfur, copper, and preparations of plant or animal origin; not certified\u003cbr data-start=\"1571\" data-end=\"1574\"\u003e\u003cstrong data-start=\"1574\" data-end=\"1587\"\u003eVineyard:\u003c\/strong\u003e Iron- and manganese-rich subsoil topped with a layer of marine sand\u003cbr data-start=\"1655\" data-end=\"1658\"\u003e\u003cstrong data-start=\"1658\" data-end=\"1670\"\u003eHarvest:\u003c\/strong\u003e Manual\u003cbr data-start=\"1677\" data-end=\"1680\"\u003e\u003cstrong data-start=\"1680\" data-end=\"1697\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts in concrete tanks\u003cbr data-start=\"1741\" data-end=\"1744\"\u003e\u003cstrong data-start=\"1744\" data-end=\"1754\"\u003eAging:\u003c\/strong\u003e 2 years in used barriques, 6 months in concrete\u003cbr data-start=\"1802\" data-end=\"1805\"\u003e\u003cstrong data-start=\"1805\" data-end=\"1820\"\u003eFiltration:\u003c\/strong\u003e None\u003cbr data-start=\"1825\" data-end=\"1828\"\u003e\u003cstrong data-start=\"1828\" data-end=\"1836\"\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l\u003cbr data-start=\"1846\" data-end=\"1849\"\u003e\u003cstrong data-start=\"1849\" data-end=\"1869\"\u003eAlcohol content:\u003c\/strong\u003e 13% vol\u003cbr data-start=\"1877\" data-end=\"1880\"\u003e\u003cstrong data-start=\"1880\" data-end=\"1892\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr data-start=\"1905\" data-end=\"1908\"\u003e\u003cstrong data-start=\"1908\" data-end=\"1932\"\u003eServing temperature:\u003c\/strong\u003e 16–18 °C\u003cbr data-start=\"1941\" data-end=\"1944\"\u003e\u003cstrong data-start=\"1944\" data-end=\"1972\"\u003eOptimal drinking window:\u003c\/strong\u003e From now until 2035\u003cbr data-start=\"1992\" data-end=\"1995\"\u003e\u003cstrong data-start=\"1995\" data-end=\"2031\"\u003eBottle size and price per liter:\u003c\/strong\u003e 0.75 l \/ (€43.62\/l)\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"2053\" data-end=\"2248\" class=\"\"\u003eAll winemakers listed on Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and abstain from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Colombera \u0026 Garella","offers":[{"title":"Default Title","offer_id":18394354581573,"sku":"","price":34.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Lessona.jpg?v=1743540153"},{"product_id":"daniele-ricci-giallo-di-costa","title":"Il Giallo di Costa 2021","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGiallo di Costa by Daniele Ricci: Timorasso’s Boundless Potential\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eWith \u003cem\u003eGiallo di Costa\u003c\/em\u003e, Daniele Ricci pushes the boundaries of what Timorasso can achieve. By macerating the wine for three months, he extracts every tannin, acid, extract, and aroma stored in the grape skins over the year. The health of the berries and the timing of the harvest are crucial, as all components must be ripe and balanced to ensure harmony.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eDespite this extensive extraction, \u003cem\u003eGiallo di Costa\u003c\/em\u003e is defined more by elegance than power. This is thanks to Daniele’s expertise and the nature of Timorasso grapes, whose pulp is encased in an exceptionally thin skin. While this makes the grapes particularly vulnerable to fungal diseases—and means the wine isn’t produced every year—in exceptional vintages, it results in a wine with subtle tannins, vibrant acidity, and precise aromas. It showcases how refined a wine fermented on skins for an extended period can be. The wine is aged for a year in used acacia barrels, followed by two additional years in the bottle.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eStyle\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe name \u003cem\u003eGiallo di Costa\u003c\/em\u003e (translating to “Yellow of the Coast”) might well reference the wine’s color. While yellow indeed characterizes some of its aromas—grapefruit and chamomile—it also unfolds a spectrum of other hues: white (salt), green (oregano), orange (apricot), and brown (nuts, caramel). These are all integrated into a dynamic, compact body with a lively acidity and a fine tannin structure at its core. This wine promises aging potential for the next 10–15 years.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eTechnical Sheet\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e 100% Timorasso\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous, with wild yeasts; 100 days of maceration without pressing the grapes\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 1 year in used acacia barrels, 2 years in the bottle\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt;50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 16% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 10–12 °C (50–54 °F)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now–2035\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€33.62\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed with Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Daniele Ricci","offers":[{"title":"Default Title","offer_id":18395107491909,"sku":"","price":26.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Ricci_Il_Giallo_di_Costa.PNG?v=1566488747"},{"product_id":"daniele-ricci-san-leto-blu","title":"San Leto Blu 2019","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eSan Leto Blu by Daniele Ricci: A Timorasso Crafted with Mastery and Precision\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eDaniele Ricci once remarked that working alone in Timorasso vineyards is often best. The variety is so complex to cultivate that experience and intimate knowledge of each vine’s quirks are invaluable.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eToday, while his well-trained son Mattia frequently assists, the care of approximately 30,000 Timorasso vines largely remains Daniele’s domain. Few understand Timorasso as deeply as he does, with its vigorous growth, puzzlingly early ripening, and susceptibility to botrytis. Year after year, Daniele’s solutions to these challenges can be tasted in \u003cem\u003eSan Leto Blu\u003c\/em\u003e, a true testament to his expertise.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe grapes for \u003cem\u003eSan Leto Blu\u003c\/em\u003e are harvested late from a vineyard planted in the late 1980s. They undergo a three-day maceration during which the cap remains undisturbed to avoid excessive tannin extraction. After pressing, the wine matures for a year in acacia barrels and then spends two further years in the bottle, unfiltered, before release.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eStyle\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe late harvest and subsequent maceration create a complex yet harmonious aroma profile. The acidity is vibrant but never aggressive, and the tannins are soft and fine. The texture is creamy, juicy, and smooth—evoking comparisons to Alsatian Rieslings, though \u003cem\u003eSan Leto Blu\u003c\/em\u003e offers a more pronounced acidity that provides clear direction. The finish is long, compact, and focused, marked by yellow fruits, stone, and herbal notes.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eTechnical Sheet\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e 100% Timorasso\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e San Leto\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous with wild yeasts; three-day maceration without breaking the cap\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 1 year in used acacia barrels, 2 years in the bottle\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt;50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 14% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 10–12 °C (50–54 °F)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now–2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€33.62\/l)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle Size:\u003c\/strong\u003e 0.75 l\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed with Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Daniele Ricci","offers":[{"title":"Default Title","offer_id":18398270128197,"sku":"","price":26.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/RicciSanLeto.jpg?v=1613805417"},{"product_id":"daniele-ricci-elso","title":"Elso 2015","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eElso by Daniele Ricci: A Tribute to Legacy and Craftsmanship\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eElso is a deeply personal wine for Daniele Ricci, dedicated to his maternal grandfather, Ulisse. Known to all as \"Elso,\" Ulisse was a master in crafting Croatina wines. He passed on his knowledge to a young Daniele, teaching him how to handle this notoriously challenging grape, which produces more leaves than fruit and demands patience both in the vineyard and the cellar.