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"GUSTO" Italian Wine Food magazine speaks of the wines Low Histamines - Rivista italiana di cibo e vino parla dei vini LOW HISTAMINES

Italian Wine Food Magazine speaks of the wines Low Histamines
Wines dedicated to wine sensitive and histamines food intolerant

Rivista Italiana di cibo e vino parla dei vini Low Histamines
Vini dedicati ai sensibili ai vini e intolleranti alimentari alle istamine

The first wines Low Histamines dedicated to wine sensitive and histamines food intolerant are made in Italy, Piedmont region by the winery Veglio Michelino & Figlio.

for the first time in the world, thanks to the Low Histamines, speaking of wine linked to food intolerance.

life without headaches is a better life!

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"I GRANDI VINI" Italian wine magazine tell the wines Low Histamines - raccontano i vni Low Histamines

This is the title of the article published on the Italian wine magazine: "I Grandi Vini"

Questo il titolo dell'articolo pubblicato sulla rivista italiana "I Grandi Vini"
Veglio Michelino & Figlio proposes Low Histamines wines to its tasters who are afftected by food intolerances.

Thanks to the international wine consultant Sebastiano Ramello and the group "Low Histamines" we talk for the first time with the enologist Osvaldo Veglio about food intolerances and wine tasting. 
The Low Histamines group certifies wines with a histamines value lower than 0,5mg/liter (usually red wines have an everage histamines content between 4mg/l to 20mg/l). These wines are addressed to those tasters who are affected by histamines intollerance. For about 20% world population wine drinking, especially red wine, means headache, hemicranias, redness on neck and face. After years-long researche, the Piedmontese winery Veglio Michelino & Figlio together with the group "Low Histamines" have created the two first red wines with a low histamines content. The two certified label are a Dolcetto D'Alba Doc and barbera D'Alba Doc . Both these labels are certified and garanteed by "Low Histamines" and can be recognized by the orange cap and by Sebastiano ramello's Wine Selection medal as a garantee of quality.


Veglio Michelino & Figlio arrivano i vini Low Histamines dedicati agli intolleranti alimentari

Per la prima volta, grazie alla ricerca condotta negli ultimi anni dal consulente internazionale di vini Sebastiano Ramello e il gruppo "Low Histamines" insieme all'enologo Veglio Osvaldo, si parla di intolleranza alimentare legata al vino. 
La Low Histamines certifica vini con un valore di istamine non superiore a 0,5mg/litro (i vini rossi normalmente hanno un valore che si aggira dai 4mg/l a 20mg/l). Sono prodotti pensati per chi è più sensibile ai vini e per chi ha intolleranza alimentari alle istamine. Per circa il 20% della popolazione mondiale bere vino, specialmente quello rosso, significa soffrire poi di mal di testa e emicrania, rossore al viso e collo. 
Dopo anni di ricerca, l'azienda piemontese Veglio Michelino & Figlio e il gruppo Low Histamines hanno avuto il merito di scoprire i primi due vini a basso contenuto di istamine. Le prime etichette certificate sono un Dolcetto D'Alba Doc e un Barbera D'Alba Doc. I prodotti marchiati e garantiti "Low Histamines" si riconoscono dal logo di garanzia, dalla capsula arancione, dalla medaglia Wine Selection Sebastiano Ramello, garanzia di qualità.

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XVI Fiera International Del Vino - Hotel Nacional De Cuba - Havana

Wines Low Histamines, crossing the Atlantic Ocean to reach the Caribbean island of Cuba

   I Vini Low Histamines attraversano l'Ocenao Atlantico per raggiungere l'isola caraibica di Cuba

From October 1 to 3 for the first time the wines Low Histamines will be present in Cuba, at the prestigious historic Hotel Nacional de Cuba to Havana.
During the 3 days, you can enjoy, along with the international Italian wine consultant and wine expert Mr. Sebastiano Ramello, the Dolcetto D'Alba Doc 2013 and Barbera D'Alba Doc 2013 by winery Veglio Michelino & Figlio located in Diano D'Alba on the border with Serralunga, in the heart of the Langhe territory, now a UNESCO World Heritage site.
The winery Veglio Michelino & Figlio is a historical 5 generation winery.
For private tastings, Reservations recommended.

