Nebbiolo
/nebˈbjoːlo/
Nebbiolo /nebˈbjoːlo/ is a late-ripening, thin-skinned black grape from Italy’s Piedmont region, known for producing pale-colored yet highly tannic, high-acid red wines. It is the classic grape behind Barolo and Barbaresco, yielding wines with aromas of roses, red cherry, tar, and, with age, truffle and earthy notes.
Examples
- A wine list might feature a "Langhe Nebbiolo" as a more approachable, earlier-drinking and less expensive alternative to Barolo, while still showcasing Nebbiolo’s high tannin and floral-tar aromas.
- During a tasting, an educator pours a young Barbaresco and an aged Barolo to illustrate how Nebbiolo’s firm tannins soften over time and how its flavors evolve from fresh red fruit and roses to leather, dried flowers, and truffle.
- A producer in Alto Piemonte labels a wine as Gattinara DOCG, explaining that it is based on Nebbiolo (locally called Spanna) and that the cooler climate gives a more savory, mineral expression of the grape compared with Barolo.
Etymology
The name "Nebbiolo" is Italian and is generally linked to "nebbia," meaning "fog." This likely refers both to the frequent autumn fogs in Piedmont during the grape’s late harvest period and to the hazy, bloom-covered appearance of the berries. Historical records from the 13th–14th centuries mention the variety under spellings such as "Nibiol" or "Nebbiol," and over time various regional synonyms (e.g., Spanna in northern Piedmont, Chiavennasca in Valtellina, Picotener) emerged, before "Nebbiolo" became the standardized name in modern Italian viticulture and DOC/DOCG law.