Nebbiolo

Piedmont is the home of Nebbiolo, in the prestigeous subzones of Barolo and Barbaresco in Langhe area. Nebbiolo is also found in the north part of Piedmont region, notebly Gattinara. In Italy, another region known for Nebbiolo wine is Valtellina in Lombardy. With its growing popularity, Nebbiolo is planted in New World countries like USA, Australia, Chile, Argentina, South Africa in small quantities. Nebbiolo is a late-ripening variety, and is one of the most difficult grapes to grow. Its thin skin makes it susceptible to rot and mildew, and it is also demanding in terms of soil and climate. In the cellar, the extraction of color and tannin is crucial to Nebbiolo, for its low-pigmented but highly tannic skin. Nebbiolo is mainly used to make single varietal wines, however, examples of blends can be found in Piedmont, along with Barbera or international varieties. In Piedmont, Nebbiolo is known for producing some of the world's greatest wines. Barolo and Barbaresco are the two classic expressions of Nebbiolo. Both of them demostrate the aromas of wild berries, tar, roses, and earthy notes of Nebbiolo. Barolo is structured, powerful and fuller-bodied, some are even unapproachable in their youth, while Barbaresco is more accessible, with lighter tannins and less austerity. Fruity, easy-drinking version of Nebbiolo made in or close to Barolo and Barbaresco zone is labelled as Langhe Nebbiolo. Outside Piedmont, Valtellina in the region of Lombardy produces Nebbiolo in dry red wine, as well as in an Amarone-like, rich and intense red wine made from raisiny grapes, called Sforzato di Valtellina. Nebbiolo wines are best served with Piedmontese specialties such as truffle, braised beef or rabbit, game, and mushroom risotto. The tannins in the wine will help to cut through the richness of the food, while the acidity will help to refresh the palate.