NEBBIOLO
Arguably Italy's most noble red grape, Nebbiolo is grown only in a small section of Lombardy and in Piedmont, where the best wines are named for their principal villages: BAROLO, BARBARESCO, GHEMME and GATTINARA. (In the latter two districts, the grape is called SPANNA, and blending with up to ten percent of several other varieties is allowed.) Lesser wines made outside the approved appellations (D.O.C., Denominazione di Origine Controllata, and D.O.C.G., Denominazione di Origine Controllata Garantia) may be labeled simply as NEBBIOLO or may carry a specific place name, such as NEBBIOLO D'ALBA.
The Nebbiolo grape has been used to make pricey Barbaresco and Barolo in north west Italy. Classic Barbaresco and Barolo wines are not thick, yet surprisingly rich in texture, resembling fine Burgundy. Australian producers aim to produce Nebbiolo in richer colours, softer texture and reduce the amount of time spent in wooden barrels. Yet at the same time, one may come across sweet, concentrated, dark, ripe styles.
Like the finicky Pinot Noir, Nebbiolo is extremely site-sensitive, difficult to grow and tempermental in the cellar. Some winemakers say it is the most difficult wine grape to work with. It prefers cooler areas with warm-to-hot daytime temperatures and a high degree of luminosity.
Grape Variety
Nebbiolo
Use in Old World
Piedmont, Italy.
Use in New World
Small amounts in US.
Color
Solid red.
Aroma
Light fruit, sometimes bitter
Body
Medium to heavy
Wine Making Flavors
Often old musty oak and oxidation in these wines
Blended with:
None
Other
The grape of Barolo and Barberesco. A difficult grape that is often overlooked.
Categories:
Red Wine Grapes