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eUlisse showed Daniele the importance of waiting: first in the vineyard, where Croatina ripens a month later than most other varieties, and later in the cellar, where its development is best measured in years or even decades.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eCroatina boasts tannins that reveal its close kinship with Nebbiolo. The grape thrives in wooden barrels, ideally 500 to 1,000 liters in size. Thanks to its anthocyanins, which resist oxidation, Croatina maintains a deep, dark color even after years of aging. Like Sangiovese, it benefits from occasional exposure to air, which enhances its complexity.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThough far from easy to handle, Croatina can yield stunning results in skilled hands.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eStyle\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eDense, powerful, and intense, \u003cem\u003eElso\u003c\/em\u003e is a wine with serious presence. On the palate, it delivers a bold structure, with tannins that demand attention and assertive alcohol balanced by deep fruit and a vibrant acidity. The finish is dry, warm, and persistent. Its evolution is far from complete, promising a long future ahead.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eTechnical Sheet\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e 100% Croatina\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous, with wild yeasts\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e Several years in used 500- and 1,000-liter barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt;50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 15% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16–18 °C (61–64 °F)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now–2040\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€33.50\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed with Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Daniele Ricci","offers":[{"title":"Default Title","offer_id":18398404706373,"sku":"","price":26.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/RicciElso.jpg?v=1613805361"},{"product_id":"daniele-ricci-derthona","title":"Derthona 2020","description":"\u003cdiv\u003eDerthona is the old name for Tortona, the main town in the Colli Tortonesi, which form a bridge between southern Piedmont and Lombardy. Costo Vescovato, where Daniele owns his vineyards, is characterised by a slightly hilly topography with moderately steep slopes, mainly based on marl and pelite (claystone). The climate is characterised by cold winters, not a little rain and good thermals. In one way or another, all this influences the Timorasso, a notoriously complex variety that was the most important white variety in Piedmont before phylloxera. However, due to its unreliable yields, the asynchronous ripening times of the berries and its susceptibility to trickle and botrytis, it almost disappeared from the face of the earth. Today, Timorasso is enjoying an astonishing renaissance. The white wines made from it are demanding, mineral, sophisticated, multi-layered and long-lasting.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eDaniele's basic version comes from a 1.5-hectare vineyard planted in 1995, which he usually harvests in mid-September and ferments and stores spontaneously in a stainless steel tank. The maceration time is three days, whereby the grape skins of the Timorasso are very thin and consequently only release marginal and very fine tannins into the wine. Maturation lasts 12-22 months, depending on the vintage.\u003cbr\u003e\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003eStyle \u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eDerthona is the introduction to Daniele's fantastic world of white wines. It offers vibrant liveliness, a pulsating but also creamy texture due to the long lees contact, in which refreshing citrus notes are embedded, accompanied by herbal and stony flavours. The body is elegant. The tannins provide structure and are responsible for the linear orientation towards the palate. The finish is cool, lively and animating.    \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eData sheet\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: 100% Timorasso\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Various terraces around Costo Vescovato\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: by hand \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: spontaneous | wild yeasts in steel tanks\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAgeing\u003c\/strong\u003e: 18 months on the lees in steel tanks \u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: no\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: \u0026lt; 50mg\/l\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eAlcohol content\u003c\/strong\u003e: 13.5% vol.\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 10-12 °C\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003ePerfect drinking maturity\u003c\/strong\u003e: from now - 2026\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eContent and price per litre\u003c\/strong\u003e: 0.75 l\/(€21\/l)\u003c\/div\u003e\n\u003cdiv\u003eAll the winegrowers listed on Vinonudo work with compost, organic fertiliser and natural preparations in their vineyards and do not use herbicides, pesticides or artificial fertilisers.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Daniele Ricci","offers":[{"title":"Default Title","offer_id":18398624546885,"sku":"","price":16.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/RicciDerthona.jpg?v=1613805308"},{"product_id":"daniele-ricci-el-matt","title":"El Matt 2019","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eEl Matt by Daniele Ricci: A Playful Ode to Croatina\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eCroatina is a Piedmontese-Lombard grape variety that can form the foundation for excellent red wines and is highly recommended to every wine enthusiast. The challenge, however, lies in determining whether a wine labeled as Croatina genuinely contains the grape. (For Daniele Ricci’s \u003cem\u003eEl Matt\u003c\/em\u003e, spoiler alert: while it doesn’t say Croatina on the label, it is, in fact, made from Croatina.)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe nomenclature surrounding Croatina is a bewildering tangle of synonyms, homonyms, and heteronyms. Ian D’Agata’s \u003cem\u003eWine Grapes of Italy\u003c\/em\u003e, a must-read for fans of Italian wines, provides insight:\u003c\/p\u003e\n\u003cblockquote style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cp\u003e“Croatina is the name of a grape and also a wine. Croatina is the main variety used to make a DOC wine called Bonarda in Oltrepò Pavese of Lombardy but there is a Bonarda grape variety too (different than Croatina…) which is used to make a wine also called bonarda (but note the lower-case ‘b’)… and then there is the matter of a particularly high-quality biotype of Croatina, charmingly called Bonarda di Rovescala and also known as Bonarda Pignola. And let’s not forget two other synonyms for Croatina, Nebbiolo di Gattinara and Spanna di Ghemme; you won’t be surprised to know that the real-world famous Nebbiolo does grow in both the areas of Gattinara and Ghemme, where it is usually called Spanna, and that it has nothing to do with Croatina…”\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eClear as day? Perhaps Daniele Ricci named his Croatina \u003cem\u003eEl Matt\u003c\/em\u003e—meaning “the madman”—as a nod to these terminological absurdities. The wine is spontaneously fermented and aged in stainless steel tanks, then bottled unfiltered.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eStyle\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cem\u003eEl Matt\u003c\/em\u003e is the kind of wine you could drink by the liter, carefree and with delight. It features a significant amount of tannin, tamed by ripe fruit, along with a vibrant and dynamic structure and a juicy, compact texture. It’s equally enjoyable on its own or as a versatile companion to a wide range of dishes.\u003c\/p\u003e\n\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eTechnical Sheet\u003c\/h3\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e 100% Croatina\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e San Leto\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous, with wild yeasts in stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e Stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt;50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 14.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 15–17 °C (59–63 °F)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now–2028\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter:\u003c\/strong\u003e 0.75 l (€17.37\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed with Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, entirely avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Daniele Ricci","offers":[{"title":"Default Title","offer_id":18398976802885,"sku":"","price":13.