View source for Nebbiolo

{{Short description|Variety of Italian red wine grape}}
{{Redirect|Nibio|the Italian wine grape also known as Nibio|Dolcetto}}
{{Redirect|Spana|the charity SPANA|Society for the Protection of Animals Abroad}}
{{for multi|the racehorse|Nebbiolo (horse)|the graphic arts firm and type foundry|Nebiolo Printech}}

{{Infobox grape variety
| name            = Nebbiolo
| image           = Close up of Nebbiolo cluster in Italy.jpg
| caption         = A cluster of Nebbiolo
| alt             = 
| color           = Noir
| color_alt       = 
| species         = ''[[Vitis vinifera]]''
| also_called     = Nebieul
| origin          = [[Piedmont (wine)|Piedmont]], [[Italy]]
| pedigree0       = 
| pedigree1       = 
| pedigree2       = 
| regions         = [[Piedmont (wine)|Piedmont]]
| notable_wines   = [[Barolo]], [[Barbaresco]], [[Roero]], [[Gattinara DOCG|Gattinara]], [[Ghemme DOCG|Ghemme]]
| soil            = 
| hazards         = 
| breeder         = 
| institute       = 
| crossing_year   = 
| selection_year  = 
| protection_year = 
| seeds_formation = 
| flowers_sex     = 
| vivc_number     = 8417
}}

'''Nebbiolo''' ({{IPAc-en|ˌ|n|ɛ|b|i|ˈ|oʊ|l|oʊ}},<ref>[https://web.archive.org/web/20190531161549/https://en.oxforddictionaries.com/definition/us/Nebbiolo "Nebbiolo"] (US) and {{Cite dictionary |url=http://www.lexico.com/definition/Nebbiolo |archive-url=https://web.archive.org/web/20200322182724/https://www.lexico.com/definition/nebbiolo |url-status=dead |archive-date=2020-03-22 |title=Nebbiolo |dictionary=[[Lexico]] UK English Dictionary |publisher=[[Oxford University Press]]}}</ref> {{IPA|it|nebˈbjɔːlo|lang}}; {{langx|pms|nebieul}} {{IPA|pms|neˈbjøl|}}) is an [[Italian wine|Italian]] [[red wine]] [[grape variety]] predominantly associated with its native [[Piedmont (wine)|Piedmont]] region, where it makes the ''[[Denominazione di Origine Controllata e Garantita]]'' (DOCG) wines of [[Barolo]], [[Barbaresco]], [[Gattinara DOCG|Gattinara]], [[Ghemme DOCG|Ghemme]], and [[Roero]], together with numerous DOC wines. Nebbiolo is thought to derive its name from the Italian {{lang|it|nebbia}} or Piedmontese {{lang|pms|nebia}}, meaning '[[fog]]'. During [[harvest (wine)|harvest]], which generally takes place late in October, a deep, intense fog sets into the [[Langhe]] region where many Nebbiolo vineyards are located. Alternative explanations refer to the fog-like [[glaucous]] veil that forms over the berries as they reach maturity, or that perhaps the name is derived instead from the Italian word {{lang|it|nobile}}, meaning '[[wiktionary:noble|noble]]'.<ref name="OCW4 p.494-495">{{Cite encyclopedia
  | title = Nebbiolo
  | pages = 494–495
  | encyclopedia = [[The Oxford Companion to Wine]]
  | editor-last1 = Robinson | editor-first1 = Jancis | editor-link1 = Jancis Robinson
  | editor-last2 = Harding | editor-first2 = Julia
  | edition = 4th
  | date = 2015
  | publisher = [[Oxford University Press]]
  | isbn = 9780198705383 | oclc = 921140648 | lccn = 2015941385
}}</ref> Nebbiolo produces lightly-colored red wines which can be highly [[tannin (wine)|tannic]] in youth with scents of [[tar]] and [[rose]]s. As they [[age (wine)|age]], the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other [[aromas (wine)|aromas]] and flavours such as [[viola (plant)|violet]]s, tar, wild [[herbs]], [[cherries]], [[Raspberry|raspberries]], [[truffles]], [[tobacco]], and [[prunes]]. Nebbiolo wines can require years of ageing to balance the tannins with other characteristics.

