---
title: Nebbiolo
description: One of Italy's most notable and prestigious varieties and why you should care.
---

[wine for rookies](https://www.wineforrookies.com/) | [wine basics blog](https://www.wineforrookies.com/Wine-Basics-Blog/) | [contact us](https://info.wineforrookies.com/contact-us)

[![Wine For Rookies](https://www.wineforrookies.com/hs-fs/cropped-logo-wine-rookies.jpg?width=1023&height=308&name=cropped-logo-wine-rookies.jpg "Wine For Rookies")](http://wineforrookies.com)

# Nebbiolo

[![Nebbiolo cluster](https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Nebbiolo_cluster.JPG/256px-Nebbiolo_cluster.JPG)](http://commons.wikimedia.org/wiki/File%3ANebbiolo_cluster.JPG)

Nebbiolo takes its name from the word nebbia which means “fog” in Italian. It's home country is truly where this variety shines, in the hills of the Piedmont region.

Most famous regions:  
Langhe Hills  
Barbaresco &Barolo  
Novara Hills:  
Ghemme & Gattinara  
Valetellina

Viticulture & Viniculture

Features: medium size berries, loose bunches, high extract, early bud/late ripening. Needs long autumn w/heat to achieve optimal ripeness.  
Susceptibility: Very hardy  
Climate: Warm; likes cooling fog  
Soil: Very picky: needs Italian chalk, clay or limestone soils

Carbonic Maceration   
Extended Maceration, 2 weeks for maximum extraction   
Oak aging: large old oak barrel plus bottle aging requirements

 

Old World: Piedmont, IT  
New World: Argentina, Australia, California

Color: deeply concentrated dark garnet with some rim fade  
Aroma: Very aromatic: liolets, truffles, roses, tar, Licorice, cherry, dried fruits, dried herbs  
Acidity: High   
Alcohol:   
Med in Barbaresco  
High in Barolo  
 Tannins: high  
Flavors: Dry tannins, earth smoke pure cherry fruit licorice chocolate; very complex

## Follow Me