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/RicciElMatt.jpg?v=1613805337"},{"product_id":"rocco-di-carpeneto-reitemp","title":"Reitemp 2017","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eReitemp: The Top Barbera from Rocco di Carpeneto\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe \u003cstrong\u003eReitemp\u003c\/strong\u003e embodies all the virtues of Barbera: precise aromas, vibrant acidity, vitality, substance, density, and a rustic, earthy undertone. The vines, planted in 1955, thrive in the clay and loam soils of the \u003cstrong\u003eVigna Rocco\u003c\/strong\u003e vineyard, situated at 270 meters above sea level. Harvest typically occurs in early October, done by hand to ensure the best fruit selection.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFermentation begins spontaneously, as always, in stainless steel tanks. The subsequent aging period spans 25 months, primarily in large wooden barrels.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eReitemp\u003c\/strong\u003e is a term from mid-18th century Piedmontese dialect, referring to the \"tone of bells announcing a storm.\"\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eCool, compact, and powerful, with gripping acidity balanced by a robust body. The wine features red fruit, floral, and earthy aromas that flow coolly and directly across the palate, lingering well beyond. It pairs perfectly with the richer specialties of Piedmontese cuisine.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e 100% Barbera\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Vigna Rocco, planted in 1955\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSoil:\u003c\/strong\u003e Clay and loam\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eElevation:\u003c\/strong\u003e 270 meters\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePlant Density:\u003c\/strong\u003e 6000 vines per hectare\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eYield:\u003c\/strong\u003e 0.7 kg per vine\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eExposure:\u003c\/strong\u003e East-west\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, in stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 25 months in used tonneaux and barriques\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 30 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 15.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16-18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle Size:\u003c\/strong\u003e 0.75 l\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed at Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Rocco di Carpeneto","offers":[{"title":"Default Title","offer_id":18431746080837,"sku":"","price":19.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Reitemp.jpg?v=1605899230"},{"product_id":"rocco-di-carpeneto-losna","title":"Losna 2018","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eDolcetto is a fantastic grape variety with one significant challenge: it exists in the shadow of Nebbiolo. Consequently, in Alba and its surroundings, every decent vineyard is planted with Nebbiolo. Dolcetto—along with Grignolino, Barbera, Freisa, and others—is often relegated to vineyards where potatoes might feel more at home than grapevines. This has affected quality and, over the decades, tarnished its reputation.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe true potential of Dolcetto is best showcased in \u003cstrong\u003eDogliani\u003c\/strong\u003e and \u003cstrong\u003eOvada\u003c\/strong\u003e. These two small regions in southern Piedmont, devoted almost exclusively to Dolcetto, now both enjoy DOCG status. Ovada, in particular, is the chosen home of \u003cstrong\u003eLidia Carbonetti\u003c\/strong\u003e and \u003cstrong\u003ePaolo Baretta\u003c\/strong\u003e, who established \u003cstrong\u003eRocco di Carpeneto\u003c\/strong\u003e in 2008, giving Dolcetto the care and attention it deserves.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe 1.3-hectare \u003cstrong\u003eVicario\u003c\/strong\u003e vineyard, with its clay-loam mix, is home to the vines for \u003cstrong\u003eLosna\u003c\/strong\u003e, named after a Piedmontese dialect word for \"lightning.\" The grapes are hand-harvested and spontaneously fermented in stainless steel tanks. Losna is aged for at least 15 months in a combination of tonneaux and used oak barrels, a process that benefits the reductive nature of Dolcetto. A small amount of SO₂ is added before bottling.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eRocco di Carpeneto’s wines are known for their linear and precise structure, and \u003cstrong\u003eLosna\u003c\/strong\u003e is no exception. Its straightforwardness is complemented by a compact, substantial, and concentrated body, balancing freshness with fullness. The juicy, dynamic texture is imbued with aromas suggesting pepper, dark berries, floral notes, and sweet spices.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e 100% Dolcetto\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Vigna Vicario and Vigna Gaggero, planted in 1970 (Gaggero \u0026amp; Vicario) and 2002 (Vicario). Both vineyards are situated at 270 meters altitude, on clay and loam soils. Plant density is 5000 vines per hectare with an average yield of 1 kg per vine.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eExposure:\u003c\/strong\u003e East\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, in stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 14 months in used tonneaux and barriques\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16-18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle Size:\u003c\/strong\u003e 0.75 l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePrice per Liter:\u003c\/strong\u003e €21.5\/l\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Rocco di Carpeneto","offers":[{"title":"Default Title","offer_id":18431832784965,"sku":"","price":17.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Losna.jpg?v=1605900335"},{"product_id":"rocco-di-carpeneto-aur-oura","title":"Aur-oura 2020","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eAur-oura: The Entry-Level Wine from Rocco di Carpeneto\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe \u003cstrong\u003eAur-oura\u003c\/strong\u003e by Lidia and Paolo is an outstanding example of the quality that Dolcetto can offer, even though it is classified as DOC. This voluntary downgrade does not detract from the excellence of the wine, which impresses with its complex character and drinkability.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe grapes come from the premium vineyards \u003cstrong\u003eGaggero\u003c\/strong\u003e and \u003cstrong\u003eVicario\u003c\/strong\u003e, thriving on clay and loam soils. The harvest is done by hand to ensure the highest quality. After spontaneous fermentation in stainless steel tanks, the wine is aged for 12 months in used wooden barrels, steel, and cement. Regular battonage introduces oxygen to the wine, managing Dolcetto's typical reductive tendencies. The Aur-oura is bottled unfiltered with minimal sulfur addition.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e Aur-oura captivates with its deep, ripe fruit, lively acidity, and vital tannins. The wine is powerful and juicy with a concentrated texture and a dynamic yet substantial character – a perfect everyday companion.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e 100% Dolcetto\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Vigna Vicario \u0026amp; Vigna Gaggero, planted in 1970 and 2002\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSoil:\u003c\/strong\u003e Clay and loam\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eExposure:\u003c\/strong\u003e East-west\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePlant Density:\u003c\/strong\u003e 5000 vines per hectare\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eYield:\u003c\/strong\u003e 1kg per vine\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, in stainless steel tanks\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 12 months in used wooden barrels, steel, and cement\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 14% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16-18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now – 2028\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePrice per Liter:\u003c\/strong\u003e 0.75 l\/(€17.37\/l)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMaxim:\u003c\/strong\u003e All winemakers listed at Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Rocco di Carpeneto","offers":[{"title":"Default Title","offer_id":18431912706117,"sku":"","price":13.