The noble grape of Barolo and Barbaresco: pale in colour but powerful, with high acidity, firm tannins and a perfume of roses and tar.
History
Nebbiolo is one of Italy's oldest recorded grapes, mentioned in Piedmont in the 1200s. Its name probably comes from 'nebbia', the autumn fog of the Langhe hills. It makes Barolo and Barbaresco, and also grows in northern Piedmont and Lombardy's Valtellina.
It is very sensitive to site and rarely succeeds outside north-west Italy.
Nebbiolo in Australia
Nebbiolo has been grown in Australia since the 1990s and earlier in small trials, often by producers with Italian heritage.
The King Valley, Adelaide Hills, Heathcote, the Pyrenees, the Yarra Valley and the Barossa are among the regions where it is grown, and Australian producers are increasingly confident with it.
Tasting notes
Pale garnet in colour but full in structure, with high acidity and firm, drying tannins. Expect red cherry, raspberry and rose petal, with tar, liquorice, dried herbs, leather and earth. The best wines need years in bottle to soften.