Dal 1 al 3 Ottobre 2015, per la prima volta i vini Low Histamines saranno presenti a Cuba, presso il prestigioso storico Hotel Nacional de Cuba all'Avana.
Durante i 3 giorni potrete degustare, insieme al Consulente internazionale di vini Sebastiano Ramello, un Dolcetto D'Alba Doc 2013 e un Barbera D'Alba Doc 2013 con istamine al di sotto dello 0,5mg/litro, dell'azienda vinicola Veglio Michelino & Figlio situata a Diano D'Alba sul confine con Serralunga, nel cuore della Langa, oggi patrimonio mondiale dell'UNESCO.
L'Azienda vinicola Veglio Michelino & Figlio è una azienda storica di quinta generazione.
Per degustazioni private è raccomandata la prenotazione.

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Winery VEGLIO MICHELINO & FIGLIO, the first winery in the world to produce wines dedicated to wine sensitive and histamine food intolerant / L'azienda vinicola VEGLIO MICHELINO & FIGLIO la prima al mondo a produrre vini dedicati ai sensibili ai vini e intolleranti alimentari alle istamine

The first winery in the world to produce high quality wines that can also drink  wine sensitive and histamines food intolerant

The Winery Veglio Michelino & Figlio began in mid-1800, is a historical family agriculture winery located in Diano D’Alba Piedmont region Italy, on the border of Serralunga one the most important territory for the production of Barolo docg wine in the heart of Langa territory, Today UNESCO World Heritage.

Today the owner, fourth generation, is Mr. Veglio Osvaldo, that from the beginning of 1990 has succeeded his father Veglio Michelino, who nonetheless still the age of 80 continue to work in the family business, in the vineyard and winery as support for the son, creating a mix of experience and innovation which immediately increased the production until the first years of 1990, introducing the existing vineyards of Dolcetto, Barbera and Nebbiolo vineyards of Chardonnay, Sauvignon and Moscato, thus also increasing sales in countries where they operate in the world.
Veglio Osvaldo besides being the owner of the winery is also from the 1998 the official winemaker with the brother in law Marco Marchisio, who came to work in the family business (as wine maker) since 2006.
The first wines, bottled and sold abroad were sold in the US.

Veglio Osvaldo speaks:
"Thanks to the passion, professionalism and searching by Sebastian Ramello in the world of wine and food intolerances started 5 years ago, we managed to get the first two wines Low Histamines DOC, dedicated to wines sensitive  and histamine food intolerant, with histamines below the 0.5 mg / liter, making sure that our winery today stands as one of the most important wineries in innovation and research in the world of wine. (more information about Low Histamines on the website:
We produce the most important high-quality wines of the Langa territory and some of the most important wines of Italy and of the world such as Barolo DOCG, from the cultivation of our grapes from Nebbiolo planted in the territory of Serralunga suitable for the production of Barolo DOCG. Other wines we produce are: Moscato D’Asti docg, today considered the most important sweet sparkling wine in the world, Dolcetto D’Alba doc, Dolcetto Di Diano D’Alba docg, Barbera D’Alba doc, Barbera D’Alba Superior doc, Nebbiolo D’Alba doc, Langhe Nebbiolo doc, Barolo docg, Barolo docg Vigina (our cru), Langhe Chardonnay doc, Re Della Notte Extra Dry 100% Souvignon (Sparkling wine), and our two Low Histamines wines Dolcetto D’Alba doc Low Histamines and Barbera D’Alba doc Low Histamines.
The winery cellar consists of 7 departments including an external.
The new winery was built in 2000, and it is formed by two departments of vinification, the aging facility and the department of storage.
Grapes, prepared during the months of work in the vineyard, is brought to the cellar for soft pressing. The red wines are  vinified outside, white ones inside. The constant control of the temperatures, for not subjecting the wine to sudden changes too abrupt, and the natural stabilization of the color, with the skins which are not let for a short time in contact with the wine, are the two basic steps to maintain the perfumes, point fundamental of our production. The use of selected yeasts, preparing the wine storage in steel barrels or department where there are aging wooden barrels of 50 hl for the noblest wines.
Humidity and temperature are controlled to allow the wine properly matured. In the storage department, the bottles are kept for about six months in special baskets.
In July of 2014 he began working in the company the latest addition to the family: Veglio Simone (fifth generation of winemakers family), who just finished his studies at the enology school of Alba began to support his father and grandfather, the winery and the vineyards in the works.
In 2014 was inaugurated a new part of the winery, a new cellar for the maintenance of oak barrels for wine production noble Barolo DOCG and Barbera d'Alba DOC Superiore and the new tasting room entirely designed by the Italian artist and interior designer Francesca Ramello, boasting 1990 success first as a painter, then a sculptor, interior designer and conceptual photographer. As always, thanks to the artist Francesca Ramello, our wines for us seen as a work of art in their production are complemented by all the art forms recognized, from painting, sculpture, music, theatre, poetry and photography.
Important for us is that the winery during its growth has always managed to maintain the traditional character of our territory to go more and more in the production of unique wines

