The Nebbiolo

When we talk about Nebbiolo, we spontaneously think of Barolo, one of the greatest wines there is.

But what a lot of work to bring these wonders to the glass because Nebbiolo is one of the most demanding grape varieties there is.

It requires not only very well exposed plots, meticulous care, yields controlled with extreme rigor, perfect climatic conditions and of course very committed winegrowers. When all these conditions are met, it produces wines of incomparable character, rich in tannins, long-lasting and incredibly expressive. Apart from the Barolo appellation, the ultimate for this grape variety, Nebbiolo from Piedmont also produces excellent wines in the neighboring Barbaresco appellation.

The numerous synonyms, Barbesino, Chiavennasca, Spanna, Picotener or Prünent, demonstrate that Nebbiolo is one of the oldest grape varieties. We find written mention of it for the first time in 1266 under the name of Nibiol. It undoubtedly originates from Piedmont in the surroundings of Alba which is still today the region where it is most cultivated. No genetic research has yet been able to identify his parents. Researchers therefore believe that Nebbiolo comes from grape varieties that have now disappeared.

The name Nebbiolo comes from the Italian “nebbia” meaning “mist” and refers to the blanket of mist that envelops the picturesque hills around Alba in October, as the grapes slowly ripen. It also refers to the thin whitish layer that develops on the skin of the grapes as the harvest approaches.

Nebbiolo buds burst early, which makes it sensitive to spring frost. It also shows great sensitivity to downy mildew and gray rot with autumn humidity. If it rains during flowering, it tends to run. It prefers marly soils rich in limestone and, to ripen well, on sloping plots facing south or southwest. Few grape varieties ripen as slowly and late as Nebbiolo (around 30 days after Chasselas ). The medium to large, not very compact, cylindrical clusters are composed of small, purplish-black, thin-skinned, pruinated berries.

Wines produced from Nebbiolo are rich in extract, tannic with high acidity. Consequently, they require long and patient aging, traditionally in Slavic oak barrels to allow them to mature. The reward will be a wine of very high expression which is characterized by aromas of violets, blackberries, and sometimes even truffles whose complexity and length are reminiscent of certain great Burgundy wines.

A capricious grape variety, Nebbiolo is practically only cultivated in northern Italy, in the Langhe and Roero regions. Initiated fans of Nebbiolo wines will also be able to find what they are looking for in the DOC and DOCG of Ghemme, Gattinara, Bocca and Carema in northern Piedmont or in Valtellina. Here it is known as Chiavennasca and produces very fine wines on sloping plots supported by dry stone walls.