red grape

Nebbiolo

Ancient native grape of Piedmont, documented in the Langhe since at least the 13th century; the name is usually linked to nebbia ('fog'), for the autumn mists over the Langhe hills at harvest or the bloom on the ripe skins. It is genetically related to several old Piedmontese and Valtellina varieties.

The earliest-budding and latest-ripening of the great reds, harvested in mid-to-late October after almost everything else. This long hang time demands the best south- and southwest-facing calcareous-marl slopes of the Langhe; the calcareous marls of Barolo are its ideal terroir. Pale in colour but ferociously high in both tannin and acidity, it makes wines that are structured and long-lived rather than deeply coloured.

Structure tendencies

body
medium to medium-plus
tannin
high
acidity
high
alcohol
medium (often 14%+ but classically balanced)

tendencies in prose, as read by critics/consensus — not measured ordinals

Classic descriptors

'Tar and roses' is the defining Nebbiolo signature — dried rose-petal perfume over a dark resinous tar base — joined by bright red cherry and a paradoxical pairing of pale colour with high tannin and high acidity. With age the fruit dries to dried cherry and the wine turns savoury: truffle, leather, game, tobacco, mushroom. Tar, iron and truffle are classical tasting associations, not literal mineral uptake (see docs/wine-pedagogy.md §3).

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