==History==

[[File:Early morning fog in Nebbiolo vineyard.jpg|left|thumb|Early morning fog in a Nebbiolo vineyard in the Langhe. The Italian word for 'fog', {{lang|it|nebbia}}, is one possible origin for the name Nebbiolo.]]
[[Ampelographer]]s believe that Nebbiolo is [[Indigenous (ecology)|indigenous]] to the Piedmont region, though there is some [[DNA]] evidence to suggest that it could have originated in the [[Valtellina]] area of northern [[Lombardy (wine)|Lombardy]], just to the east.<ref name="nwgi">{{cite book |author-last=D'Agata |author-first=Ian |date=2014 |title=Native Wine Grapes of Italy |chapter=Nebbiolo |publisher=University of California Press |isbn=978-0-520-27226-2 |pages=353–361 }}</ref> In the 1st century AD, [[Pliny the Elder]] noted the exceptional quality of the wine produced in the [[Pollentia]] region located northwest of what is now the Barolo DOCG zone. While Pliny does not explicitly name the grape responsible for these Pollenzo wines, his description of the wine bears similarities to later descriptions of Nebbiolo-based wines, making this potentially the first notation of wine made from Nebbiolo in the Piedmont region. The first explicit mention of Nebbiolo dates to 1268, in which a wine known as "nibiol" was described as growing in [[Rivoli, Piedmont|Rivoli]] near [[Turin]].<ref name="Clarke p.155-162">{{cite encyclopedia
  | encyclopedia = Oz Clarke's Encyclopedia of Grapes
  | title = Nebbiolo
  | pages = 155–162
  | author-last1 = Clarke | author-first1 = Oz | author-link1 = Oz Clarke
  | author-last2 = Rand | author-first2 = Margaret
  | date = 2001
  | publisher = Harcourt | publication-place = New York
  | isbn = 9780151007141 | oclc = 48239622 | lccn = 2001281478
}}</ref> This was followed by a 1303 account of a producer in the [[Roero]] district described as having a barrel of "nebiolo" (sic). In the 1304 treatise ''Liber Ruralium Commodorum'', the Italian jurist [[Pietro Crescenzi]] described wine made from "nubiola" as being of excellent quality. In the 15th century, statutes in the region of [[La Morra (wine)|La Morra]] (in what is now the Barolo zone) demonstrated the high esteem that the Nebbiolo vine had in the area. According to these laws, the penalties for cutting down a Nebbiolo vine ranged from a heavy [[fine (penalty)|fine]] to having the [[right hand]] [[Amputation|cut off]] or [[hanging]] for repeat offenders.<ref name="OCW4 p.494-495"/>

The grape first captured attention outside Piedmont in the 18th century, when the [[British (people)|British]] were looking for alternative wine sources to [[Bordeaux (wine)|Bordeaux]] due to prolonged political conflicts with the [[French (people)|French]]. However, the lack of easy transport from Piedmont to [[London]] would keep the Piedmontese wine from having the enduring relationship with British connoisseurship that is associated with Bordeaux, [[Port (wine)|port]] and [[sherry]]. Nonetheless, plantings of Nebbiolo continued to grow during the 19th century until the [[phylloxera epidemic]] hit. With vast swaths of vineyards devastated by the pest, some vineyard owners decided to replant with different grape varieties, with [[Barbera]] being a significant beneficiary. Today, Nebbiolo covers around 9% of Piedmont vineyards, compared to the 30% occupied by Barbera.<ref name="Clarke p.155-162"/>