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Auroura.jpg?v=1605898916"},{"product_id":"rocco-di-carpeneto-steira","title":"Steira 2020","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eSTEIRA: The Shining Star of Rocco di Carpeneto's Dolcetto Universe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eEven though Rocco di Carpeneto treats all its wines with equal care and attention, the STEIRA—named after the Piedmontese word for \"star\"—stands out as the brightest in the winery’s Dolcetto offerings. The grapes for this exceptional wine come from the Vigneto Rocco, planted in 1970. The yields are low, ensuring higher quality. The early-ripening Dolcetto is hand-harvested in the second half of September, lightly crushed, and spontaneously fermented in large wooden barrels. The final aging process spans 20 months in tonneaux and predominantly used barriques. Before bottling, which results in a total of 960 bottles, a small amount of sulfur is added, with no fining or filtration.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003ePowerful, juicy, compact, and concentrated, the STEIRA lacks nothing. It possesses tannins, alcohol, and acidity—all perfectly balanced from the start, ensuring a long aging potential. Dark aromas dominate the nose, with pepper intertwining with dark cherries and plums. The texture is intense, dense, and inviting, leading to a lasting and straightforward finish.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e 100% Dolcetto\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e Vigna Rocco, planted in 1970. Located on a plateau at 270 meters altitude, predominantly clay and loam soil, with a planting density of 5000 vines per hectare and an average yield of 0.8 kg per vine.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eExposure:\u003c\/strong\u003e East-West\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts, in large wooden barrels\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 20 months in used tonneaux and barriques\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 25 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 16-18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e Now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eBottle Size and Price per Liter:\u003c\/strong\u003e 0.75 l (€24.87\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo cultivate their vineyards using compost, organic fertilizers, and natural preparations, strictly avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Rocco di Carpeneto","offers":[{"title":"Default Title","offer_id":18432075628613,"sku":"","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Steira.jpg?v=1605900356"},{"product_id":"eugenio-bocchino-la-perucca","title":"La Perucca 2019","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eLocation and Characteristics\u003c\/strong\u003e\u003cbr\u003eLa Perucca is a vineyard situated precisely between Barolo and Barbaresco, thus classified as a Nebbiolo d'Alba. The soil composition is predominantly clay, limestone, and sand. The planting density is 5,000 vines per hectare, with an average yield of 1 kg per vine. Planted in 1995 at an altitude of 280 meters, the vineyard has been cultivated biodynamically for several years, with a continual reduction in annual copper usage.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eVinification and Aging\u003c\/strong\u003e\u003cbr\u003eFermentation begins spontaneously with wild yeasts in stainless steel tanks, without temperature control. The wine is aged in large Slavonian oak barrels for three years, gradually achieving balance, before being bottled unfiltered. It then matures in the bottle for an additional two years.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003cbr\u003eIntense, powerful, and earthy, with a blend of berries and Mediterranean herbal notes combined with dark aromas. Tannins and acidity balance each other, resulting in a dense, juicy, and textured wine with a long, persistent, and elegant finish.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: 100% Nebbiolo\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: La Perucca – located between Barolo and Barbaresco, planted in 1995 at 280 meters altitude; clay, limestone, and sand soil; 5,000 vines per hectare; average yield of 1 kg\/vine.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous fermentation with wild yeasts in stainless steel tanks.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 3 years in large Slavonian oak barrels, 2 years in the bottle.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂ Content\u003c\/strong\u003e: \u0026lt;50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 14.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 16–18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter\u003c\/strong\u003e: 0.75 l (€53.20\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cbr\u003eAll winemakers listed with Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards. They abstain from herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Eugenio Bocchino","offers":[{"title":"Default Title","offer_id":18432153387077,"sku":"","price":46.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Perucca.jpg?v=1632903711"},{"product_id":"eugenio-bocchino-roccabella","title":"Roccabella 2021","description":"\u003ch3 style=\"caret-color: #000000; color: #000000;\"\u003eRoccabella: A Gateway to Nebbiolo Excellence\u003c\/h3\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eLocation and Characteristics\u003c\/strong\u003e\u003cbr\u003eJust a stone's throw from La Morra yet outside the sacred Barolo zone lies the Roccabella vineyard. Owned by Cinzia and Eugenio, the 1.5-hectare vineyard was entirely planted with Nebbiolo in 1997. The soil composition is predominantly clay and sand. Roccabella serves as an introduction to the Nebbiolo offerings from the duo, though this designation might undersell its true quality.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eVinification and Aging\u003c\/strong\u003e\u003cbr\u003eFermentation occurs spontaneously with wild yeasts in stainless steel tanks, with variable skin contact time. The wine is aged for 14 months in used oak barrels with capacities of 25 and 32 hectoliters.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003cbr\u003eSoft and elegant, yet cool, structured, and invigorating. Aromas of roses mingle with ripe cherries and herbs. Despite the extended maceration, the tannins are mellow and velvety, while the mild acidity provides direction and energy, delivering a textured and vibrant experience on the palate.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: 100% Nebbiolo\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Roccabella – located just outside La Morra, planted in 1997; clay and sand soil.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous fermentation with wild yeasts in stainless steel tanks.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 14 months in used oak barrels (25 and 32 hl).\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂ Content\u003c\/strong\u003e: \u0026lt;50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 14.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 16–18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Now – 2030\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter\u003c\/strong\u003e: 0.75 l (€37.29\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll winemakers listed with Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards. 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Subtle differences in soil composition have historically led to the cultivation of both Nebbiolo and Barbera in Fossati. A small percentage of Barbera is included in \u003cem\u003eLu\u003c\/em\u003e, contributing additional acidity and precision.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eVinification and Aging\u003c\/strong\u003e\u003cbr\u003eSpontaneous fermentation with wild yeasts is followed by 30 days of maceration. During this time, the grapes are kept gently submerged for consistent and careful extraction. The wine is aged for two years in large wooden barrels, then transferred to cement vats for 6–12 months, and finally aged for another year in the bottle.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003cbr\u003eRipe red cherries, rose petals, licorice, and a host of other aromas create a complex and nuanced expression of a classic, traditional Barolo. Vibrant acidity and structured tannins provide balance, while the wine’s texture is notably elegant and smooth. Though \u003cem\u003eLu\u003c\/em\u003e promises even greater rewards with aging, it is approachable now with sufficient aeration.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"caret-color: #000000; color: #000000;\"\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: 100% Nebbiolo (including a small percentage of Barbera)\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: La Serra \u0026amp; Fossati – located above La Morra at around 400 meters; sandy-clay soils.