Data sheet of the wine maker Veglio Osvaldo (First wine maker winery Veglio Michelino & Figlio):
-Born in Alba CN (capital city of the region of Piedmont wine) in 23- June – 1967
-1987 begins the official activity work in the winery and in the vineyards as an expert agronomist in the vineyards and support winemaker in the cellar.
-since 1998 degree in enology school in Alba CN. From this date it became the official winemaker of my winery.
“As we attach great importance to nature and natural products, since 2000 we have organized my winery with the installation of photovoltaic panels to harness solar energy and so reduce the emission of CO2 in the air”
- Since 2000 I am part of a commission for the attribution of the DOC (Controlled Designation of Origin) and DOCG (Denomination of Controlled and Guaranteed Origin). Certificates issued by Italian government.
-in 2010 I supported, as winemaker, the search for Mr Sebastian Ramello wines dedicated to wines sensitive, and histamines food intolerant,  and in recent years have officially became the consultant oenologist of the "Low Histamines" (, certifying and following the production of wines with contents of histamines less than 0.5mg / liter. In the 2013 with great satisfaction we marketed the first two wines Low Histamines (Dolcetto D’Alba doc 2012 and Barbera D’Alba doc 2012). In 2015 with the support of the group Low Histamines we got the first DOCG Low Histamines wine: Dolcetto Di Diano D’Alba docg 2015

Data sheet of the wine maker Marco Marchisio (Second wine maker winery Veglio Michelino & Figlio):
-Born in Torino TO 20 – March – 1965
-In 1989 he engaged in FERRERO Company as responsible for quality control nuts in Turkey
-Since 2006 he has worked as winemaker at the winery Veglio Michelino & Figlio following along with oenologist Osvaldo Veglio all operations in the cellar, from the harvest to bottling.

-Since 2012 I helped as a wine maker in the production of wines in the cellar Low Histamines

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LOW HISTAMINES, first wines for food intolerant, interview on Italian newpepper "IL GIORNALE" - primi vini dedicati a intolleranti alimentari alle istamine, ne parla il quotidiano Italiano "IL GIORNALE"

With us researchers, the wine looks to the future
"Con noi ricercatori, il vino guarda verso il futuro"
(Translation article in English - e segue originale in italiano)

Ramello, founder of Low Histamines: "More and more people suffer from food intolerances"

If Piedmont is the cradle of wine, not surprising the fact that in our region will find one of the research centers in the most unique and excellent regarding this sector. A range of analysis that spans 360 degrees, but its main feature in the fight against food allergies. It is "Low Histamines", a Cuneo reality which in Sebastiano Ramello - 42 years old an international consultant of Italian wines - its founder (pictured).

When and how born a reality like Low Histamines?
"More and more in the world, we talk about food intollerant, and more and more people suffer from it. And because the wine is part of food, or rather is a liquid feed, with the same characteristics of many foods, solid foods, from these points, I began my quest five years ago linked to food intolerance, wine and histamines. Research that led me to work for years in close contact with Italian wineries, winemakers and laboratories recognized by the Italian Government. Like most of the research and innovation, also my game is a very simple idea and a natural need "

From where did the insight that one could study and do research for a wine more "accessible" to all, without unwanted side effects?
"In my house we have always had the opportunity to taste excellent high quality wines as an international consultant of wine every week I get bottles from all over Italy. However, whenever tasting these wines with my family, even high-quality wines, my mother suffered from migraines and headaches, especially drinking red wine. Intrigued, I convinced my mother to do the analysis related to allergies and we found intolerance to histamines. Initially I started looking wines contain histamine, in order to find a wine you could drink my mother with out no problem."

