Wine education #2 Nebbiolo
- Place of Origin: Piemonte or Valtellina
- Origin of Grape Name: "Nebbiolo" is derived from the Italian nebbia, or "fog". ( Two theories - white coating covering the grape vs foggy weather in piedmonte during harvest) Reference to the Nibiol grape first appeared in print in 1266. Other synonyms appeared throughout the 14th century.
Major Countries of Production:
- Italy: 5,531 ha (2010, Il Corriere Vinicolo)
- Italy: Spanna (Piemonte), Chiavennasca (Valtellina), Picotendro / Picoutener (Valle d'Aosta, Carema), Prunet
- Viticultural Characteristics: High Vigor, Thin-Skinned, Early-Budding, EXTREMELY Late Ripening (at least 2 weeks after Barbera and 4 weeks after Dolcetto), Susceptible to Oidium, Resistance to Downy Mildew and Botrytis/Grey Rot
Associated Classic Soil Types:
- Tortonian (calcareous marl)
- Helvetian (sandstone)
- Visual: Ruby/Garnet Color, Significant Garnet/Orange Rim Variation, Moderate Concentration
- Aromas/Flavors: High Intensity
- Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Blackberry, Mulberry, Dried Plum/Prune and Dried Cherry
- Significant Volatile Acidity, Oxidation
- Floral: Heady Floral Character, Roses, Violets
- Herbal: Tea Leaf, Tobacco, Bitter Root, Tree Bark
- Spice: Licorice, Anise, Resin, Slight Clove/Cinnamon Spice
- Other: Tar, Leather
- Earth: High Minerality, Truffle, Mushroom, Dust, Organic Earth
- Oak: Neutral Large Casks (Slavonian Oak and Chestnut Botti are considered traditional casks for Barolo)
- Structure: Dry, Medium to Full Body, High Tannin, Elevated to High Acidity, Elevated to High Alcohol
- ** Note jammy or fruity, but earthy, spicy and savory, that’s why it’s easily misunderstood**
Major region –
Barolo (38 month before release, including 18 months in oak) Riserva (62 months before release, including 18 month in oak)
Barbaresco (26 months, 9 in oak) Riserva ( 50 months, 9 in oak)
Style – Traditional and modern, Barolo/Barbaresco takes too long to age, that’s why the more modern style came about
Traditional - Giacomo Conterno, Bartolo Mascarello, Giuseppe Rinaldi
Modern – (barrique, longer maceration) Paolo Scavino, Luciano Sandrone, Elio Altare
US producers for Nebbiolo - Palmina, Bonny Doon
** Often compared to Burgundy** I consider it Burgundy on steroids!
Sample Questions -
Introductory question – Which of the following is a DOCG for Nebbiolo Grape?
Brunello di Montalcino
Amarone della Valpolicella
Certified Level Question – Which of the following is a synonym for Nebbiolo? Spanna
Advanced level Question – What are the 5 major commune of Barolo?
Master Level Question – Name the 3 clones of Nebbiolo?
Barolo, La Morra, Castiglione Falletto, Serralunga d’Alba and Montforte d’Alba
Nebbiolo Lampia, Nebbiolo Michet, Nebbiolo Bolla.
Watch the whole Live Video here -