Nebbiolo wine
Nebbiolo is an Italian wine. It's fairly bland when drunk fresh, but develops deep flavors and aromas when allowed to age properly.
This wine is produced in the northern Italian region of Piedmont, as well as in the neighboring Barolo and Barbaresco regions, both located near Turin. The wine is named after the dense fogs here, known in the local dialect as "nebbia."
Barbaresco wine was also initially of poor quality, but was later significantly improved, which led to an increase in its price.
Barolo's aroma is a unique blend of tar, rose, violet, and spice. Until recently, it remained rather bland, and only recently have winemakers learned to impart a soft, rich flavor.
Nebbiolo isn't very popular outside of its home country. However, it is still produced in Australia and South Africa.
Main characteristics
Color: red – from dark ruby to almost black.
Density: high.
Taste: A complex combination of black plums with spicy tobacco and leather aromas, sufficient acidity and tannins.
Other names: Nebbiolo is often confused with Barolo and Barbaresco, as all of these wines are made from the same grape variety, Nebbiolo.
What do they mix it with? With Barbera and Cabernet Sauvignon.
Where they produce: Italy, Piedmont – primary production. Limited production in South Africa and Australia.
Drink or store? Barbaresco is sometimes enjoyed young, but Nebbiolo should only be consumed after 2-3 years of aging. The best wine is 10 years old or older. Good acidity and abundant tannins indicate that it has been aged for many years.
Prices: from 8.99 to 40 euros per bottle.
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