===Relationships with other varieties===

In 2004, research at the [[University of California-Davis]] and [[Istituto Agrario di San Michele all’Adige]] found Nebbiolo to be related to Piedmont by way of two aromatic grape varieties – the [[Freisa]] grape of Piedmont and the [[French (wine)|French]] [[Rhone (wine)|Rhone]] variety [[Viognier]].<ref>{{cite news
  | author-last1 = O'Keefe | author-first1 = Kerin | author-link1 = Kerin O'Keefe
  | title = Nebbiolo is viognier cousin, conference hears
  | journal = Decanter Magazine
  | date = 24 January 2004
  | url = https://www.decanter.com/wine-news/nebbiolo-is-viognier-cousin-conference-hears-102965/
  | access-date = 17 January 2019
}}</ref> This research further suggests a parent-offspring relationship between Nebbiolo and several Italian grapes including Freisa, [[Bubbierasco]], [[Nebbiolo Rosé]], and [[Vespolina]] of the Piedmont region, and the Lombardy grapes [[Negrara]] and [[Rossola nera]].<ref name="OCW4 p.494-495"/> Additional DNA analysis also suggest a parent-offspring relationship with the Lombardy grape [[Brugnola]], previously thought to be only a synonym for the Emilia-Romagna grape [[Fortana]].<ref name="WG">{{cite book
  | title = Wine Grapes: A complete guide to 1,368 vine varieties, including their origins and flavours
  | pages = 138, 363
  | author-last1 = Robinson | author-first1 = Jancis | author-link1 = Jancis Robinson
  | author-last2 = Harding | author-first2 = Julia
  | author-last3 = Vouillamoz | author-first3 = José
  | date = 2012
  | publisher = Allen Lane | publication-place = London, New York
  | isbn = 978-1-84614-446-2 | oclc = 795857065
}}</ref>

==Viticulture==

[[File:Treiso near alba italy.jpg|right|thumb|Nebbiolo has a long history in the Alba region of Piedmont.]]
Compared to the [[annual growth cycle (vine)|annual growth cycle]] of other Piedmontese grape varieties, Nebbiolo is one of the first varieties to [[bud (vine)|bud]] and the last variety to [[ripen (wine)|ripen]] with [[harvest (wine)|harvest]] taking place in mid to late October. In some [[vintage]]s, producers are able to pick and complete [[fermentation (wine)|fermentation]] of their Barbera and [[Dolcetto]] plantings before Nebbiolo is even harvested.<ref name="Clarke p.155-162"/> To aid in ripening, producers will often plant Nebbiolo in the most favoured sites on south and southwestern-facing slopes, which give the grape more access to direct sunlight.<ref name="OCW4 p.494-495"/> The most ideal location is at an elevation between {{convert|150|and|300|m|ft|-2|sp=us}} and must provide some natural shelter from wind. The vine is very susceptible to [[coulure]], especially if there is wet weather during [[budbreak (vine)|budbreak]] or [[flowering (vine)|flowering]]. While rains during this period can affect [[yield (wine)|yield]] and quantity, rains that occur after the period of ''[[veraison]]'' can have a detrimental effect on quality. The most highly rated bottles of Piedmont Nebbiolo tend to come from vintages that had dry weather during September and October.<ref name="Clarke p.155-162"/> Nebbiolo needs sufficient warmth to develop the [[sugars (wine)|sugars]] and fruit flavours needed to balance the grape's naturally high [[acidity (wine)|acidity]] and tannins. In cooler climate areas, such as the [[subalpine]] regions of [[Carema]], [[Valtellina (wine)|Valtellina]] and [[Donnaz (wine)|Donnaz]], the grape will produce [[body (wine)|medium bodied]] wines with bracing acidity and tannins that need the benefit of a warm vintage.<ref name="OCW4 p.494-495"/>

Nebbiolo does not adapt particularly well to various [[vineyard soil type]]s, preferring soils with high concentrations of [[calcareous]] [[marl]] such as those found on the right bank of the [[Tanaro river]] around [[Alba, Piedmont|Alba]] where Barolo and Barbaresco are produced. The grape can thrive in [[sand]]y soils, such as those on the left bank of the Tanaro around the [[Roero]] district but the wines from this soil type tend not to be as perfumed – lacking in particular the classic tar aromas.<ref name="OCW4 p.494-495"/> The slightly acidic [[pH]] of the sandy Roero soils tend to produce early maturing wines. The lighter wines of Ghemme and Gattinara come from the acidic [[Porphyry (geology)|porphyry]] soils of the hills between [[Novara]] and [[Vercelli]]. In the lower [[Aosta Valley]], the soil has a high concentration of [[granite]] while the soils of the Valtellina region of Lombardy are predominantly [[schist]] based. In addition to soil type, the drainage ability and concentration of [[magnesium]] and [[potassium]] can have an influencing effect on the type of Nebbiolo wine produced.<ref name="Clarke p.155-162"/>

