The Denomination of Controlled and Guaranteed Origin (DOCG) includes about seventy Italian white and red wines. It's a very coveted quality label, exceeding DOC and reserved for productions that respect the strict a guideline. The grapes must come from vineyards grown in a particular geographical area using precise techniques and timing. The Italian regions that have the greatest number of DOCG wines are Tuscany, Veneto and Piedmont. The latter is located in the north-west of the country and has a long tradition of winemaking. In Piedmont we can identify two broad areas of production, the Langhe and the Monferrato. These names on the map do not exist because they belong to two historical regions. However, you can recognize them because included in the provinces of Cuneo, Asti and Alessandria. Since ancient times Langhe and Monferrato stood out for their excellent wine production, helped by the favorable climate of a region dominated by hills.

Conditions that led to the birth of excellent piedmont wine, among which are worth a mention especially Barbaresco, Barbera d'Asti and Gavi di Gavi. The link with the place of production is clear since Barbaresco, Asti and Gavi are the names of three of the towns in which the production of their wines is granted. Barbera is perhaps the most famous red wine, so much that its popularity has now crossed national boundaries, becoming a true symbol of Piedmont and of Italian wine industry in general. Barbaresco is very popular too, made ​​from the same red Nebbiolo grape at the base of Barolo (another great protagonist among the Piedmontese wines). For those who love whites, Gavi di Gavi is a wine to remember: made from Cortese grapes and known since Roman times. These and other wines from Piedmont have a curious peculiarity: they are made of a single variety of grape for at least 90%.

The piedmont wine obtained from different varieties of grapes are therefore a minority in Italy and it's an exception to the rule. Nevertheless, food and wine industry plays an important role in the local economy, thanks to the excellent wines and the quality of the kitchen. Barbaresco, Barbera, Gavi di Gavi, but also Dolcetto, Alta Langa, Erbaluce, Roero and other wines combine perfectly with dozens of dishes of Piedmontese cuisine. For example, mixed boiled meats, the anchovy sauce "Bagnet verd" agnolotti pasta, mixed fried and numerous cheeses including Castelmagno, Tomino and robiola cheese. A variety that leads many tourists to come around here to visit the cellars and taste a glass of fine Piedmont wine.