Elio 's parents saved to send their eldest to university. But city life was not for Elio. He left a banking career to take over the family estate. A comfortable routine was replaced by the full workload of the farm (winery) with concurrent courses in oenology and agronomy.

Aided by his “treasure,” wife Marina, Elio Grasso developed his family 's great vineyards and small cantina into a model, modern Barolo estate.

Elio turned over the primary winemaker/cellar master duties to son Gianluca in 1999.

At age 70, Elio, though still the boss, prefers to be in the open air working and supervising in the vineyards. Now that there are two strong men on hand, the attention to detail here has brought Elio 's fine winery to a very special level.

-Posted by Frank Splane

Wow. Susan and I had the most outrageous raw fish ever at Matt Ito’s (photo above) Fuji in Haddonfield.

I know it’s not nice to “rub it in,” but unbelievable as it may seem to our New York clientele, the Philadelphia suburbs of South Jersey have the best freakin’ sushi on the East Coast.

We took the perfectly preserved remnants of a bottle of Sergio’s Langhe Bianco Riesling Hérzu and it was absolutely stunning!

Next time you’re “out for sushi,” either at Fuji or Sagami, pick a bottle of Hérzu – it’s bangin’ with raw fish.

Posted by David Moore

In 1990, Sergio Germano returned from oenology school to his family’s six hectares in Serralunga d’Alba.

Today, with nearly 11 hectares on and around the cru (single vineyard) Cerretta, he remains one of only a handful of artisan producers in Serralunga.

Sergio’s Lorenzino Dolcetto d’Alba comes from four small parcels of young vines, and shows bright, deep Bing Cherry coloring, with an extremely concentrated nose of cherry and tobacco.

The structured, supple palate and the long and lingering finish, make for impeccable balance. Superb with salami and cured meats, and versatile with many Piemontese antipasti.

Regional History
The wines of Piemonte are noted as far back as Pliny’s Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese with little incentive to expand production.

Sixteenth-century records show a mere 14% of the Bassa Langa under vine – most of that low-lying and farmed polyculturally.

In the nineteenth century the Marchesa Falletti, a French woman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour – later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy – this was the birth of modern wine in the Piedmont.

At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand, and clay known as terra bianca. In these soils – located mainly around the areas of Barolo and Barbaresco – the ancient allobrogica, now nebbiolo, achieves its renowned fineness and power.

Regional Foods
Piedmontese cuisine is heavily influenced by French culture; rich foods with bechamel, mayonnaise, and reduction sauces are often featured. The cuisine is highly localized and seasonal-vegetable varieties are abundant in the south bordering Liguria.

Piemonte has its own distinct breed of cow descended from the Auroch and Zebu breeds. The meat they provide is unique and often served as carpaccio. This distinctly flavored beef is also braised or roasted.

Local pastas include tagliatelle and ravioli stuffed with local vegetables, cheese and meats. White truffles are the most famous and expensive regional specialty, and are often shaved over appetizers or served à la carte in thin slices. Typical cheeses include Castelmangno, Gorgonzola, Fontal, Fontina, Bra and Robiola-Piedmontese.

© Moore Brothers Wine Company

There are no poor relatives in Aldo and Milena Vajra’s wine family. From their celebrated Barolos to the less ambitious Dolcettos, the wines are all meaningful and exceptionally well crafted.

Aldo Vajra’s wines are among the most eloquent and authentic expressions of the Langhe, here intended more as a lifestyle of dedication and commitment, rather than a trendy fashion.

This Moscato Bianco is no exception. After soft pressing, the first run must is held in autoclavi (pressure tanks), then filtered as many as eight times to stop fermentation. The pale, straw-colored wine is delightfully fresh and clean – and with a surprisingly long-lasting, frothy mousse.

Regional History

The wines of Piemonte are noted as far back as Pliny’s Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine – most of that low-lying and farmed polyculturally.

In the nineteenth century the Marchesa Falletti, a French woman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour – later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy – this was the birth of modern wine in the Piedmont.

Many of the DOC designated Asti are contiguous or overlap those of Alba – one such example is Moscato d’Asti, a traditional, sweet, frizzante wine produced from various clones of the Muscat grape. The wine, generally produced in small amounts, is a delicious pairing to the milder hams and fresh fruits of the region.

Regional Foods

Piemontese cuisine is heavily influenced by French culture; rich foods with béchamel, mayonnaise, and reduction sauces are often featured. The cuisine is highly localized and seasonal – vegetable varieties are abundant in the south-bordering Liguria.

Piemonte has its own distinct breed of cow descended from the Auroch and Zebu breeds. Their distinctly flavored beef is unique and often served as carpaccio, carne cruda, or braised or roasted.

Regional pastas include tagliatelle and ravioli stuffed with local vegetables, cheese and meats. White truffles are the most famous and expensive regional specialty, and are often shaved over appetizers or served à la carte in thin slices. Typical cheeses include Castelmangno, Gorgonzola, Fontal, Fontina, Bra and Robiola-Piedmontese.

© 2011 Moore Brothers Wine Company

In 1990, Sergio Germano returned from oenology school to his family’s six hectares in Serralunga d’Alba.

As a fourth generation wine grower – in a part of Barolo where most farmers sold their grapes to Fontanafredda, the largest negociant in the region – Sergio moved their entire production to estate vinification and bottling within two years.

Today, with nearly 11 hectares on and around the cru (single vineyard) Cerretta, he remains one of only a handful of artisan producers in Serralunga.

A portion of Sergio’s holdings on the Lazzarito hill is planted to Dolcetto. At these altitudes (350 meters), and in the concentrated limestone and marl, it produces highly structured Dolcetto with firm tannins and ripe plum and spice flavors. It will age five or six years, according to Sergio.

The quintessential wine for roasted wild mushrooms and agnolotti Piemontese.

Regional History
The wines of Piemonte are noted as far back as Pliny’s Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese with little incentive to expand production.

Sixteenth-century records show a mere 14% of the Bassa Langa under vine – most of that low-lying and farmed polyculturally.

In the nineteenth century the Marchesa Falletti, a French woman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour – later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy – this was the birth of modern wine in the Piedmont.

At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand, and clay known as terra bianca. In these soils – located mainly around the areas of Barolo and Barbaresco – the ancient allobrogica, now nebbiolo, achieves its renowned fineness and power.

Regional Foods
Piedmontese cuisine is heavily influenced by French culture; rich foods with bechamel, mayonnaise, and reduction sauces are often featured. The cuisine is highly localized and seasonal-vegetable varieties are abundant in the south bordering Liguria.

Piemonte has its own distinct breed of cow descended from the Auroch and Zebu breeds. The meat they provide is unique and often served as carpaccio. This distinctly flavored beef is also braised or roasted.

Local pastas include tagliatelle and ravioli stuffed with local vegetables, cheese and meats. White truffles are the most famous and expensive regional specialty, and are often shaved over appetizers or served à la carte in thin slices. Typical cheeses include Castelmangno, Gorgonzola, Fontal, Fontina, Bra and Robiola-Piedmontese.

© Moore Brothers Wine Company