===Clones===

[[File:Nebbiolo leaf at Red Willow.jpg|right|thumb|Nebbiolo leaf growing at [[Red Willow Vineyard]] in Washington State]]
Like many varieties (such as [[Pinot noir]]) with ancient pedigree, the Nebbiolo vine is genetically unstable and prone to [[mutation (vine)|mutation]]. As of 2001, there were around 40 different [[clones (plant)|clones]] of Nebbiolo identified.<ref name="Clarke p.155-162"/> The three main phenotypes used for [[winemaking]] are Lampia, Michet and Nebbiolo Rosé. 

While Nebbiolo Rosé was originally thought to be a Nebbiolo clone, DNA research has later shown it to be a separate grape variety that has a parent-offspring relationship with Nebbiolo. Although the DOCG regulations for Barolo and Barbaresco require the wines to be made from Nebbiolo only, Nebbiolo Rosé remains permitted in practice. Its impact is limited by the fact that Nebbiolo Rosé had fallen out of favour long before the discovery that it was a separate variety, due, in part, to its wine's light colouring. Consequently, Nebbiolo Rosé accounts for only a small percentage of the vines grown for the production of Barolo and Barbaresco. Moreover, there are only a few bottlings where its presence is known to be significant.<ref>{{cite book |author-last=D'Agata |author-first=Ian |date=2014 |title=Native Wine Grapes of Italy|publisher=University of California Press |isbn=978-0-520-27226-2 |pages=353–363}}</ref>

The Lampia strain adapts best to different [[soil type]]s. Perhaps due to [[inbreeding]] in Nebbiolo's lineage, the vine is very prone to [[grape disease]]s caused by [[virus]]es. Viral infection of the Lampia genotype originally gave rise to the Michet phenotype (though the Michet clones now cultivated are free from the virus). While Michet adapts less readily to different soil types, its smaller bunches and lower [[yields (wine)|yields]] makes for highly concentrated wines.<ref name="OCW4 p.494-495"/> In many vineyards, producers will maintain a variety of Nebbiolo clones in order to maximize their wines' complexity.<ref name="Clarke p.155-162"/>

==Winemaking==

[[File:Cascin Adelaide Barolo & decanter.jpg|left|thumb|270px|Nebbiolo has a traditionally light ruby red color in its youth.]]
In the most notable expression of Nebbiolo, the wines of Barolo, there is a division between what is considered a "traditional" approach to Nebbiolo and a "modernist" approach. The roots of both styles can trace their history to the early "pre-technology" production of Nebbiolo. Prior to the advent of temperature-controlled fermentation, the late harvest dates for Nebbiolo meant that the wines began [[fermentation (wine)|fermentation]] when the weather turned cold. These cool temperatures would delay fermentation for several days, extending the [[maceration (wine)|maceration]] period and extraction of [[phenolic compounds (wine)|phenolic compounds]] such as tannins. When fermentation did begin, temperatures would reach excessive levels of 95-100 [[Fahrenheit|°F]] (35-38 [[Celsius|°C]]), which would drastically reduce potential [[aromas (wine)|aromas]] and flavours. With the high levels of tannins, these early Barolos would require five years or more of ageing in [[oak (wine)|oak]] barrels to soften some of the astringency. Lack of understanding of proper [[hygiene]] led to less sanitary conditions than what both traditional and modernist producers maintain today. Those conditions led to the development of bacterial infection of cement fermentation tanks and old wood barrels, which contributed to the development of off flavours and potential [[wine fault]]s that would require at least 24 hours [[decanting]] to alleviate.<ref name="Clarke p.155-162"/>

