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Two newly-weds from families of vignerons, Armando Piazzo and Gemma Veglia, decided together to carry on their family traditions by investing in a special terroir – the Langhe – which at the time was not yet renowned for its premium foods and wines. Their foresight then led them to invest in the varietal which today produces some of the most highly-prized wines in the world: Nebbiolo.
Over the course of the years, many plots of land were purchased and converted for the growing of the varietal. Then in 1979 the first wine was made from the grapes they had placed so much faith in, and three years later it was to bear the name Barbaresco.
Then their daughter Marina and her husband Franco joined Armando and Gemma in the business. They fell in love with this wonderful venture which was gradually becoming more established, and with their enthusiasm, improvements were made that culminated in 1985 with the release of their first Barolo: another source of pride for the Piazzo family. Along with the cellar’s reputation, the estate also grew in size. Today the vineyards extend over more than 70 hectares (170 acres).
In 2007 the running of the estate was handed over once-and-for-all to Marina, and she and Franco set out to follow in her parents’ footsteps.
Shortly afterward, their sons Simone and Marco also joined the business after completing their studies at the “Umberto I” Wine High School in Alba, and they began to add innovative ideas and techniques to the experience of the preceding generations. This resulted in the Piazzo philosophy: look to the future, while keeping your feet firmly rooted in tradition by producing wines that are of its most authentic expression.
Tasting Notes: Intense, garnet red with orange, brickish reflections. Refined, elegant, complex and persistent with light vanilla and violet flowers and luxardo cherry. Full-bodied with tannic grip, bold and persistent with a lovely dried rose petal, leather, anise and lavender with a mocha finish. At its very best enjoyed with mains, such as braised red meat, and medium-aged and mature cheeses.
Decanter Magazine. ~94pts
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