Nervi Gattinara is an extraordinary red wine of remarkable intensity and elegance, crafted from Nebbiolo grapes nurtured in the historic Luigi Nervi estate, active since 1906 and now owned by the renowned Giacomo Conterno winery. Nervi Gattinara was born from the Molsino, Valferana, Garavoglie, and Casacce vineyards, situated between 290 and 425 meters above sea level. The Nebbiolo grapes, locally known as Spanna, express fantastic minerality in this location. Aged for 36 months in traditional large barrels, it presents an intense and complex profile with aromas of ripe red fruits, sweet spices, and forest undertones with exquisite fresh and mineral nuances attributed to the volcanic terroir at the foothills of Mount Rosa.

Ugo Lequio Gallina Barbaresco is a distinguished wine crafted from Nebbiolo grapes sourced from the esteemed “cru” Gallina in Neive, Italy. Nestled in south-facing vineyards planted as early as 1953, 1963, and 1971, this wine benefits from its historic terroir, boasting an elevation of 170-250 meters. With a yield of 40 to 45 hl/hectare, the wine showcases a remarkable structure and enduring elegance. Its winemaking process involves fermentation in temperature-controlled stainless steel tanks for 15-18 days, followed by refining for 20 months in large oak casks and an additional 6 months in bottle. Renowned for its persistent character and longevity, Ugo Lequio Gallina Barbaresco is celebrated for its finesse and enduring appeal.

Musso Pora Barbaresco is a distinguished wine crafted by Musso, a prominent producer located in the Barbaresco appellation of Piedmont, Italy. Made exclusively from 100% Nebbiolo grapes sourced from vines averaging 65 years old, this wine showcases the essence of its terroir. The vineyards boast limestone and clay soils, ideal for Nebbiolo cultivation. Handpicked grapes undergo meticulous fermentation in stainless steel tanks using traditional methods, with a maceration period of around 20 days at controlled temperatures between 28 and 30°C. Following fermentation, the wine ages in large oak barrels for 12 months, followed by an additional 10 to 12 months in smaller barrels. Bottled in the second summer after harvest, the wine further matures for 7 to 8 months before release, expressing the authentic character of Barbaresco with its rich, complex flavors and elegant structure. Indigenous yeast is employed throughout the winemaking process, emphasizing the wine's connection to its unique terroir and heritage.

Società Agricola Fay Sandro Fay Costa Bassa Valtellina Superiore is a red wine from the Valtellina appellation. Produced by the family operated Società Agricola Fay, this wine showcases this regions take on the Nebbiolo grape, locally known as Chiavennasca. The vineyard features steep slopes and terraces, which provide the needed exposure for the grapes to fully ripen. The winemaking process involves careful selection of grapes and traditional techniques, including a long vatting time and 12 months maturation in large, old, oak botte. Costa Bassa Valtellina Superiore is known for its elegant and refined style, with a harmonious balance of fruit flavors, earthy undertones, and well-integrated tannins. It is a wine that every Barolo or Barbaresco lover should try.

Franco Amoroso Barolo is a highly sought-after wine with the best of the Barolo appellation in Italy. Crafted with meticulous care, this wine is produced from grapes grown in the renowned vineyards of the region. The vineyard features a combination of ideal soil composition and favorable climate, resulting in grapes that are rich in flavor and character. The winemaking process involves traditional techniques, including extended maceration and aging in oak barrels, which adds complexity and depth to the final product. The style of Franco Amoroso Barolo is elegant and powerful, with intense aromas of red fruits, floral notes, and hints of spices. Its well-structured tannins and long, lingering finish make it a standout choice for wine enthusiasts.