Nebbiolo is a grape that is grown almost exclusively in Italy. In the Piedmont region. And, most famously in Barolo and Barbaresco.

The Nebbiolo grape is named for the Italian word for fog which is “nebbia.” This grape thrives in the cool and foggy climates of Piemonte where altitudes can reach up to 1500 feet. Whether the grape is named for the foggy climate or the thick white bloom of yeast that forms on the grapes when ripe is the subject of debate.

The Nebbiolo grape was first documented in the fourteenth century but is believed to have been grown in the area long before that time.

Nebbiolo wines are known for their lighter color that is often described as brick red-orange or pale garnet, their delicate aromas, and their powerful tannins and pronounced acidity.

The classic Barolos are famous for their "tar and roses" aromas, their bright ruby color (which becomes garnet over time), their bold tannins, elevated acidity, and relatively high alcohol (a minimum of 13% but often above 15% ABV). Barolos must be aged at least 38 months with a minimum of 18 months in the barrel. Riserva Barolos must be aged for at least 5 years.

Barbaresco has a slightly warmer, drier and milder climate than Barolo. This means its Nebbiolo grapes tend to ripen earlier than those in Barolo. Thus, the wines tend to be lower in tannin and a bit more drinkable at an earlier age. But there is still plenty of acidity and tannins to make Barbaresco wines age-worthy. Barbaresco is characterized by its rich, spicy flavors and perfumed sweetness and is often considered a bit more elegant and refined than the more robust wines from Barolo. The wines of Barbaresco must have a minimum alcohol content of 12.5 percent and undergo two years of aging, one of which must be spent in wooden barrels. Barbaresco Riserva must be aged for four years, with one of those years in wood.

While the Nebbiolo wines of Barolo and Barbaresco are best known, they can be expensive. It is said that the neighboring region of Roero within Piemonte produces wines of equal intensity and structure at a fraction of the price. While the wines of Barolo and Barbaresco must be 100% Nebbiolo, the wines of Roero must include a minimum 95 percent Nebbiolo. They must also be aged for 20 months, of which at least six must be in oak barrels. A further 12 months is added to this minimum if the winemaker is seeking Riserva status.

If you love the delicacy of Pinot Noir and the robustness of a Cabernet Sauvignon or Syrah, try a Barolo or a Barbaresco. But, you might want to give the younger ones a good hour or more in a decanter before serving. Cheers!