Nebbiolo is a native Piedmont black grape variety used to produce the most iconic Italian red wines such as Langhe Nebbiolo, Nebbiolo d’Alba or Ghemme and with incredible aging potential such as Barolo and Barbaresco. The name “Nebbiolo”, in antiquity called NEBIOLUS or NIBIOL, derives from the word “fog”. There are two explanations of the origin of this name. The first is linked to the appearance of the grape; almost clouded covered with abundant bloom. The second most used, leads back to the very late ripening of the grapes. The harvest often begins in late October or even in November, when the vineyards are shrouded in morning mists. Its existence has been known since pre-Roman times in the territory of the Ligurian-Piedmontese hills. In Roman times, the writer Columella inserted Nebbiolo grapes in the “De de rustica” (1st century AD), the most complete treatise on agriculture of antiquity. Mentioned later in 1272, the year in which Edward I, King of England and Duke of Aquitaine, received it as a gift (from Rivoli and Alba). It already enjoyed a certain reputation for being a noble and vigorous wine, capable of being kept for a long time. It was appreciated in 1575 (T. Berruti) by Charles V during a visit to Italy. The identity of Nebbiolo is strengthened in 1926. Langhe Nebbiolo production is allowed in the province of Cuneo, in Piedmont. The DOC designation obtained in 1994.

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Langhe (Piemonte)






0,75 l

Harvesting usually takes place in October, but can also arrive at the beginning of November, depending on the vintage. Grapes harvested strictly by hand with the utmost care to small perforated baskets. After destemming, maceration is carried out in contact with the skins. Alcoholic fermentation occurs spontaneously with careful control of maceration times and temperature. Bottle aging can last up to 30 years.

Rosso rubino con riflessi arancioni e con una buona trasparenza.

When it is young, the floral aroma of the Nebbiolo grape emerges in full, notes of pink flowers blend with hints of ripe fruit. In a more evolved Nebbiolo we can find the aromas of toasted hazelnuts, cinchona, truffles, dried figs, fir resin, black licorice.

With its elegant flavor with notes of fruit, flowers and spices it opens the way to a sweet and fine tannin, which makes it easy to drink from the first months in the bottle. Over time, tannins become powerful, full of hints and flavors, enveloping.

In the first 2 years of bottling it is perfect as an aperitif with meats and cheeses, hot appetizers, pasta with meat sauce, but also dishes with liver. After evolving in its increasingly full-bodied flavor to be combined with roasted or stuffed meat, aged cheeses and venisson.

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