What, exactly, histamines?
"It is a nitrogen compound widely distributed in the body, where it plays a role, leading, in allergic and inflammatory responses, and in gastric secretions in some brain activity. Apart from the human histamine may be produced by other bodies for simple decarboxylation, acid histidine. The most characteristic example of food so rich in histamine to cause problems for those who hired him is to have the fresh fish too long preserved, but are also found in good quantities in some cheeses, spinach, tomatoes, yeast extract, particularly fermented foods , chocolate and some fruits. "

What are the most obvious effects of a histamine intolerance? How many people suffer, on average?
"Proceeding in research I discovered that about 20% of the world's population suffers from migraines and headaches, mostly caused by food intolerance, mainly caused by histamines."

There are wines by nature richer histamines?
"Of course, the average value of histamines in wine, especially red ones ranges from 4 mg / liter to 20 mg / liter. To be recognized "Low Histamines" must have a value below the 0.5 mg / liter. There are many variations that make a wine that can make more or less histamines. "

There are other types that are less marked?
"Our research has led us to discover that the DOLCETTO and BARBERA d'Alba doc are two wines low in histamines if processed in the correct manner, with strict control of the entire production line following the entire production chain, eliminating chemical fertilizers or at least reducing them as much as possible, with an extreme attention made during the last two months before the harvest. "

There are, apart from the natural predisposition, techniques to decrease the rate of histamines in wine, without changing the typical characteristics and quality?
"Yes there are, together with the oenologist Osvaldo Veglio, today consultant winemaker of" Low Histamines ", during the latter years of research and testing we have discovered a method to lower the histamine during the harvest. Method which affects 25% over the whole production of the wines. For the moment, this method remains a professional secret by the group Low Histamines ".

Your research starts from the province of Cuneo, but knows no boundaries and moves to 360 degrees. What are the areas that you are involved?
"Precisely for this reason it is a search that besides having initiated an innovation in the world of wine, up to now had not ever spoken in the world of food intolerance associated with wine, it also brings with it one of the most important Italian wine territories, the "Langa" and we hope in the future many other Italian wine regions. Currently the major findings from the point of view of both demand and as media attention came from North America, England, Holland and China. Some European countries are already suggesting to buyers wines with content of histamines below the average. "

How to recognize a wine "Low Histamiens"?
" From the logo recognition, certification" Low Histamines ", the orange florescent capsule, the medal Wine Selection Sebastiano Ramello and a collar twine with a brief introduction of the wines Low Histamines".

What are the challenges of the future?
"Being able to get more and more wine naming" Low Histamines ". On some wines more suitable succeed in bringing histamines below the 0.2mg / liter, always without altering the originality of the product. We are also testing our system on sparkling wines (other wines, with red wines with a high in histamines) ".
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Ramello, fondatore di "Low Histamines": "Sempre più persone soffrono di intolleranze alimentari"

Se il Piemonte è la culla del vino, non può stupire il fatto che proprio nella nostra regione si trovi uno dei centri di ricerca più unici ed eccellenti per quanto riguarda questo settore. Un ventaglio, di analisi che spazia a 360 gradi, ma che la sua caratteristica principale nella lotta alle intolleranze alimentari. Si tratta di “Low Histamines”, realtà Cuneese che ha in Sebastiano Ramello – 42 anni e consulente internazionale di vini Italiani – il suo fondatore (Nella foto).

Quando e come nasce una realtà come Low Histamines?
“Sempre di più nel mondo, si parla di intolleranze alimentari, e sempre più persone soffrono di essa. E poiché il vino e parte del cibo, o meglio è un alimento liquido, con le stesse caratteristiche di molti cibi, alimenti solidi, da questi punti, ho iniziato la mia ricerca 5 anni fa legata alle intolleranze alimentari, vino e istamine. Ricerca che mi ha portato a lavorare per anni a stretto contatto con aziende vinicole italiane, enologi e laboratori di analisi riconosciuti dal governo italiano. Come la maggior parte delle ricerche e delle innovazioni, anche la mia è partita da un’idea molto semplice e un bisogno naturale”

Da dove arriva l’intuizione che si poteva studiare e fare ricerca per un vino più “accessibile” a tutti, senza effetti collaterali indesiderati?
“In casa mia abbiamo sempre avuto la possibilità di degustare ottimi vini di alta qualità: come consulente internazionale del vino ogni settimana ricevo bottiglie da tutta l’Italia. Tuttavia, ogni volta che degustavo questi vini con la mia famiglia, anche vini di alta qualità, mia madre soffriva di emicranie e mal di testa, soprattutto bevendo vino rosso. Incuriosito, abbiamo convinto mia madre a fare delle analisi legate alle intolleranze e abbiamo scoperto l’intolleranza alle istamine. Inizialmente ho dato inizio alla ricerca vini a basso contenuto di istamina, al fine di trovare un  vino che potesse bere mia madre senza problema”.