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous fermentation with wild yeasts in stainless steel tanks.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMaceration\u003c\/strong\u003e: 30 days, with submerged cap technique.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 2 years in large wooden barrels, 6–12 months in cement vats, and 1 year in the bottle.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂ Content\u003c\/strong\u003e: \u0026lt;50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 14.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 16–18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Now – 2045\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter\u003c\/strong\u003e: 0.75 l (€99.87\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eSustainability\u003c\/strong\u003e\u003cbr\u003eAll winemakers listed with Vinonudo adhere to sustainable practices, using compost, organic fertilizers, and natural preparations. They abstain from herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eMembership\u003c\/strong\u003e\u003cbr\u003ePart of \u003cem\u003eLa Renaissance des Appellations\u003c\/em\u003e, a group dedicated to biodynamic winemaking.\u003c\/p\u003e","brand":"Eugenio Bocchino","offers":[{"title":"Default Title","offer_id":18434038693957,"sku":"","price":74.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Lu.jpg?v=1632903572"},{"product_id":"tenuta-grillo-pecoranera","title":"Pecoranera 2004","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFreisa, with an 80% share as the clear protagonist in this cuvée, is one of the most intriguing grape varieties of Piedmont. As a close relative of Nebbiolo, it shares many similar attributes—subtle aromatics, robust acidity, substantial tannins, and immense aging potential. However, it possesses one ostensibly positive trait that paradoxically proved disadvantageous over the centuries: unlike Nebbiolo, Freisa is extremely resilient and undemanding, thriving in various terrains and requiring little sunlight. This resilience, while ensuring the production of at least decent wines, often came at the expense of quality. Consequently, Freisa was relegated to areas where Nebbiolo could not grow, overshadowing its potential greatness.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFreisa yields its best results in sandy, calcareous soils with some clay content—the exact conditions provided by Guido Zampaglione.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eGuido harvests the grapes late, at a point when acidity and tannins have slightly softened. 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The wine is juicy and powerful, pulsating and dynamic, compact and uncompromising, rough, wild, and untamed—a partisan’s wine that retains its character even after nearly 20 years of barrel and bottle aging.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Varieties:\u003c\/strong\u003e Approx. 80% Freisa, Barbera, Dolcetto, Merlot\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e A high plateau at 350 m. Soils: Sand \u0026amp; limestone\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e Spontaneous fermentation with wild yeasts; 40-60 days on the skins\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 2 years in wooden barrels, several years in bottles (depending on the vintage)\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 14% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 15-17°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2030\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l (€33.5\/l)\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, refraining from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Grillo","offers":[{"title":"Default Title","offer_id":18434234712133,"sku":"","price":31.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Pecoranera.jpg?v=1763039882"},{"product_id":"tenuta-grillo-pratoasciutto","title":"Pratoasciutto 2007","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eDolcetto takes center stage here, with no other variety vying for attention. The wine is aged in old vats, fermented with its own yeasts, and undergoes a lengthy maceration period of 40 days. Harvesting is done manually, and vineyard work focuses on minimal yields (2500kg\/ha). Sulfur is used in only microscopic amounts, and the wine is not filtered at all.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThis is not a wine for the faint-hearted. Its color is as dark as the depths of Lake Maggiore, and the aromas of black cherries, licorice, smoke, and meat evoke similarly dark associations. The body is taut and muscular, with tannins as compact as the legendary defense of the Italian national football team in 1982. If you persevere, you’ll uncover herbal and forest notes, along with meat and leather.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Dolcetto\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e A high plateau at 350 m. Soils: Sand \u0026amp; limestone\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e Spontaneous fermentation with wild yeasts; 40-60 days on the skins\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 2 years in wooden barrels, several years in bottles (depending on the vintage)\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 13.5% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 15-17°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2030\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo work with compost, organic fertilizers, and natural preparations in their vineyards, avoiding the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Grillo","offers":[{"title":"Default Title","offer_id":18434312831045,"sku":"","price":26.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Pratoasciutto_508f21ad-a298-408e-a4ad-b4877c5a8954.jpg?v=1763039835"},{"product_id":"tenuta-grillo-igiea","title":"Igiea 2005","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eIgiea: A Pure Barbera from Alto Monferrato\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eIgiea is a pure Barbera from Alto Monferrato. However, due to Italy's, like other European countries’, somewhat convoluted regulations on how a grape variety and a region should be represented in a wine, this cannot be mentioned on the label. Instead, Guido Zampaglione has dedicated this wine to his wife, Igeia—a gesture that is both endearing and fitting, as the name sounds wonderful. The grapes for Igiea are grown on a 350-meter-high plateau with calcareous-sandy soil, both factors contributing to the wine's cool tone and substantial structure. Harvest typically occurs in mid-September, followed by fermentation in wood, cement, and steel. Depending on the vintage, pressing occurs after 40-60 days, and the wine is then transferred to large wooden barrels (2000-5000 liters), where it matures for nearly two years without intervention. Bottling is done without filtration and with a sulfur addition of about 30mg\/l.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eDespite its age, Igiea shows no signs of fatigue. It is the fruitiest of the three red wines, with dark fruit aromas complemented by earthy and leathery notes. The tannins are soft, while the acidity is vibrant and assertive, providing a refreshing counterpoint to the wine's profound body. Its texture is juicy and invigorating, gaining intensity as it approaches the palate. Pairing it with a grilled steak or sliced salami would be a perfect choice.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape Variety:\u003c\/strong\u003e Barbera\u003cbr\u003e\u003cstrong\u003eFarming Method:\u003c\/strong\u003e Organic\u003cbr\u003e\u003cstrong\u003eVineyard:\u003c\/strong\u003e A high plateau at 350 m. Soils: Sand \u0026amp; limestone\u003cbr\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr\u003e\u003cstrong\u003eVinification:\u003c\/strong\u003e Spontaneous fermentation with wild yeasts; 40-60 days on the skins\u003cbr\u003e\u003cstrong\u003eAging:\u003c\/strong\u003e 2 years in wooden barrels, several years in bottles (depending on the vintage)\u003cbr\u003e\u003cstrong\u003eFiltration:\u003c\/strong\u003e None\u003cbr\u003e\u003cstrong\u003eSO₂:\u003c\/strong\u003e \u0026lt; 30mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol Content:\u003c\/strong\u003e 14% vol.\u003cbr\u003e\u003cstrong\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr\u003e\u003cstrong\u003eServing Temperature:\u003c\/strong\u003e 15-17°C\u003cbr\u003e\u003cstrong\u003eOptimal Drinking Window:\u003c\/strong\u003e From now – 2030\u003cbr\u003e\u003cstrong\u003eVolume and Price per Liter:\u003c\/strong\u003e 0.75 l (€29.87\/l)\u003cbr\u003e\u003cstrong\u003ePhilosophy:\u003c\/strong\u003e All winemakers listed at Vinonudo use compost, organic fertilizers, and natural preparations in their vineyards, avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Tenuta Grillo","offers":[{"title":"Default Title","offer_id":18434767585349,"sku":"","price":31.