An Italian red wine grape which is used to make some of the country’s finest wines, Nebbiolo is rich in tannins and its wines lend themselves well to ageing. The grape is most commonly associated with the Piedmont region of Italy, where it is known as Nebieul in the local dialect. Typically, Nebbiolo produces red wine that is fairly light in colour and has a strong tannin kick whilst young.
Roses and tar are among the typical notes of a young Nebbiolo wine, while ageing the wine for several years helps to balance out the tannins and brings out other flavours such as red berries, violets, prunes and even tar and tobacco
A grape that is native to the picturesque Piedmont region, Nebbiolo wines can be traced back to at least as early as the thirteenth Century, with records from 1268 making reference to ‘Nibiol’ wines. The name itself is thought to stem from the Piedmontese word for fog – nebbia – which may well be a reference to the heavy fog that descends on many Nebbiolo vineyards during harvest time.
Wines made from the Nebbiolo grape have long been held in high esteem in their native land, to the extent that, by the 15th Century, Piedmontese law stated that anybody caught cutting down a Nebbiolo grape vine could face the penalty of losing their right hand.
Whilst that might seem a little harsh today, it does illustrate just how highly regarded Nebbiolo grapes have been throughout history and the grape continues to enjoy an exalted reputation among red wine lovers the world over.
Although Nebbiolo grapes are internationally renowned today, for centuries they were one of Piedmont’s best kept secrets. The grape did not receive international attention until the 18th Century, when British viticulturalists headed to Italy in search of alternatives to the red wine grapes of Bordeaux in France. Political sparring between the UK and France meant that importers of wine were looking for quality red wines that would match those of Bordeaux in quality without harming Britain’s international relations and Nebbiolo wines seemed to fit the bill nicely.
With international demand for Nebbiolo wines growing, more and more vineyards were planted during the 18th and 19th Century, but many were hit by a devastating epidemic of the phylloxera louse that swept across Piedmont, wiping out vineyards that had, in some cases, been carefully tended for centuries. Many of these vineyards were never to be replanted with Nebbiolo grapes and today the grape accounts for less than six per cent of Piedmontese vineyards.
In many cases, the Nebbiolo grape plantings were replaced with Barbera and Dolcetto grapes – both of which are easier to cultivate and significantly quicker to ripen. Although Nebbiolo grapes tend to bud early, they are late to ripen, with Nebbiolo harvests typically taking place around October. Savvy wine producers will generally plant Nebbiolo vines on slopes facing south and southwesterly directions, as these tend to receive the most hours of sunlight. The grapes are known to be susceptible to diseases such as coulore and the quality of wine produced can be significantly damaged by rainy or damp conditions.
Whilst rain early in the year can have a beneficial effect on yield, the most acclaimed vintages of Nebbiolo red wines from Piedmont tend to be those that have seen warm and dry weather during the key pre-harvest months of September and October. The high tannin and acid levels of the grape mean that Nebbiolo grapes need plenty of warmth to develop sugar levels and create a more balanced wine. The Nebbiolo vine is also particular when it comes to soil types. As a result, Nebbiolo is not as widely planted around the world as many other grape varieties native to Italy. There have been some limited successes in Australia, California, Mexico and Chile, but the most impressive bottles of red wine made from Nebbolio grapes still come from Piedmont itself.
Although far from the easiest red wine to source, Nebbiolo has a loyal following. The most famous wine to be produced from the grape is Barolo, famed across the wine world. Typically light red in colour whilst young, the wines can taste a little tannic, acidic and harsh in their early years and benefit from the balancing effect of several years’ ageing. Its complex and challenging nature means that wines made from the Nebbiolo grape are not the ideal introduction to the world of wine, but those prepared to put a little time and money into researching the wines will find it well worth their while as a good bottle is a truly rewarding experience.
