Riesling from Piedmont: an aromatic, mineral-driven white wine from north-western Italy

Riesling originates from the German Rhine region, where it has been cultivated since at least the 15th century. A noble, expressive and long-lasting wine, it produces some of the most complex and longest-ageing white wines in the world, renowned for its powerful acidity, delicate floral notes and a rare ability to express the character of the underlying soil.

In Piedmont, Riesling has only recently emerged. It is mainly planted in the higher vineyards of the Langhe, Alto Piemonte, Alta Langa and Monferrato, where it gets what it needs: cool air, stony soils and significant fluctuations between day and night temperatures. The result is thoroughly Italian: dry, crisp and imbued with the minerality one expects from Alpine wines, yet softened by the warmth of ripe stone fruit from sunnier, Mediterranean-style sites.

Wine style

Type: Dry white wine (secco). Occasionally produced as a late harvest (vendemmia tardiva) or sparkling.

Profile (young): Lime, green apple, white peach, apricot, jasmine. And that fresh, wet-stone minerality that runs through everything.

Profile (matured): Honey, beeswax, candied citrus, dried apricot,  Riesling is famous for – and a briny complexity that develops with time.

Body: Light to medium-bodied, with an acidity that cuts clean and sharp.

Finish: Long, pure and mineral. There is a real interplay between the fruit and the acidity that keeps the wine truly lively on the palate.

Ageing potential: Excellent. Fine Piedmontese Rieslings can age beautifully for a very long time, developing layers of complexity that younger bottles merely hint at.

Food pairings

Few white wines pair as well with food as Riesling. The acidity is lively without being sharp. The aromatic freshness and mineral base give the wine a wide range of applications – from delicate raw preparations to strongly spiced dishes.

Seafood and shellfish: Oysters, prawns, scallops, sushi, sashimi, ceviche and seafood carpaccio all pair excellently with it.

Fish dishes: Grilled trout, smoked salmon, sea bass, fish in citrus or herb sauces.

Asian cuisine: Thai curry, Vietnamese spring rolls, Chinese stir-fries, Korean barbecue, spicy Indian dishes. The acidity and subtle fruitiness of Riesling cut through the heat and spices without clashing with them.

White meat and pork: Roast pork, prosciutto, bollito misto, sausages with sauerkraut, duck with fruit sauces.

Cheeses: Mature Gouda, Comté, Robiola, Castelmagno and blue cheeses – particularly with semi-dry wines.

Light dishes: Salads with citrus fruits or apple, vitello tonnato, smoked fish tartare, vegetable tempura.

Piedmontese classics: Insalata russa, carne cruda, agnolotti in a light butter sauce, antipasti with fresh goat’s cheese.

Serving temperature

- Young, dry wines: 8–10 °C

- Mature or fuller-bodied wines: 10–12 °C

- Late harvest / sweet wines: 6–8 °C