Wine
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 négociant in the region – Sergio moved their entire production to estate vinification and bottling within two years.

Sergio’s Lorenzino Dolcetto d’Alba 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.

quick pairing recommendations for  this wine 
Grilled or Roasted Pork and Beef Dishes, Wild Mushrooms, Simply roasted chicken

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regionThe 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 towns of Barolo and Barbaresco – the ancient grape Dolcetto, or “little sweet one”, has served impeccably as the versatile, everyday wine here since the middle ages.

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, 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.


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