Nebbiolo

• Color: Red (Purple/Violet-Skinned)
• Grape Parentage: unconfirmed
  • Recent DNA evidence demonstrates that Nebbiolo has a parent-offspring relationship with the following grapes: Bubbierasco, Freisa, Neretto di Bario, Vespolina, Nebbiolo Rosé, Negrera, Rossola Nera, and Brugnola. Nebbiolo is a likely parent, rather than offspring, due to its long history as a cultivated variety.
• Place of Origin: Piemonte or Valtellina
• Origin of Grape Name: “Nebbiolo” is derived from the Italian nebbia, or “fog”. 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, Late Ripening (at least 2 weeks after Barbera and 4 weeks after Dolcetto), Susceptible to Oidium, Resistance to Downy Mildew and Botrytis/Grey Rot
• Major Clones:
  • Langhe: Lampia, Michet, Bolla 
  • Valtellina: Briotti, Chiavennascone, Intagliata 
  • Valle d’Aosta: Picoutener
  • **Nebbiolo Rosé, long considered a clone, is now known to be a separate variety.
• Preferred Soil Type: calcareous marl and sandy soils
• Associated Classic Soil Types:
  • Tortonian (calcareous marl) 
  • Helvetian (sandstone)
• Common Blending Partners: Nebbiolo is classically produced as a single varietal wine

Typical Descriptors and Structure for Barolo

• 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