Nebbioloネッビオーロ
- Wineries growing it
- 4
- Awards
- 1
Pale in colour yet high in both tannin and acidity, it makes a red that unfolds with long ageing.
The grape behind Barolo and Barbaresco in north-west Italy, its name is said to come from nebbia, the autumn fog of the harvest season. It pours surprisingly pale, yet tastes high in both tannin and acidity and can seem austere when young. Its distinctive aromas of rose, violet and tanned leather are generally held to open up only with extended ageing. Famously particular about where it will ripen, it is grown in Japan only in small amounts, by producers in Aomori, Yamagata, Niigata and Nagano; it suits strongly scented foods such as mushrooms and aged cheese.
Notes on aroma and taste describe general tendencies for this grape, not claims about any particular wine — the actual character depends on the producer and how it is made.
For this grape we have not yet confirmed a primary source for its origin or growing regions. (Winery entries always carry a source and the date it was checked.)
Wineries growing Nebbiolo
4 listed wineries are recorded by their sources as growing this grape.