Today's winemaking for both traditionalists and modernists includes strict hygiene controls and the use of some modern winemaking equipment. Rather than fall into one hardline camp or the other, many producers take a middle-ground approach that utilizes some modernist techniques along with traditional winemaking. In general, the traditional approach to Nebbiolo involves long maceration periods of 20 to 30 days and the use of older large ''botti'' size barrels. The modern approach to Nebbiolo utilizes shorter maceration periods of 7 to 10 days and cooler fermentation temperatures between {{convert|82|and|86|F|C}} that preserve fruit flavours and aromas. Towards the end of the fermentation period, the cellars are often heated to encourage the start of [[malolactic fermentation]] which softens some of Nebbiolo's harsh acidity. Modern winemakers tend to favour smaller barrels of new oak that need only a couple of years to soften the tannic grip of the wines. As new oak imparts notes of [[vanilla]], it has the potential to cover up the characteristic [[rose]] notes of Nebbiolo.<ref name="Clarke p.155-162"/>

===Blending===

In the Piedmont region, there is a long history of blending other grape varieties with Nebbiolo in order to add colour and/or soften the grape's harsh tannins. In addition to the use of red wine grapes such as [[Barbera]], [[Croatina]], and [[Bonarda Piemontese]], white wine grapes such [[Arneis]] and [[Favorita (grape)|Favorita]] also have a history of being blended with Nebbiolo. Historically, the association of blending Arneis with Nebbiolo was so strong that a common synonym of the former is ''Barolo Bianco'' or "white Barolo".<ref name="Clarke EoG Arneis">{{cite encyclopedia
  | encyclopedia = Oz Clarke's Encyclopedia of Grapes
  | title = Arneis
  | page = 38
  | author-last1 = Clarke | author-first1 = Oz | author-link1 = Oz Clarke
  | author-last2 = Rand | author-first2 = Margaret
  | date = 2001
  | publisher = Harcourt
  | publication-place = New York
  | isbn = 9780151007141 | oclc = 48239622 | lccn = 2001281478
}}</ref> Today, the DOCG regulations for Barolo and Barbaresco call for the wine to be a 100% [[varietal]] of Nebbiolo. In 1998, producers of the Barbaresco region drafted a proposal to allow 10-15% of other grape varieties into the wine, but bad press by Italian wine critics led to the rejection of that plan. While there is some speculation, from critics such as [[Oz Clarke]], that Barbera or even [[Syrah]] and [[Cabernet Sauvignon]] may be used to augment the colour and flavours of Barolos by some producers, there is no explicit proof that this is occurring.<ref name="Clarke p.155-162"/>

For the Nebbiolo-based wines of the Roero DOC, between 2 and 5% of Arneis is permitted in the blend, but the majority of producers rarely use this allowance. Similarly, many producers in Ghemme and Gattinara who are allowed some blending of [[Vespolina]], Croatina, and Bonarda opt instead to use nearly 100% Nebbiolo. In the Valtellina region of Lombardy [[Merlot]], [[Pinot nero]], [[Pignola]], [[Prugnolo]], and [[Rossola nera|Rossola]] are permitted blending partners for Nebbiolo.<ref name="Clarke p.155-162"/>

==Wine regions==

[[File:Glass of Barolo.jpg|right|thumb|200px|A glass of [[Barolo]]]]
Nebbiolo is grown on {{convert|5993|ha}} of land globally as of 2010, with all but {{convert|457|ha}} found in the northwest Italian region of [[Piedmont]], where it forms the base of many of the regions most well known [[Denominazione di origine controllata|DOC]] and DOCG wines including [[Barolo]], [[Barbaresco]], Gattinara, Ghemme and Nebbiolo d'Alba.<ref name="UA database">{{Cite book
  | title = Which Winegrape Varieties are Grown Where? A Global Empirical Picture
  | author-last1 = Anderson | author-first1 = Kym
  | author-last2 = Aryal | author-first2 = Nanda R.
  | date = 2013
  | publisher = University of Adelaide Press
  | isbn = 9781922064677 | doi = 10.20851/winegrapes
  | url = https://www.adelaide.edu.au/press/titles/winegrapes/
  | access-date = 17 January 2019
}}</ref> Despite the prestige and acclaim of Nebbiolo-based wine, it is far from being the most widely grown grape in Piedmont. In 2010, there were {{convert|5536|ha}} of Nebbiolo producing {{convert|125000|hl}} of wine which accounted for a little over 3% of Piedmont's entire production. In contrast, there is nearly 15 times as much [[Barbera]] planted in the region. Outside Piedmont, it is found in the neighbouring regions of the [[Val d'Aosta (wine)|Val d'Aosta]] region of Donnaz and [[Valtellina]] and [[Franciacorta (wine)|Franciacorta]] in Lombardy. In the [[Veneto (wine)|Veneto]], there is a small amount which some producers use to make a Nebbiolo ''[[recioto]]'' wine.

