Made using a local pear variety called Coscia, harvested when the fruit is at its ripest. Has notes of baking spice and lemon on the palate that make it delicious on ice, but the fruit character on its own should be enough for anyone with a cocktail bar.

Noah's Bramaterra is a great example of Alto Piemonte's potential to step out of Barolo and Barbaresco's shadow. This selection of Nebbiolo, Croatina, and Vespolina spends two years in barrel and another year in bottle before release and is beautifully perfumed and complex.

A blend of Grappas distilled separately and selected to show a lightly fruited, elegant style.

Nonino's saffron-hued botanical Aperitivo is great on the rocks or with a splash of soda before dinner.

Poli's take on a bitter. A little earthier thanks to the gentian and licorice roots, with elderflower on the nose pulling out a bubblegum-without-the-sugar note. A nice departure for anyone used to Campari.

With fruit grown directly adjacent to the wildness of the Alta Langhe, this wine has a hearty, robust body full of red fruit and spice that lingers pleasantly on the palate.

Robust aged Grappa from Barbera grapes with a fiery aftertaste.

Big and smooth Grappa with lightly herbal and lightly sweet aromatics.

Vietti's Arneis is simply one of the best examples of the grape: medium-full bodied and rich with melon and apricot fruit, good acidity, and textured with lees aging.