Nebbiolo (Italian), or Nebieul (Piedmontese dialect) is a red Italian wine grape variety predominantly associated with the Piedmont region where, vinified mainly 100% pure, it makes the two important and well-known DOCG wiens Barolo e Barbaresco. Nebbiolo is thought to derive its name from the Italian word nebbia which means “fog”. During harvest, which generally takes place late in October, a deep, intense fog sets into this region where many Nebbiolo vineyards are located. Alternative explanations refers to the fog-like milky veil that forms over the berries as they reach maturity or that perhaps the name is derived instead from the Italian word nobile, meaning noble.

About the wine

Vineyard: Nebbiolo grapes from “Vigna Collaretto” in Serralunga d’Alba. Altitude: 320 m above sea level. Location: Serralunga d’Alba. Vinification: traditional method. Harvest: manual, late October – early November. Average vine age: 30–60 years. Planting density: 2.20 × 0.80 m, about 4000 vines/ha. Exposure: southwest. Soil: calcareous clay marl, interspersed with grey-blue sandstones. Training system: traditional Guyot, fruit cane with 8–10 buds bent into an arch.

Winemaking

Vinification: traditional, floating cap fermentation lasting 18–22 days in cement and steel tanks at 20–28 °C, with frequent pump-overs to optimize polyphenolic extraction.

Ageing

Ageing: 3 years in large Slavonian oak barrels (30–40 hl).

Tasting notes

Color deep and intense garnet red, with ruby highlights that, over the years, tend towards orange. Aroma pleasant and intense, reminiscent of the typical scents of the Langa region where it is born: white truffle, dried mushrooms. Clearly fruity, with notes of plum and spices.
On the palate it reveals warmth, austerity, persistence, with a velvety texture, character, and extraordinary nobility. It concludes with hints of violet, jam, raspberry, and licorice. A warm symphony of flavors that offers satisfaction and pleasure to the consumer.

Food pairing

An excellent wine to accompany game dishes: hare in civet, braised beef, chamois, saddle of roe deer, wild boar, venison, and pigeon. Superb with dishes enriched by Alba white truffle. Serving temperature: 19 – 20 °C

Quote: “With patience, one obtains a great wine that fears no rivals” (Giaculin Anselma)