Nebbiolo

Nebbiolo is one of Italy’s most revered and complex red wine varietals and is responsible for some of the finest and longest-lived wines in the world.

It has been known in the Piemonte region of northwest Italy since at least the 13^th century. Modern Piemonte has shown its respect for Nebbiolo by restricting its planting to a few selected areas. Around 80% of the plantings are in the province of Cuneo, predominantly Barolo, Barbaresco and Roero.

Nebbiolo is derived from the Italian word “nebbia”, meaning “fog. ” This fog often blankets the hills of Piemonte during the grape harvest season, and it is believed to benefit the grapes as they ripen late in the season.

In its native Italy, Nebbiolo is always the first variety to bud and the last to ripen. Harvests can regularly last well past the middle of October, and the variety is accordingly granted the most favourable hillside exposures, generally south to southwest. Perhaps as important as the vineyard site, however, is the soil. The varietal has shown itself to be extremely fussy, which may explain why it thrives in certain regions and does not perform nearly as well elsewhere.

Vine growers worldwide have sought to emulate the success of the Italians and have been experimenting with Nebbiolo. The result often lacks the haunting aromas that characterise the variety. Still, isolated examples in regions as far apart as Oregon, Washington, and Australia’s King Valley in Victoria suggest some regions are making exceptional progress.

Some California wineries, especially in cooler regions such as Mendocino and Sonoma, have experimented with Nebbiolo. It does remain a niche grape, though, as it can struggle with the warmer climate. Nebbiolo is also grown in parts of South America, particularly in high-altitude vineyards that can replicate the conditions of its native Piemonte.

The resulting wine is surprisingly pale in colour for such a powerful wine. It typically has a light garnet or brick-red hue, often showing signs of oxidation early in its life, with a tawny rim as it ages. These are features you would expect in a light-bodied wine, but the natural high tannins characterise this as a full-bodied wine.

Nebbiolo is incredibly aromatic. Its bouquet is often described as rose petals, violets, and truffles, with nuances of dried cherries, leather, and liquorice. As the wine ages, it can develop more earthy and savoury notes, such as mushroom and wet leaves.

On the palate, Nebbiolo delivers a complex mix of red fruit, such as cherry, raspberry, and cranberry, with savoury and earthy tones like tobacco, spice, and clove. Tannins are typically firm and robust, giving Nebbiolo its characteristic grip and chewy, structured mouthfeel. These tannins and the grape’s natural acidity enable Nebbiolo wines to age for decades, softening and evolving into more complex flavours over time.

Nebbiolo wines, especially those from Barolo and Barbaresco, are built for long-term ageing. Some of the best examples can mature gracefully for 20, 30, or even 50 years, developing secondary earth, mushroom, and spice flavours.

Listed below are the wineries that produce Nebbiolo.

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