Facebook Live Series - Nebbiolo

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)
  • Synonyms: 
    • 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?
Chianti Classico
Brunello di Montalcino
Amarone della Valpolicella

Certified Level Question – Which of the following is a synonym for Nebbiolo? Spanna
Nebbiolo Rose

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 - 


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