THE NEBBIOLO GRAPE

Both Barolo and Barbaresco are made from 100% Nebbiolo grapes and it is therefore no coincidence that the Nebbiolo grape brings out the very best of itself in these two appellations located in the Langhe, which are only separated by the city of Alba (known for the white truffle). Attempts to grow Nebbiolo into a good wine elsewhere have largely failed and it is no coincidence that the Nebbiolo grape is one of the least planted grapes worldwide. About 90% of all Nebbiolo vineyards in the world are located in Piedmont. Of which about 80% in the Langhe. It is also said that the Nebbiolo is a homesick grape and only comes into its own at home in the Langhe. Let's just say that the Nebbiolo is extremely sensitive to geographical and climatic conditions and that those specific perfect growing conditions just now exist in the Langhe.

Nebbiolo is also the first grape to sprout and the last to be harvested. It is therefore a grape that needs a lot of time to ripen properly and that produces the intensity and complexity that makes the grape so special. A great help here is once again the micro-climate of Piedmont with warm days and cool nights. The ideal climatic conditions for a Nebbiolo grape.

Outside the Barolo appellation, the grape is also grown quite successfully in Northern Piedmont where it is known as Spanna, in the Lombardy region in Valtellina under the name Chiavennasca and in Varese where it is downgraded to an IGT wine with the name Ronchi Varesini and in Valle d'Aosta under the name Picotener, Picotendre or Picotendro.

Roughly speaking, the Barolo made in the Langhe uses three sub-varieties of Nebbiolo. Michet, Lampia and Rosè, the latter of which is becoming increasingly rare. The Michet consists of smaller bunches and generally produces better quality grapes, while the Lampia performs most stable and delivers quantity.