NebbioloItaly's noblest grape, crafting wines that age magnificently for decades.

Nebbiolo is one of Italy's most prestigious red grape varieties, hailing from the fog-shrouded hills of Piedmont in northwestern Italy. Its name derives from 'nebbia,' the Italian word for fog, which blankets the vineyards during autumn harvest. This ancient variety has been cultivated since at least the 13th century and is the exclusive grape behind legendary wines like Barolo and Barbaresco.

What makes Nebbiolo truly special is its remarkable ability to express terroir with crystalline clarity. Despite producing wines with relatively pale, brick-red hues, Nebbiolo delivers powerful tannins, high acidity, and extraordinary aging potential. While notoriously difficult to grow outside Piedmont—requiring specific climate conditions and long growing seasons—small plantings have found success in California, Oregon, Australia, and Argentina. These wines demand patience but reward those willing to wait with unparalleled complexity and elegance.

Nebbiolo offers an intoxicating aromatic profile that evolves beautifully with age. Young wines burst with red cherry, raspberry, and rose petals, accompanied by tar, leather, and earthy truffle notes. As they mature, tertiary aromas of dried flowers, tobacco, licorice, and forest floor emerge, creating extraordinary complexity.

On the palate, expect firm, gripping tannins balanced by bright acidity and medium body despite intense flavor concentration. The finish is remarkably long and persistent. Nebbiolo's structure makes it perfect for rich, fatty foods like braised meats, game, risotto with truffles, aged cheeses like Parmigiano-Reggiano, and hearty mushroom dishes. These wines shine brightest after 10-20 years of cellaring, though modern styles can be approachable younger.