Nebbiolo

History and Significance of Nebbiolo

A well-known vine for the past millennium in Italy, Nebbiolo dates back to the 1400s, when it was a criminal offense to chop a Nebbiolo vine. Nebbiolo is the acclaimed (its name literally means “noble” in Italian) grape that produces the DOCG (the Denominazione di Origine Controllata e Garantita—like the French AOC system) Barolo and Barbaresco wines in the Piedmont region in Italy. Barolo and Barbaresco wines are made of 100% Nebbiolo grapes, and what differentiates the two wines is where the Nebbiolo grapes are grown. Barolo’s Nebbiolo grapes grow in the Cuneo Province of Piedmont, while Barbaresco’s Nebbiolo grapes grow in Langhe area of Piedmont. Different regions within Piedmont produce the Nebbiolo grapes for these respective DOCG wines. Nebbiolo is often blended with Barbera wine, another Italian varietal from Monferrato, to soften its tannins.

Today, only 6% of Piedmont’s vines are Nebbiolo, even though Piedmont has a unique continental climate with beneficial influences of the Tanaro River perfect for cultivating Nebbiolo. Due to the strict DOCG regulations, Nebbiolo grapes tend to be more expensive to cultivate. Since no blending is allowed with other grapes to produce a DOCG bottle of Barolo and Barbaresco wine, wineries cannot produce large volumes. Altitudes ranging from 150 to 300 meters (490 - 985 feet) are best for Nebbiolo grapes. Nebbiolo requires dry, warm weather as too much moisture can ruin the grape’s quality and heighten susceptibility to disease, while warm weather creates the fruit flavors and sugars in the grape.  In cool climates, the grapes develop too much tannin and acid and instead of being used alone, must be blended. Soils heavy with calcareous marl are best, and this mineral is heavily present where Barolo and Barbaresco wines are produced. Nebbiolo grapes tend to be unpredictable and do not produce a consistent wine from year to year.

Grown in...

Common growing regions for Nebbiolo include native northwest Italy in Piedmont, the Lombardy regionof Italy, and the Northwest United States. Baja California, Mexico has proved capable of growing Nebbiolo with 1,090 hectares planted. Parts of Australia grow Nebbiolo, though the Australia’s most common wine regions are too hot for Nebbiolo vines.  Argentina’s San Juan region holds 80 hectares of successful Nebbiolo vines. Nebbiolo in Argentina have abnormally high yields, and at the moment wineries are trying to limit these high yield harvests.

Typicity

A light red color when young, Nebbiolo has a large amount of tannins and acids and smells of tar and roses.  Generally, all Nebbiolo requires aging, a minimum of ten years in oak, and then upwards of 30 years in the bottle. New oak is rarely used as it covers up the natural rose hints with an overwhelming vanilla. As Nebbiolo ages, the color becomes an orangey-brick hue with more violet, truffle, prune, and cherry notes.  Common flavors consist of mulberries, spice, dried fruit, herbs, and damsons (a type of plum).

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