Outside Italy, producers in the [[American wine|United States]] are experimenting with plantings totalling {{convert|68|ha}} in [[California wine|California]], [[Washington wine|Washington]], [[Oregon wine|Oregon]] and even [[Virginia wine|Virginia]]. In the Northern Region of [[Baja California]], Mexico, {{convert|180|ha}} support the production of the Nebbiolo varietal. In [[Argentina (wine)|Argentina]] there are {{convert|49|ha}} planted in the [[San Juan (Argentina)|San Juan]] province and [[Australian wine|Australian]] producers in the [[King Valley]] region of [[Victoria (wine)|Victoria]] have found some success with {{convert|98|ha}} of Nebbiolo plantings.<ref name="OCW4 p.494-495"/> Success has also been found in the Geographe Wine Region of Western Australia. Nebbiolo is also grown in smaller amounts in [[South African wine|South Africa]], [[Uruguayan wine|Uruguay]] and [[Chilean wine|Chile]].

===Barolo & Barbaresco===

The Piedmont region is considered the viticultural home of Nebbiolo and it is where the grape's most notable wines are made. The consistent [[continental climate (wine)|continental climate]] of the region, coupled with the influences of the Tanaro River produces a unique ''[[terroir]]'' for Nebbiolo that is not easily replicated in other parts of the world. The two most well-known Nebbiolo-based wines are the DOCG wines of the Barolo & Barbaresco zones near Alba. Barbaresco is considered the lighter of the two and has less stringent DOCG regulations, with the ''normale'' bottlings requiring only 9 months in oak and 21 months of total ageing and the ''[[riserva]]'' bottlings requiring 45 total months of ageing. In contrast the Barolo DOCG requires 18 months<ref>{{cite web |last1= |first1= |title=BAROLO DOCG appellation rules |url=https://www.langhevini.it/wp-content/uploads/2019/05/DOCG-Barolo.pdf |access-date=15 November 2022 |website=Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani}}</ref> in oak and 3 years total ageing for ''normale'' bottlings and 62 months total ageing for ''riserva''. The minimum [[alcohol level]]s for the two regions vary slightly with Barbaresco requiring a minimum of 12.5% and Barolo 13%.<ref name="Clarke p.155-162"/>(However, Barolo, as of 1999, now only requires a minimum of 12.5% as well)

[[File:Piedmont Provinces 2.png|left|thumb|300px|Nebbiolo planted in Novara and Vercelli region of northern Piedmont tend to produce lighter and earthier wines.]]
The Barolo zone is three times the size of the Barbaresco zone with the different communes producing Nebbiolo-based wines with noticeable distinctions among them. In the commune of [[Castiglione Falletto]], the wines are more powerful and concentrated with the potential for finesse. Nebbiolo grown in [[Monforte d'Alba]] has a firm tannic structure and the most potential for ageing. The [[Serralunga di Crea|Serralunga]] region produces the heaviest, full-bodied Nebbiolo wines and is also the last region to start its harvest, often two weeks after other areas have begun picking. These three regions located on the eastern edge of the zone have soils that are dominated by sand and [[limestone]]. In the west, the communes of [[La Morra]] and [[Barolo (CN)|Barolo]] have soils dominated by chalk and marl and produce wines that are more perfumed and silkier in texture. Throughout both the Barolo and Barbaresco zones are deposits of clay which add considerable [[tannin]]s to Nebbiolo.<ref name="Clarke p.155-162"/>

