Nebbiolo

Nebbiolo is a red grape variety primarily grown in the Piedmont region of Italy, most famously used to produce Barolo and Barbaresco wines. Known for its complexity and aging potential, Nebbiolo is characterized by its high tannins and acidity, making it one of the most structured red wines in the world. Despite its delicate color, Nebbiolo has a powerful structure and a broad flavor profile that evolves over time.

Appearance:

• Color:Typically exhibit a deep ruby to garnet color when young, transitioning to a brick or orange hue as they age.
• Opacity: Medium opacity, often lighter in color compared to other full-bodied red wines, which can be misleading given its robust flavor and structure.

Aroma:

• Primary Aromas: Cherry, rose, and violet are the hallmark primary aromas of Nebbiolo, often accompanied by red fruit notes like raspberry and strawberry.
• Secondary Aromas: Earthy elements such as tar, leather, and truffles are common, reflecting the wine’s aging in wood and its complex vinification process.
• Tertiary Aromas: With age, Nebbiolo develops more nuanced aromas such as dried herbs, tobacco, anise, and cedar, adding to its depth and complexity.

Flavor Profile:

• Fruit Flavors: Black cherry, plum, and raspberry are prominent, along with lighter red fruits in younger wines.
• Other Flavors: Notes of tar, licorice, truffles, and earthy tones like mushrooms and graphite. Nebbiolo is also known for its floral undertones, particularly rose petals.
• Oak Influence: Nebbiolo is often aged in large Slavonian oak casks or sometimes French oak barrels, which can add subtle spice, vanilla, or toasty notes without overpowering the primary flavors.

Structure:

• Body: Medium to full-bodied, offering a rich and textured mouthfeel.
• Tannins: High tannin content, contributing to a dry, grippy sensation on the palate, which softens with age.
• Acidity: Medium to high acidity, providing freshness and balance to the wine’s intense flavors.
• Alcohol: Between 13.5% and 15%.