Wines made from Ruby-cabernet grapes of Piedmont
Discover the best wines made with Ruby-cabernet as a single variety or as a blend of Piedmont.
More informations about the variety Ruby-cabernet
Deeply coloured, structured reds with a deep ruby robe, smooth tannins and preserved acidity under warm conditions, with aromas of blackcurrant, blackberry, plum, spice and blackcurrant-leaf herbal notes. Round palate, fruity finish. Productive and heat-tolerant, it produces high-volume reds in California (Central Valley), South Africa, Australia, Argentina, Mexico and Israel. Californian variety created in 1936 by Harold Olmo at UC Davis (Cabernet Sauvignon × Carignan).
More informations about the region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.