NEBBIOLO
Sprout: April
Flowering: June
Start of ripening/color change: August
Ripening: October
Harvest: end of October
Pruning system: Guyot or mixed system with one fruiting cane
A noble grape, rich in history and charm, characterized by strength and elegance. All these characteristics bring with them a great number of variations in each of the many areas in the Piedmont region where it is grown. It is a fragile grape variety, with a slow ripening that, influenced by the different microclimates, soils and traditions, not only gets different structures and aromas, but also different names.
In the Langhe and Roero areas, the Nebbiolo vine can be found in as many as 32 municipalities: on the right side of the Tanaro River, it is made according to procedural guidelines, the prestigious Barolo and Barbaresco and on the left bank of the river they make it the fresh and aromatic Roero from. In addition, the most beautiful Nebbiolo wines are made throughout the Langhe and Roero. The Nebbiolo d'Alba DOC, for example, which was first produced on May 27, 1970. Be that as it may, in any variety it becomes a precious and beautiful wine with great storage potential.
We like to describe Nebbiolo as a "powerful, intense, fruity and long-lived". The origin of the name probably refers to the morning mists in autumn, as “nebbia” means fog in Italian. Nebbiolo is the grape that sprouts first and is harvested last. In the past, it often happened that the grapes were not harvested until early November. Nowadays, mainly due to climate change, the harvest takes place in October.
The first of many documents mentioning and describing the Nebbiolo grapes dates from the 1st century AD: in the agricultural essay De Re Rustica, it is defined by the Roman author Lucio Giunio Columella as a grape variety with “clusters of black grapes who produce wine from cold places”. Still defined in the registration for its production as "Nibiol", Pier De' Crescenzi described it in 1303 as "... a kind of grape called nubiola... it is wonderfully vinous... it does not tolerate the shade. .. and it produces a wine to be used except for special occasions… and this is grown abundantly in the town of Asti and its surroundings”.
The Nebbiolo owes its reputation to the Savoy family: in 1606, Giovanni Battista Croce, jeweler to the royal family, described it in his essay as the only wine preferred by the aristocracy. But it was with the help of Count Camillo Benso of Cavour that the Nebbiolo grape variety acquired its current fame: in 1830, Cavour called on the French oenologist Odart to improve production processes and thus create the wine king Barolo. Despite the damage caused by phylloxera, the Nebbiolo grape never disappeared from Piedmont and today it has become one of the most important grape varieties in Italy and the world in terms of quality.
Other wines made from Nebbiolo worth mentioning are the DOCG Ghemme and Gattinara, real oases in the north of Piedmont, between the towns of Vercelli and Novara. Nebbiolo is known here as Spanna and the rocky soils (which are less chalky and clayey than those of Langhe) and the different weather conditions, produce refined wines with a fruity and mineral bouquet and soft tannins. Other notable appellations include Boca and Carema , known for their intense undertones, with hints of red berries in alcohol, white pepper and cocoa.
The Nebbiolo also leaves its mark in the Valtellina area: here Chiavennasca emerges among the terrains that form the mountains, with its aromas of flowers and fiery hints that remind you of intense sensations of freshness and spiciness.
The Nebbiolo wines are praised for their aging potential: the ruby red color becomes more orange over time and the fresh flowers change into hints of spices, leather, licorice, coffee, cinnamon and nutmeg. The structure is modified by the transformation of the tannins, which evolve into a persistent tingling in the mouth.
In Italy, no other grape variety has such an intrinsic link with the area as the Nebbiolo. Many times attempts have been made to make a quality wine outside Piedmont and Lombardy, but always without results.
The Nebbiolo wines have a bright ruby red color. Aromas of sweet red berries such as raspberry, currant and blueberry come together with more roasted scents such as hazelnut, tobacco and coffee. On the tongue firm but pleasant tannin, full and round, persistently pleasant and evolving flavors.
Nebbiolo wines pair beautifully with mature cheeses, filled pasta, truffle and nuts, but also veal and fish.