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WINES OF NORTHERN ITALY
Giuseppe Cortese
The wines of Giuseppe Cortese are every Piemonte aficionado’s dream. Located in the heart of the famous
Rabajà zone, this small, family owned winery, known for producing exquisitely balanced wines from
the Barbaresco zone, is run by those who possess an intimate knowledge of the Nebbiolo grape. With
profound respect and knowledge of the Barbaresco terroir, and long held family traditions, Giuseppe
Cortese is able to craft some of Piemonte’s most exceptional wines.
A native of Barbaresco, Giuseppe Cortese began a lifelong passion for winemaking by working with his
father Giacomo in the family business. After several years of experience, he realized the future of high
quality Barbaresco wines was in developing the potential of the terroir. With this in mind, Giuseppe began
re-orienting the family’s wine business and remodeling the winery, improving vinification techniques,
and purchasing new land among the famous Rabajà vineyards. Giuseppe’s son Piercarlo joined him in
the 1990s, after graduating from the highly regarded Enological School of Alba. Today, Cortese is the
typical small, family run winery, with Giuseppe’s wife Rosella and daughter Tiziana playing active roles in
commercial aspects and public relations.
Dolcetto d’Alba DOC
This wine is made from 100% Dolcetto from 25 – 30 year old vines in the Trifolera zone, which is named
after the prized white truffles that can be found in the area. The grapes are harvested in late September and
vinified entirely in stainless steel tanks to ensure maximum freshness and fragrance.
Barbera d’Alba DOC
Made from 100% Barbera d’Alba grown in limestone and clay soils in various estate vineyards in the Trifolera
zone, which is named after the prized white truffles that can be found nearby. The grapes are harvested in
late September and then vinified and aged entirely in stainless steel tanks.
Nebbiolo Langhe DOC
This wine is made entirely from the noble Nebbiolo grape, grown in vineyards situated in the Langhe hills
in southwestern Piemonte. The grapes are crushed and macerated in contact with the skins for 15 days to
ensure greater color extraction. After fermentation, the wine is aged for one year in a combination of new
and seasoned large oak barrels.