Nebbiolo

Cultivating Nebbiolo is time-consuming. This grape variety, mainly cultivated in Piedmont, ripens very slowly. And when the time comes, fog («nebbia» in Italian) often hangs in the autumnal hills, which explains the descriptive name given to this grape. Besides time, soil is also an important success factor: This demanding grape variety thrives almost exclusively on calcareous marl soil with a south or southwest exposure. Well-known Nebbiolo wines include Barolo and Barbaresco from the Langhe, at the heart of Piedmont’s wine industry. Nebbiolo is typically high in tannins with a lot of acidity. This grape is perfect for cellar wines as the full potential of this intense variety with its complex aromatics becomes apparent after maturing for several years.

• mainly in Italy, as this is where Nebbiolo has the ideal conditions to thrive
• in small quantities in France, Austria and Switzerland
• occasionally in California, Argentina and New Zealand

• fruity with notes of sour cherries, herbs, caramel and dried pomegranate seeds

• game
• roasts of any kind
• sophisticated truffle dishes
• a fine mushroom risotto