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Igiea.jpg?v=1763039801"},{"product_id":"tenuta-grillo-baccabianca","title":"Baccabianca 2008","description":"\u003cp\u003eCortese with a difference. With Baccabianca, everything that the grape possesses is extracted. Every phenol, every pigment and every flavour particle from the grape skin finds its way into Guido Zampaglione's wine. After spontaneous fermentation, it matures for years in steel tanks and for even more years in the bottle. The current vintage is bursting with freshness, energy and juiciness despite its age. The fact that it has just 12% alcohol and 12 mg\/litre sulphites is further proof that doctrines (with such a minimal sulphite content and low alcohol, the wine should be long dead and buried) do not always stand up to reality.\u003c\/p\u003e\n\u003cp\u003eStyle\u003c\/p\u003e\n\u003cp\u003eNot for beginners, although it is probably precisely those who would approach such a wine without prejudice. The colour is an autumnal orange. Dried thyme, stones and hazelnuts on the nose contrast with firm tannins, enormous tension, length, structure and ripe yellow fruit in the mouth.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eData sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: Cortese\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: A high plateau at 350 m. 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The resulting wine is then matured in amphorae for 15-18 months. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWild berries, flowers and sweet spices. Juicy, fresh, straightforward. Has tightly woven, well-integrated tannins, a body that is as elegant as it is full-bodied and an increasingly friable texture. Is open, inviting, has drinking flow and depth and a fruity, spicy finish. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eData Sheet\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: 100% Albarossa\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: Vigna Rocco. Partly planted with Albarossa in 2013. 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Barbera has all the qualities needed to create extraordinary wines, most notably its naturally high acidity. Eugenio expertly harnesses this characteristic, selecting a sunny, clay-rich site perfectly suited to the grape and maintaining low yields to ensure exceptional quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVinification and Aging\u003c\/strong\u003e\u003cbr\u003eHarvested late and exclusively from perfectly ripe grapes, the Barbera undergoes spontaneous fermentation with wild yeasts in stainless steel tanks. The wine is then aged in large Slavonian oak barrels, allowing its complexity and elegance to shine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle and Aromas\u003c\/strong\u003e\u003cbr\u003eLicorice, juniper, sour cherries, and earthy notes define this wine’s aromatic profile. It is simultaneously layered, powerful, and elegant, with a structured and juicy texture. Eugenio’s Barbera embodies all the attributes of a fine wine and promises to age gracefully for at least a decade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eGrape Variety\u003c\/strong\u003e: 100% Barbera\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: 30-year-old vines in a 2.3-hectare vineyard in La Morra.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: Hand-picked\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous fermentation with wild yeasts in stainless steel tanks.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: In large Slavonian oak barrels.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: None\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eSO₂ Content\u003c\/strong\u003e: \u0026lt;50 mg\/l\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eAlcohol Content\u003c\/strong\u003e: 13.5% vol\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eServing Temperature\u003c\/strong\u003e: 16–18°C\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eOptimal Drinking Window\u003c\/strong\u003e: Now – 2032\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eContent and Price per Liter\u003c\/strong\u003e: 0.75 l (€27\/l)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSustainability\u003c\/strong\u003e\u003cbr\u003eAll winemakers listed with Vinonudo follow sustainable practices, employing compost, organic fertilizers, and natural preparations while avoiding herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMembership\u003c\/strong\u003e\u003cbr\u003eA member of \u003cem\u003eLa Renaissance des Appellations\u003c\/em\u003e, committed to biodynamic and artisanal winemaking.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Eugenio Bocchino","offers":[{"title":"Default Title","offer_id":32543742885948,"sku":"","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/products\/Barberad_Alba.jpg?v=1632903402"},{"product_id":"colombera-garella-vispavola","title":"Vispavola 2023","description":"\u003cdiv\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/div\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eVespolina: A Rare Star in the Spotlight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eGiacomo Colombera and Cristiano Garella’s latest project shines a spotlight on Vespolina, a grape variety that typically plays a supporting role in the Nebbiolo blends of northern Piedmont. This time, however, Vespolina takes center stage—and it’s no surprise that it rises to the occasion.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eCristiano and Giacomo are excellent winemakers, and Vespolina is a variety with everything needed to thrive on the big stage: tannins, acidity, and, above all, a wide range of aromas.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eStylistically, Vespolina offers immense versatility, working equally well as a profound table wine or a sophisticated fine wine. Cristiano and Giacomo have opted for the former, fermenting their Vespolina grapes spontaneously and briefly macerating them at moderate temperatures. The wine is aged in stainless steel tanks, with no fining or filtration.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eStyle \u0026amp; Aromas\u003c\/strong\u003e\u003cbr\u003ePepper, roses, dark berries, and Mediterranean herbs. Full-bodied, intense, and dense. It has drinkability from start to finish. The tannins provide structure, rounded and never aggressive, while the acidity gives direction without dominating. The finish is peppery, juicy, and persistent.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eTechnical Data\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eGrape variety\u003c\/strong\u003e: 100% Vespolina\u003cbr\u003e\u003cstrong\u003ePlant protection\u003c\/strong\u003e: Only sulfur, copper, and preparations based on plant or animal substances, not certified\u003cbr\u003e\u003cstrong\u003eVineyard\u003c\/strong\u003e: At about 400 meters on iron-rich soil with a marine sand layer\u003cbr\u003e\u003cstrong\u003eHarvest\u003c\/strong\u003e: By hand\u003cbr\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e: Spontaneous | wild yeasts in stainless steel tanks\u003cbr\u003e\u003cstrong\u003eAging\u003c\/strong\u003e: 6 months in stainless steel\u003cbr\u003e\u003cstrong\u003eFiltration\u003c\/strong\u003e: No\u003cbr\u003e\u003cstrong\u003eSO₂\u003c\/strong\u003e: 50mg\/l\u003cbr\u003e\u003cstrong\u003eAlcohol\u003c\/strong\u003e: 11.5% vol\u003cbr\u003e\u003cstrong\u003eClosure\u003c\/strong\u003e: Natural cork\u003cbr\u003e\u003cstrong\u003eDrinking temperature\u003c\/strong\u003e: 15-17°C\u003cbr\u003e\u003cstrong\u003eOptimal drinking window\u003c\/strong\u003e: From now until 2028\u003cbr\u003e\u003cstrong\u003eContent and price per liter\u003c\/strong\u003e: 0.75 l \/ (€20,25\/l)\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eAll the winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Colombera \u0026 Garella","offers":[{"title":"Default Title","offer_id":32613326913596,"sku":"","price":16.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Vispavola.jpg?v=1743526825"},{"product_id":"daniele-ricci-c-c-c-2011","title":"C.C.C. 2011","description":"\u003cp style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong\u003eC.C.C. by Daniele Ricci: A Bold Timorasso Innovation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe C.C.C. is the boldest of Daniele Ricci’s diverse Timorasso creations. Its name alone, \u003cem\u003e“come un cane in chiesa”\u003c\/em\u003e(“like a dog in church”), subtly hints that this wine breaks with classical winemaking conventions.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eFor this distinctive wine, Daniele looked beyond his local traditions to the French Jura, crafting a wine inspired by the principles of \u003cem\u003eVin Jaune\u003c\/em\u003e. However, he introduced his personal and local touch through a three-day maceration and the choice of Timorasso instead of Chardonnay.