Che cosa sono, esattamente, le istamine?
“è un composto azotato ampiamente diffuso nell’organismo, dove ricopre un ruolo, di primo piano, nelle risposte infiammatorie e allergiche, nelle secrezioni gastriche ed in alcune attività cerebrali. Oltre dal uomo l’istamina può essere prodotta da altri organismi per semplice decarbossilazione, dell’amminoacido istidina. L’esempio più caratteristico di cibo talmente ricco di istamina da provocare problemi a chi lo assume è quello del pesce conservato troppo all’ungo, ma si trovano anche in buone quantità in alcuni formaggi, spinaci, pomodori, estratto di lievito, cibi particolarmente fermentati, cioccolato e alcuni frutti”.

Quali sono gli effetti più evidenti di una intolleranza alle istamine? Quante persone ne soffrono, in media?
“Procedendo nella ricerca ho scoperto che circa il 205 della popolazione mondiale soffre di emicrania e mal di testa, per lo più causate da intolleranza alimentare, principalmente causate dalle istamine”.

Ci sono vini per natura più ricchi di istamine?
“Certo, il valore medio di istamine nei vini, specialmente quelli rossi varia da 4mg/litro a 20mg/litro. Per essere riconosciuti “Low Histamines“  devono avere un valore al di sotto dello 0,5mg/litro. Sono molte le varianti che fanno si che un vino possa avere più o meno istamine”.

Ce ne sono altre tipologie che sono meno caratterizzate?
“La nostra ricerca ci ha portato a scoprire che il DOLCETTO e il BARBERA d’Alba sono due vini a basso contenuto di istamine se lavorati nella maniera corretta, con un rigoroso controllo di tutta la line di produzione seguendo l’intera filiera di produzione, eliminando fertilizzanti chimici o per lo meno riducendoli il più possibile, con un’attenzione estrema effettuata durante gli ultimi due mesi prima della vendemmia”.

Esistono, a parte la predisposizione naturale, delle tecniche per diminuire il tasso di istamine nel vino, senza modificarne caratteristiche tipiche e qualità?
“Si, insieme all’enologo Osvaldo Veglio, oggi consulente enologo della “Low Histamines”, durante questi ultimi anni di ricerca e sperimentazione abbiamo scoperto un metodo per poter abbassare le istamine durante la vendemmia su vini già predisposti. Metodo che incide del 25% sull’intera produzione dei vini. Per il momento questo metodo rimane un segreto professionale del gruppo Low Histamines”.

La vostra attività di ricerca parte dalla provincia di Cuneo, ma non conosce confini e si muove a 360 gradi. Quali sono gli ambiti che vi vedono impegnati?
“Proprio per questo motivo è una ricerca che oltre aver dato inizio a una innovazione nel mondo del vino, fino ad ora non si era ancora mai parlato nel mondo di intolleranza alimentare legata al vino, porta anche con se uno dei più importanti territori del vino italiano, la Langa e speriamo in futuro molte altre regioni vinicole italiane. Attualmente i riscontri maggiori sia dal punto di vista delle richieste e sia come attenzione mediatica sono arrivati dal Nord America, Inghilterra, Olanda e Cina. Alcuni paesi europei stanno già suggerendo ai compratori vini con contenuto di istamine al di sotto della media”.

Come riconoscere un vino “Low Histamiens”?
“dal logo di riconoscimento, certificazione “Low Histamines”, dalla capsula arancione florescente con la medaglia Wine Selection Sebastiano Ramello e da un collarino a spago con una breve introduzione dei vini Low Histamines”.

Quali sono le sfide del futuro?
“Riuscire ad ottenere sempre più vini “Low Histamines” di denominazione. Su alcuni vini più adatti riuscire a portare le istamine al di sotto dello 0,2mg/litro, sempre senza snaturare l’originalità del prodotto. Stiamo anche sperimentando il nostro sistema su vini sparkling (Altri vini, con i vini rossi con un alto contenuto di istamine)”.

