Nebbiolo

The Nebbiolo It is a native black grape variety from Piedmont (Italy), considered valuable and suitable for high quality aging wines (DOC and DOCG. It is grown mainly in the hills of Langhe-Roero, then in some areas of Monferrato, Canavese, Asti and finally in Vercellese-Novarese with the name of Spanna and in Val d'Ossola in the far north of Piedmont with the name of "Prünent". The red variety whose origin is disputed between Albese and Valtellina. The name could derive from the fact that the grapes are often covered with a kind of whitish patina that would remind one of fog. In Valtellina the grape variety is called Chiavennasca, while in Val d'Aosta it is called Picoutener. The most famous clones in Piedmont are: Lampia, Michet and Rosè. Nebbiolo has its first historical mentions at the end of the thirteenth century, for its presence in various places, primarily in Piedmont, especially in the Asti area and the Langhe: in 1431 it is mentioned in the statutes of La Morra together with Pignolo. It is a vine producing grapes of the highest quality, for various aspects, but above all for the completeness of all the characteristics, in good balance between color, body, acidity, persistent and volatile aromas, alcoholic strength. It is therefore a grape suitable for being vinified in purity or with minimal contributions, to produce wines definable as "noble" with great body and duration, after adequate maturation (refinement). By definition it is a vine suitable for aging, it is in fact very stable in the aromas, which with tertiarization become increasingly complex and interesting, while the color, due to the characteristic profile of the anthocyanins, tends to evolve rapidly towards garnet. When fully matured, Nebbiolo wines have a perfume with fruity notes and dried flowers. The bouquet is very broad blackberry, orange, cherry, mint, licorice, cocoa. The tannin is moderate on the palate. It is normally vinified in purity to bring out all its characteristics. To be paired with with dishes based on beef, pork and game. Excellent pairing also with cured meats and mature cheeses, but also with first courses such as risotto or baked pasta.