\u003c\/p\u003e\n\u003cp style=\"caret-color: #000000; color: #000000;\"\u003eThe grapes come from the same vineyard as his Timorasso masterpiece, San Leto. While the initial vinification steps are identical, the aging process follows the French model. Daniele filled a 2,000-liter acacia barrel without topping it off, allowing intentional oxidation through contact with air. 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The vines there take root in sandy porphyry soil of volcanic origin. The name “Cavazucchi” comes from the former owner.\u003c\/p\u003e\n\u003cp data-start=\"326\" data-end=\"620\" style=\"caret-color: #000000; color: #000000;\"\u003eAfter their first vinifications between 2019 and 2022 yielded absolutely brilliant results, the two decided to purchase the vineyard, located at 350 meters above sea level. The total area is 0.8 hectares, planted exclusively with Nebbiolo – rather unusual for the region.\u003c\/p\u003e\n\u003cp data-start=\"622\" data-end=\"828\" style=\"caret-color: #000000; color: #000000;\"\u003eThe grapes are harvested by hand and carefully selected directly on the vine, leaving about 3,000 kilograms for production. They are destemmed and then spontaneously fermented without temperature control.\u003c\/p\u003e\n\u003cp data-start=\"830\" data-end=\"968\" style=\"caret-color: #000000; color: #000000;\"\u003eThe wine then rests for over two years in wooden barrels before being bottled unfiltered, followed by another two years of bottle aging.\u003c\/p\u003e\n\u003cp data-start=\"970\" data-end=\"1160\" style=\"caret-color: #000000; color: #000000;\"\u003eThe result shows depth and substance, energy and power, yet remarkable finesse. Aromatically, it centers around dark red cherries, ripe citrus fruits, and ethereal as well as earthy notes.\u003cbr\u003e\u003cbr\u003e\u003cstrong data-start=\"93\" data-end=\"112\"\u003eTechnical Sheet\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"112\" data-end=\"115\"\u003e\u003cstrong data-start=\"115\" data-end=\"133\"\u003eGrape variety:\u003c\/strong\u003e Nebbiolo\u003cbr data-start=\"142\" data-end=\"145\"\u003e\u003cstrong data-start=\"145\" data-end=\"166\"\u003ePlant protection:\u003c\/strong\u003e Only sulfur, copper, and preparations of plant or animal origin; not certified\u003cbr data-start=\"245\" data-end=\"248\"\u003e\u003cstrong data-start=\"248\" data-end=\"261\"\u003eVineyard:\u003c\/strong\u003e Single vineyard “Cavazucchi.” The subsoil is rich in iron and manganese, topped with a layer of marine sand.\u003cbr data-start=\"370\" data-end=\"373\"\u003e\u003cstrong data-start=\"373\" data-end=\"385\"\u003eHarvest:\u003c\/strong\u003e Manual\u003cbr data-start=\"392\" data-end=\"395\"\u003e\u003cstrong data-start=\"395\" data-end=\"412\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts in concrete tanks\u003cbr data-start=\"456\" data-end=\"459\"\u003e\u003cstrong data-start=\"459\" data-end=\"469\"\u003eAging:\u003c\/strong\u003e 2 years in used barriques, followed by 2 years in bottle\u003cbr data-start=\"526\" data-end=\"529\"\u003e\u003cstrong data-start=\"529\" data-end=\"544\"\u003eFiltration:\u003c\/strong\u003e None\u003cbr data-start=\"549\" data-end=\"552\"\u003e\u003cstrong data-start=\"552\" data-end=\"560\"\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l\u003cbr data-start=\"570\" data-end=\"573\"\u003e\u003cstrong data-start=\"573\" data-end=\"593\"\u003eAlcohol content:\u003c\/strong\u003e 13% vol\u003cbr data-start=\"601\" data-end=\"604\"\u003e\u003cstrong data-start=\"604\" data-end=\"616\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr data-start=\"629\" data-end=\"632\"\u003e\u003cstrong data-start=\"632\" data-end=\"656\"\u003eServing temperature:\u003c\/strong\u003e 16–18 °C\u003cbr data-start=\"665\" data-end=\"668\"\u003e\u003cstrong data-start=\"668\" data-end=\"696\"\u003eOptimal drinking window:\u003c\/strong\u003e From now until 2040\u003cbr data-start=\"716\" data-end=\"719\"\u003e\u003cstrong data-start=\"719\" data-end=\"755\"\u003eBottle size and price per liter:\u003c\/strong\u003e 0.75 l \/ (€33.20\/l)\u003c\/p\u003e\n\u003cp data-start=\"777\" data-end=\"967\" class=\"\"\u003eAll winemakers listed on Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Colombera \u0026 Garella","offers":[{"title":"Default Title","offer_id":47681023967568,"sku":"","price":24.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Carazzucchi.jpg?v=1743622276"},{"product_id":"colombera-garella-pian-di-peu","title":"Pian di Peu 2021","description":"\u003cp data-start=\"57\" data-end=\"407\" style=\"caret-color: #000000; color: #000000;\"\u003ePian di Peu lies not far from the Colombera family winery in Masserano, on a high plateau shaped by volcanic porphyry sand at around 350 meters above sea level.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eIt is planted exclusively with Nebbiolo, which—thanks to the relatively low pH of the soil and the resulting slow ripening of the grapes—typically shows a focused and compact structure.\u003c\/p\u003e\n\u003cp data-start=\"409\" data-end=\"693\" style=\"caret-color: #000000; color: #000000;\"\u003eThe vines face southeast to southwest, receiving sun throughout the entire day—anything but a disadvantage in this area, which is strongly influenced by alpine thermals. Viticulture is organic, yields are low at around 3,500 kg per hectare, and harvesting is, of course, done by hand.\u003c\/p\u003e\n\u003cp data-start=\"695\" data-end=\"1173\" style=\"caret-color: #000000; color: #000000;\"\u003eIn the cellar, Giacomo and his partner Cristiano Garella work at the highest level of craftsmanship. In short, this means they refrain from using any additives aside from a small amount of SO₂ (around 30 mg\/l), keep a close eye on the spontaneous, non-temperature-controlled fermentation, extract tannins and aromas gently through occasional pump-overs, and then allow the wine to find its balance—first over two years in used wooden barrels and then for one year in the bottle.\u003c\/p\u003e\n\u003cp data-start=\"1175\" data-end=\"1511\" style=\"caret-color: #000000; color: #000000;\"\u003eThe result is cool, structured, straightforward and clear, deep yet inviting, with aromas that reflect the layered complexity Nebbiolo is known for—dried flowers appear in the flavor profile alongside earthy, mineral notes and red berries. On the palate, Pian di Peu feels powerful and linear: youthful, yet already a pleasure to drink.\u003c\/p\u003e\n\u003cp data-start=\"99\" data-end=\"834\" class=\"\"\u003e\u003cstrong data-start=\"99\" data-end=\"118\"\u003eTechnical Sheet\u003c\/strong\u003e\u003cbr data-start=\"118\" data-end=\"121\"\u003e\u003cstrong data-start=\"121\" data-end=\"139\"\u003eGrape variety:\u003c\/strong\u003e Nebbiolo\u003cbr data-start=\"148\" data-end=\"151\"\u003e\u003cstrong data-start=\"151\" data-end=\"172\"\u003ePlant protection:\u003c\/strong\u003e Only sulfur, copper, and preparations of plant or animal origin; not certified\u003cbr data-start=\"251\" data-end=\"254\"\u003e\u003cstrong data-start=\"254\" data-end=\"267\"\u003eVineyard:\u003c\/strong\u003e Single vineyard \"Pian di Peu\" at 350 meters above sea level. Exposure: southeast to southwest. Sandy volcanic soil interspersed with porphyry.\u003cbr data-start=\"410\" data-end=\"413\"\u003e\u003cstrong data-start=\"413\" data-end=\"423\"\u003eYield:\u003c\/strong\u003e 3,500 kg\/ha\u003cbr data-start=\"435\" data-end=\"438\"\u003e\u003cstrong data-start=\"438\" data-end=\"450\"\u003eHarvest:\u003c\/strong\u003e Manual\u003cbr data-start=\"457\" data-end=\"460\"\u003e\u003cstrong data-start=\"460\" data-end=\"477\"\u003eFermentation:\u003c\/strong\u003e Spontaneous | wild yeasts | no temperature control\u003cbr data-start=\"528\" data-end=\"531\"\u003e\u003cstrong data-start=\"531\" data-end=\"541\"\u003eAging:\u003c\/strong\u003e 2 years in used barriques, 1 year in bottle\u003cbr data-start=\"585\" data-end=\"588\"\u003e\u003cstrong data-start=\"588\" data-end=\"603\"\u003eFiltration:\u003c\/strong\u003e None\u003cbr data-start=\"608\" data-end=\"611\"\u003e\u003cstrong data-start=\"611\" data-end=\"619\"\u003eSO₂:\u003c\/strong\u003e \u0026lt; 50 mg\/l\u003cbr data-start=\"629\" data-end=\"632\"\u003e\u003cstrong data-start=\"632\" data-end=\"652\"\u003eAlcohol content:\u003c\/strong\u003e 13% vol\u003cbr data-start=\"660\" data-end=\"663\"\u003e\u003cstrong data-start=\"663\" data-end=\"675\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr data-start=\"688\" data-end=\"691\"\u003e\u003cstrong data-start=\"691\" data-end=\"715\"\u003eServing temperature:\u003c\/strong\u003e 16–18 °C\u003cbr data-start=\"724\" data-end=\"727\"\u003e\u003cstrong data-start=\"727\" data-end=\"755\"\u003eOptimal drinking window:\u003c\/strong\u003e From now until 2030\u003cbr data-start=\"775\" data-end=\"778\"\u003e\u003cstrong data-start=\"778\" data-end=\"814\"\u003eBottle size and price per liter:\u003c\/strong\u003e 0.75 l \/ (€33.20\/l)\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1024\" class=\"\"\u003eAll winemakers listed on Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and avoid the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Colombera \u0026 Garella","offers":[{"title":"Default Title","offer_id":50999115383120,"sku":"","price":24.