Nebbiolo

Nebbiolo is one of Italy’s most revered and complex red wine varietals, 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.

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 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.

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. You would expect these features in a light-bodied wine, but the natural high tannins characterise this as a full-bodied wine.

Vine growers worldwide have sought to emulate the success of the Italians and have been experimenting with Nebbiolo. Great examples can be found in regions as far apart as Oregon, Washington and Australia’s King Valley in Victoria. 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.

Aromas

Nebbiolo is highly aromatic, with a captivating bouquet. It has flora aromas of rose and violet and earthy notes of tar, forest floor, and tobacco. You may also smell clove, liquorice, and dried herbs.

Flavours

Nebbiolo’s flavour profile evolves with age, offering layers of complexity. Dominant flavours include red cherry, raspberry, wild strawberry, leather and anise. Tertiary flavours of dried fruit, clove, leather, truffle and earthy tones are found in aged wines.

Tannins and Body

High tannins, often firm and gripping, make Nebbiolo ideal for long ageing. The wines are medium to full-bodied, with a balance of power and elegance.

Cool v Warm climate

Nebbiolo is a demanding grape that thrives in specific conditions, with climate playing a crucial role in its expression:

Cool-climate wines have red fruit flavours like cranberry and sour cherry with higher acidity and a more pronounced herbal and floral character. This elevated acidity creates a fresher and more vibrant wine. Firm and tightly wound tannins often require ageing to soften. The wines are light-bodied yet highly structured, emphasising elegance and aromatics. You will find these in high-altitude vineyards in Piedmont, such as Barbaresco and northern sites in Langhe.

Warm-climate wines have riper and darker fruit flavours like black cherry and plum, with softer earthy tones and less prominent floral notes. Slightly lower acidity leads to a rounder and more accessible profile. The tannins are still robust but riper, offering smoother textures even in youth. The wines are fuller-bodied and richer, with a more fruit-forward character. You will find these in warmer parts of Langhe, Roero, and experimental plantings in California and Australia.

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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