Nebbiolo
Barolo and Barbaresco account for the bulk of our nebbiolo, including older Riserva vintages and magnums.
Nebbiolo questions
How do you pronounce nebbiolo?
Nebbiolo is pronounced neb-ee-OH-loh, with the stress on the third syllable. The name likely comes from nebbia, Italian for fog, which often covers the hills of the Langhe in Piedmont during harvest in October. Nebbiolo is also called spanna in northern Piedmont and chiavennasca in Lombardy's Valtellina.
Is nebbiolo full-bodied?
Nebbiolo is confusing because it looks light but feels big. It's pale in color, often brick-orange at the rim, yet it has very high tannin and acidity, so it feels powerful and full in the mouth. It smells of roses, tar, cherry, licorice and dried herbs. Young Barolo can be very firm and needs time or decanting.
Why is nebbiolo so expensive?
Nebbiolo is a demanding grape. It buds early and ripens late, needs very specific soils and sunny hillsides, and only does really well in a few places, mainly Piedmont. Barolo must age at least 38 months before release and Barbaresco 26 months, and the top vineyards are small with global demand. That limits supply and raises prices.
What is nebbiolo similar to?
Nebbiolo is often compared to pinot noir because both are pale in color, aromatic and change a lot depending on where they're grown, and both are most famous in one region. But nebbiolo has much more tannin and acidity. If you enjoy aged Burgundy, Barolo and Barbaresco are natural next steps.