Piedmont 3 Bottles
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It's hard to imagine, but until the beginning of the 20th century, Piedmontese wines tended to be sweet; this was for commercial reasons, as they were more stable to transport by ship, and for technical reasons, as Nebbiolo is a late-ripening variety and the Pied de Cuve technique ( allows the development of indigenous yeasts for fermentation) was not well known.
This was until the French oenologist Louis Oudart saw in Nebbiolo the stigmata of the champion and decided to give life to Barolo with the help of Count Camillo Benso.
Piedmont is known for its great reds, but it also produces excellent whites and sparkling wines, the common feature of which is that they are almost all monovarietal, i.e. produced from a single grape variety. Think Barolo, Barbaresco or Dhertona Timorasso.
The vineyards cover around 50,000 hectares with a yield of almost 3 million hectolitres.
From The Unknown Winecaster Channel
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