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/PiandiPeu.jpg?v=1743747690"},{"product_id":"eugenio-bocchino-langhe-bianco-tom","title":"Langhe Bianco Tom 2024","description":"\u003cp data-start=\"116\" data-end=\"473\" style=\"caret-color: #000000; color: #000000;\"\u003eDifferences between nearby terroirs are often hard to see for the untrained eye. From Barbaresco and its Nebbiolo landscapes to Guarene it is at most three kilometers as the crow flies. And yet in the latter the great red grape of Piedmont plays only a subordinate role. Arneis, a lesser-known but highly interesting white variety, takes the lead there.\u003c\/p\u003e\n\u003cp data-start=\"475\" data-end=\"963\" style=\"caret-color: #000000; color: #000000;\"\u003eThe reason for that is the small river Tanaro that separates the two villages. It may look insignificant, but it has relevant effects on the wine-growing culture of the two zones. Barbaresco is therefore foggier and cooler than Guarene, which causes the grapes — ideal for Nebbiolo — to ripen more slowly. In addition, the soils in Barbaresco contain somewhat more limestone, whereas in Guarene the sand content is higher — which in turn provides perfect conditions for Arneis.\u003c\/p\u003e\n\u003cp data-start=\"965\" data-end=\"1369\" style=\"caret-color: #000000; color: #000000;\"\u003eEugenio Bocchino uses this to finally add a white interpretation to his high-class range of reds. To give the Arneis — a variety notoriously prone to lacking sufficient acidity — enough grip and structure, he leaves about 30 percent of the grapes on the skins for a week. After that the wine finishes fermenting and then spends roughly six months in stainless steel before being bottled unfiltered.\u003c\/p\u003e\n\u003cp data-start=\"1371\" data-end=\"1520\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003eThe result is taut and direct, mineral and vertical on the palate. Aromatically, Eugenio’s Arneis suggests notes of herbs, flowers, citrus and peach.\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"19\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"0\" data-end=\"19\"\u003e\u003cbr\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"21\" data-end=\"846\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"21\" data-end=\"39\"\u003eGrape Variety:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e100% Arneis\u003cbr data-start=\"51\" data-end=\"54\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"54\" data-end=\"67\"\u003eVineyard:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eApproximately 25-year-old vines in Guarene, growing at 200 meters above sea level in sandy and clay soils\u003cbr data-start=\"173\" data-end=\"176\"\u003e\u003cstrong data-start=\"176\" data-end=\"188\"\u003eHarvest:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eBy hand\u003cbr data-start=\"196\" data-end=\"199\"\u003e\u003cstrong data-start=\"199\" data-end=\"216\"\u003eFermentation:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eSpontaneous | wild yeasts, no temperature control, 30% of the grapes fermented on the skins\u003cbr data-start=\"308\" data-end=\"311\"\u003e\u003cstrong data-start=\"311\" data-end=\"321\"\u003eAging:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eIn stainless steel tanks\u003cbr data-start=\"346\" data-end=\"349\"\u003e\u003cstrong data-start=\"349\" data-end=\"364\"\u003eFiltration:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNone\u003cbr data-start=\"369\" data-end=\"372\"\u003e\u003cstrong data-start=\"372\" data-end=\"380\"\u003eSO₂:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u0026lt; 50 mg\/l\u003cbr data-start=\"390\" data-end=\"393\"\u003e\u003cstrong data-start=\"393\" data-end=\"413\"\u003eAlcohol Content:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e13% vol\u003cbr data-start=\"421\" data-end=\"424\"\u003e\u003cstrong data-start=\"424\" data-end=\"436\"\u003eClosure:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNatural cork\u003cbr data-start=\"449\" data-end=\"452\"\u003e\u003cstrong data-start=\"452\" data-end=\"476\"\u003eServing Temperature:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e10–12 °C\u003cbr data-start=\"485\" data-end=\"488\"\u003e\u003cstrong data-start=\"488\" data-end=\"516\"\u003eOptimal Drinking Window:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eFrom now until 2030\u003cbr data-start=\"536\" data-end=\"539\"\u003e\u003cstrong data-start=\"539\" data-end=\"566\"\u003eVolume\/Price per Liter:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e0.75 l \/ €27.37 per liter\u003cbr data-start=\"592\" data-end=\"595\"\u003e\u003cstrong data-start=\"595\" data-end=\"610\"\u003eMembership:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eRenaissance des Appellations\u003cbr data-start=\"639\" data-end=\"642\"\u003e\u003cstrong data-start=\"642\" data-end=\"657\"\u003ePhilosophy:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eAll winemakers listed by Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and avoid the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Eugenio Bocchino","offers":[{"title":"Default Title","offer_id":51641069568336,"sku":null,"price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/LangheBianco.jpg?v=1751635422"},{"product_id":"langhe-freisa-tom-2024","title":"Langhe Freisa Tom 2024","description":"\u003cp data-start=\"0\" data-end=\"19\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"0\" data-end=\"19\"\u003eTechnical Sheet\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"21\" data-end=\"704\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"21\" data-end=\"39\"\u003eGrape Variety:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e100% Freisa\u003cbr data-start=\"51\" data-end=\"54\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"54\" data-end=\"67\"\u003eVineyard:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e–\u003cbr data-start=\"69\" data-end=\"72\"\u003e\u003cstrong data-start=\"72\" data-end=\"84\"\u003eHarvest:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eBy hand\u003cbr data-start=\"92\" data-end=\"95\"\u003e\u003cstrong data-start=\"95\" data-end=\"112\"\u003eFermentation:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eSpontaneous | wild yeasts, in stainless steel tanks\u003cbr data-start=\"164\" data-end=\"167\"\u003e\u003cstrong data-start=\"167\" data-end=\"177\"\u003eAging:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eIn stainless steel tanks\u003cbr data-start=\"202\" data-end=\"205\"\u003e\u003cstrong data-start=\"205\" data-end=\"220\"\u003eFiltration:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNone\u003cbr data-start=\"225\" data-end=\"228\"\u003e\u003cstrong data-start=\"228\" data-end=\"236\"\u003eSO₂:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u0026lt; 50 mg\/l\u003cbr data-start=\"246\" data-end=\"249\"\u003e\u003cstrong data-start=\"249\" data-end=\"269\"\u003eAlcohol Content:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e13% vol\u003cbr data-start=\"277\" data-end=\"280\"\u003e\u003cstrong data-start=\"280\" data-end=\"292\"\u003eClosure:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eNatural cork\u003cbr data-start=\"305\" data-end=\"308\"\u003e\u003cstrong data-start=\"308\" data-end=\"332\"\u003eServing Temperature:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e16–18 °C\u003cbr data-start=\"341\" data-end=\"344\"\u003e\u003cstrong data-start=\"344\" data-end=\"372\"\u003eOptimal Drinking Window:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eFrom now until 2030\u003cbr data-start=\"392\" data-end=\"395\"\u003e\u003cstrong data-start=\"395\" data-end=\"422\"\u003eVolume\/Price per Liter:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e0.75 l \/ €27.37 per liter\u003cbr data-start=\"448\" data-end=\"451\"\u003e\u003cstrong data-start=\"451\" data-end=\"466\"\u003eMembership:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eRenaissance des Appellations\u003cbr data-start=\"495\" data-end=\"498\"\u003e\u003cstrong data-start=\"498\" data-end=\"513\"\u003ePhilosophy:\u003c\/strong\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003eAll winemakers listed by Vinonudo work their vineyards using compost, organic fertilizers, and natural preparations, and refrain from using herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Eugenio Bocchino","offers":[{"title":"Default Title","offer_id":51641138217296,"sku":null,"price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/LangheFreisaTom.jpg?v=1751636216"}],"url":"https:\/\/vinonudo.at\/en\/collections\/region-piedmont.oembed","provider":"vinonudo","version":"1.0","type":"link"}