Per inforamzioni:

Video interview on "Wall Street Journal" wines dedicated to Histamines food intolerant / Intervista video sul "Wall Street Journal" vini dedicati agli intolleranti alimentari alle istamine

interview on "Wall Street Journal"
In U.S. speaking of wines Low Histamines
In the United States of America speaking about the search Low Histamines and the first wines in the world dedicated to wine sensitive and histamines food intolerant. 
For the first time in the world we talk about wines linked to food intolerance.
The purpose of the Low Histamines is to reduce the problem of headache and migraine linked to wines. A large percentage of the world population suffers from headaches and migraines after drinking wine, especially red.
Thanks to the research of the international wine consultant Sebastian Ramello today you can find on the market two wines with extremely low content of histamines, below the 0.5 mg / liter, recommended and authenticated LOW HISTAMINES

To learn more about the work of Mr Sebastiano Ramello in the world, you are invited to follow him on his professional Facebook page:


INTERVISTA SUL "Wall Street Journal"
In U.S.A. si parla di vini Low Histamines

Negli Stati Uniti d'America si parla della ricerca "Low Histamines" e dei primi dedicati ai sensibili ai vini e intolleranti alimentari alle istamine
Per la prima volta nel mondo si parla di vini legati alle intolleranze alimentari.
Lo scopo della "LOW HISTAMINES" è di ridurre il problema di cefalea ed emicrania legata ai vini. Una grande percentuale della popolazione mondiale soffre di mal di testa ed emicranie dopo aver bevuto vino, soprattutto vino rosso.
Grazie alla ricerca del consulente internazionale del vino Sig. Sebastian Ramello oggi si possono trovare sul mercato due vini a bassissimo contenuto di istamine, con istamine al di sotto dello 0,5 mg / litro, raccomandati e autenticati LOW HISTAMINES

Per saperne di più sul lavoro nel mondo del vino del Sig. Sebastiano Ramello, siete invitati a seguirlo sulla sua pagina di Facebook professionale:

赤ワインが原因による頭痛にサヨナラ。Goodbye headaches from red wine

 Goodbye headaches from red wine

(Article published in Japan)


The winery Veglio Michelino & Figlio produce LOW HISTAMINES, wines dedicated to wine sensitive and histamines food intolerant.


Thanks to research conducted in recent years by the international wines consultant Sebastiano Ramello and the group "Low Histamines" together with the wine maker Osvaldo Veglio, we talk about wines dedicated to wines sensitive and food intolerance. The "Low Histamines" certifies wines with a histamines value lower than 0.5mg / liter (usually red wines have average histamines content between 4mg/l and 20mg/l). This wines are addressed to those people who drink wine, especially red one creates to their headaches and migraines.

最初のローヒスタミンズ(Low Histamines)”の認証を受けた2つのラベルはピエモンテのヴェーリョ・ミケリーノ&フィーリョ、ランゲの中心地に所在する生産者が作るドルチェット・ダルバDOCとバルベーラ・ダルバDOCです

The first two certified label “LOW HISTAMINES” are both two Doc from the Piedmont winery Veglio Michelino & Figlio located in the heart of Langa territory: a Dolcetto D’Alba Doc and a Barbera D’Alba Doc.

ローヒスタミンズ(Low Histamines) ”に品質保証されたワインはオレンジのキャップシール、そしてローヒスタミンズのトレードマークとワインセレクション セバスティアーノ・ラメッロのメダルシールで見分けることが出来ます

“Low Histamines” wines can be recognized by the orange cap, the certification trademark Low Histamines and by Wine Selection Sebastiano Ramello medal as a guarantee of quality.


(Low Histamines,   ローヒスタミンズ Sebastiano Ramello, セバスティアーノ・ラメッロ Veglio Osvaldo, ヴェーリョ・オズヴァルド Veglio Michelino & Figlio, ヴェーリョ・ミケリーノフィーリョ Wine Selection Sebastiano Ramello, ワインセレクション セバスティアーノ・ラメッロ Dolcetto D'Alba,  ドルチェットダルバ Barbera D'Alba.  バルベーラダル )

International Wine Consultant Sebastiano Ramello