Nebbiolo (pronounced nebee-yolo) is an aristocratic but very finicky grape from Piedmont in north east Italy which found its best expression in wines from Barolo and Barbaresco. Medium or sometimes even pale garnet colour usually masks its huge backbone built from high acidity and high tannins.
Although massively structured the best examples show remarkable elegance, typical aromas of sour cherries and tar and almost never ending cellaring potential.
Aromas of tar, rose hips, sour cherries, dark cherries, liquorice and heaps of flint. This can’t be anything else but Nebbiolo! Juicy and fresh on the palate yet with a strong backbone braced by high acidity and succulent smooth tannins. Cherries, currants and cranberries are accompanied by liquorice, black pepper and hint of earthiness. Long and tight finish. Wine with considerable ageing potential.
Optimal serving temperature: 16 – 18 °C
Food pairing: Nebbiolo is with no doubt the best wine to accompany truffles whatever they are black or white. Lamb of any kind is perfect choice as well as beef with mushroom sauce and don’t forget stews!
Region: New England
Alcohol content: 14.0 %
RS: 0.51 g/l
TA: 6.4 g/l
Bottle size: 750 ml
Cellaring potential: To 2032. Great now but will last and improve in the next ten to twelve years under suitable cellaring conditions.
Production: 1620 bottles