The grape variety Nebbiolo

Nebbiolo is renowned for producing some of Italy’s most esteemed red wines, including Barolo and Barbaresco. This grape variety displays a complex and alluring aromatic profile, typically characterised by aromas of roses, violets, tar, truffle, and red cherries, often accompanied by subtle hints of liquorice and dried herbs. On the palate, Nebbiolo wines are known for their full body, elevated acidity, and pronounced tannins, with flavours evolving towards red fruit, earthy undertones, leather, and tobacco as they mature.

The principal region for Nebbiolo is Piedmont in north-west Italy, particularly the areas around the towns of Barolo, Barbaresco, and Roero. Smaller plantings are also found in Lombardy’s Valtellina and some areas outside Italy, though with less acclaim.

Nebbiolo typically produces wines of remarkable structure and longevity, ranging from the robust and powerful to the more refined and elegant. Styles vary from youthful, fruit-driven expressions to complex, age-worthy examples that develop depth and nuance over time.

Recommended food pairings include rich meat dishes such as osso buco, roast lamb, game, and mature cheeses. Nebbiolo’s high acidity and tannin content make it especially well-suited to dishes with earthy, savoury flavours, allowing both wine and food to shine.