Nebbiolo

  • AKA: Barolo, Barbaresco, Gattinara (Spanna, Picutener and Chiavennasca in various Italian districts)
  • Aromas and Flavors: Tar, roses, violets, cherry, plum, and black licorice or truffles
  • High acidity, dark, tart, tannic and alcoholic
  • Native Italian and most famous in the appellation of Piedmont
  • Very few nebbiolo cuttings and clones have been exported to other countries
  • The only region where nebbiolo is grown in Italy outside Piedmont is in Valtellina, an east-west valley in the Lombardy region at the foot of the Alps (cultivated there since the 14th Century
  • This variety makes barely 3% of all the wines produced in Piedmont (twice as many acres planted with Dolcetto and ten times as many planted with Barbera)
  • The ripe grapes have a prominent “bloom” that gives them a “foggy” or “frosted” look, so the name could come from “nebbia”, Italian for “fog”
  • Nebbiolo is one of the more problematic grapes for both growers and winemakers: very sensitive to soil and geography
  • Yields vary widely in body, tannin and acidity, as well as aroma and flavor complexity, when grown in only slightly different locations
  • Ripens very late in the season so the vines need the best exposures, especially in cooler climates, in order to reach maturity
  • Thin-skinned grape, susceptable to disease and low yielding
  • Some winemakers feel that nebbiolo is even more difficult to work with than pinot noir
  • Also grown, including Australia, California, New Zealand, South America and South Africa
  • Argentina has the largest acreage planted, but no region outside Italy has yet shown much potential for high quality wine production from this grape
  • Nebbiolo can harmonize with the richest, strongest-flavored meats and stews, as well as dry, aged cheeses that may be too strong or distinctive for other wines