Unlike many other great grapes, Nebbiolo is limited in its geographical range. A few excellent examples exist in Baja, California, Arizona, and Italy. Still, the grape’s reputation is firmly established in Italy’s Piedmont, where it reaches a peak with Barolo and Barbaresco. The wines are often transformed over time into reds with a haunting aroma, unique savoriness, and a food-pairing magnificence.
What is Nebbiolo Wine?
Nebbiolo, the name for the red grape variety used in the production of Barolo and Barbaresco, is required by law. The grape is also the basis for the wines of Piedmont and Gattinara. The wines made from Nebbiolo in all four locations show the grape’s character and the unique characteristics of each terroir.
Where Does Nebbiolo Wine Come From?
Nebbiolo grows best in the Piedmont region (or Piemonte in Italian) in the northwest part of Italy. The most famous wines in Piedmont, Barolo, and Barbaresco, are made entirely with Nebbiolo. Barolo has traditionally been the stronger of the two wines, but to paint either of them with a broad brush is misleading. The range of styles is astounding, as each wine comprises many communes, hillsides, vineyards, and more. For example, the Nebbiolo wines produced in La Morra in Barolo are other than those in Serralunga d’Alba. The wines of Barbaresco from Neive differ from those from Treiso. Regarding single vineyards and MGAs, the land division becomes even more precise.
Roero is another Piedmont region that produces excellent Nebbiolo-based wines. Nebbiolo, the grape variety at the core of Roero, is also used in Roero Riserva and Gattinara. Langhe Nebbiolo, a red wine made from its namesake grape, is an excellent way to try Piedmontese Nebbiolo red wines before spending too long or waiting too long. Barolo and Barbaresco must be aged for several years before they are at their best.
Caduceus Cellars in Arizona produces some of the best Nebbiolo in Mexico, Baja, California, and Arizona.
Why should you drink Nebbiolo wine?
Nebbiolo is one of the most full-bodied wines produced in Italy. It is often listed with other great reds in Italy, such as Brunello di Montalcino or Chianti Classico. (Both Sangiovese-based wines). Nebbiolo is a variety that produces excellent wine and can also transmit the essence of the place where it’s grown. This region of Italy has a long and fascinating history with this grape variety.
Nebbiolo wines also age beautifully, making them a great addition to your wine collection. Stock up on wines that are easier to drink, such as Roero Rosso and Langhe Nebbiolo.
What Does Nebbiolo Taste Like?
It is not a grape that has a strong flavor. The color of the wine is translucent as opposed to darker and opaque reds made from Cabernet Sauvignon or Syrah. These wines are still complex and have a lot of structure. The best examples have a high level of acidity, while the tannins can be a bit assertive.
In their youth, Nebbiolo red wines often have berries, cherries, hints of citrus, blood oranges, a savory minerality, tar, and mushrooms. These wines often develop roses and truffles as they mature. The resulting depth and complexity are haunting.
Nebbiolo is best enjoyed in a Nebbiolo glass or Pinot Noir, which is slightly more relaxed than cellar temperature. Don’t let them get too cold, as a chilled Nebbiolo can be tannic or astringent. Decanting a bottle of Barolo, Barbaresco, or other great wines is a good idea. You can also pair them with food. Nebbiolo and truffles are a classic combination. In Piedmont, the egg yolk-rich pasta with white truffles on top is a favorite. Nebbiolo is also great with beef, hard cheeses, and other rich foods. The fats and proteins in the food help soften the wine’s structure and let its inner complexity shine.
Five Great Nebbiolo Wines
Today, there are many great Nebbiolos on the market. These five producers are listed alphabetically and will help you explore Nebbiolo’s many facets.
GAJA
Angelo Gaja is a leading producer of Barbaresco, Barolo, and other great wines. His family’s work has a reputation far beyond Piedmont. The 2019 Dagromis Barolo was made for cellaring, but beautiful translucent cherry notes appear with 10 to 15 minutes of air, along with rose petals, woodsy spice, and a long grippy finish. Bergamot, allspice, and a spine of minerality linger on the long, grippy, lingering finish. The 2019 Barbaresco is best served in a decanter or with more time spent in the glass. It has a subtle strength and elegance hidden beneath the initial quietness. Wild strawberries, Morello cherries, and a hint of rosewater are all present, along with raspberries, rooibos, blood orange, and a core of minerality. These two wines would be great additions to any collection.
Pio Cesare
Pio Cesare is one of the most renowned and respected producers in Piedmont. They have been producing wine since 1881 and are known for their high-quality wines. Recent tastings of Pio Cesare’s 2001 Barolo were outstanding. Red cherries, freshly fallen autumn leaves, and white truffles accompanied a pure beam aroma of violets. The palate then throbbed with licorice and lavender before being flooded with cranberries and tar. It is silky, energetic, and at its best right now.
Renato Ratti
Ratti produces several wines in Piedmont, including four particularly notable Barolos. The 2016 Barolo DOCG marcenasco from Ratti is at an exciting point in its evolution. It’s a mature yet vibrant expression of La Morra, with lifted aromatics such as rose hips and dried orange peel. These are balanced by hints that remind you of the forest floor. This creates a palate full of energy and elegance with redberries, pomegranates, and dried flowers. The wine can age for many years, but it is hard to resist right now.
Tenuta Cucco
Cucco has produced wine since 1967, and their 2016 Barolo DoCG Cerrati is fantastic. This wine is from a site facing south-southwest in Serralunga d’Alba. While its tannic structures still dominate it, it has excellent potential for the cellar. In another five to ten years, this will shine. Decanting allows the singed mint, sage, and fresh cherries to shine through. Mountain berries, cracked peppercorns, and dried porcini will also be evident.
Villadoria
Villadoria has been family-owned for over half a century. They produce reds, roses, and whites. The 2014 Bricco Magno Langhe Nebbiolo proves that wine labeled “aged” can age beautifully. Its dehydrated strawberry, cranberry, and orange peel flavors, with rooibos, are all still wrapped in tannins, which promise seven to ten more years of development, if not even longer. The 2014 Barolo del Commune di Serralunga d’Alba also has a savory taste, with dried leaves, fresh-shaved tufa, rose hips, and white peppercorns, along with cherries and the faintest hint of cherry pits.