===Rest of Piedmont and Italy===

Outside Barolo & Barbaresco, Nebbiolo is found in the DOCG wines of Ghemme and Gattinara in the [[Novara]] and [[Vercelli]] hills of northern Piedmont. In these regions, the grape is known as Spanna and tends to produce lighter, more earthy wines. Rather than mandate a 100% Nebbiolo, producers are allowed to blend a small percentage of Bonarda, Croatina and Vespolina though most modern producers favour a high percentage of Nebbiolo. In the northwestern corner of Piedmont, near the Valle d'Aosta, the cool climate of [[Carema DOC]] produces Nebbiolo wines with much perfume but in some vintages will have difficulties with ripeness. In the Roero district located across the Tanaro River from [[Barolo]] and [[Barbaresco]], the wines tend to be less tannic and lighter while those produced in nearby Alba under the [[Nebbiolo d'Alba DOC]] can have more complexity and body.<ref name="Clarke p.155-162"/>

Outside Piedmont, there are significant plantings of Nebbiolo in the Lombardy region of Valtellina where the grape is known as Chiavennasca. The high yields and sub-alpine climate tend to produce Nebbiolo lacking ripeness with bracing acidity. Nebbiolo is also used to make a deeply concentrated [[Amarone]]-type wine known as [[Sfursat]]. In the [[Franciacorta (wine)|Franciacorta]], Nebbiolo is a permitted grape variety along with Barbera, [[Cabernet Franc]] and Merlot in the ''rosso'' wines of the region. Northwest of Piedmont, in the Valle Aosta, some Nebbiolo is grown in the Donnaz region near the border with Carema.<ref name="Clarke p.155-162"/>

===United States===

[[File:Original 1985 Nebbiolo plantings at Red Willow.jpg|right|thumb|The original 1985 Nebbiolo plantings at Red Willow Vineyard in Washington State]]
In [[California (wine)|California]], the influence of Italian immigrants in the early history of the state's wine industry introduced Nebbiolo to the [[United States (wine)|United States]] in the 19th century. As Cabernet Sauvignon and Merlot increased in popularity in the 20th century, Nebbiolo—as well as other Italian grape varieties—steadily decreased in plantings. Today there are scattered plantings of Nebbiolo throughout the state with the majority located in the [[jug wine]] producing region of the [[Central Valley (California)|Central Valley]]. As California wine producers aim to produce higher quality wines, there have been difficulties in locating ideally suited sites for Nebbiolo and the progress in producing world-class California Nebbiolo is considerably behind that of other Italian varietals like [[Sangiovese]], [[Primitivo]] and even Barbera and [[Dolcetto]].<ref name="Clarke p.155-162"/> In [[Washington State (wine)|Washington State]], Nebbiolo was first planted in the [[Red Willow Vineyard]] in the [[Yakima Valley AVA]] in 1985 with the first varietal release in 1987. As in California, Washington producers are still trying to figure out which sites are best suited to grow Nebbiolo. While the wine is mainly produced as a varietal, some producers make blends with Dolcetto and Syrah added in.<ref name="Gregutt pg 72">{{cite book
  | title = Washington wines and wineries: the essential guide
  | url = https://archive.org/details/washingtonwinesw00greg
  | url-access = limited
  | page = [https://archive.org/details/washingtonwinesw00greg/page/n94 72]
  | author-last = Gregutt | author-first = Paul
  | date = 2007
  | publisher = University of California Press
  | publication-place = Berkeley
  | isbn = 978-0520248694 | oclc = 123818205
}}</ref>

===Australia ===

In Australia, winemakers found little early success with Nebbiolo as many of the earliest plantings were inland sites that turned out to be too warm and dry for the grape. Research into cooler-climate sites leads to more favourable examples coming from the marginal climate of Victoria's King Valley, and the cooler Adelaide Hills. Further studies have indicated that the [[Mornington Peninsula]] and the [[Margaret River (wine)|Margaret River]] areas have similar amounts of rainfall, relative [[humidity]] and sunshine hours to the Langhe region of Piedmont. [[Bendigo]], the [[Clare Valley wine region|Clare Valley]] and [[Mudgee]], are also currently being explored for their Nebbiolo potential.<ref name="Clarke p.155-162"/> There are now hundreds of Nebbiolo wines produced in Australia, mainly from Victoria's north-east regions, and the Yarra Valley, and South Australia, in particular the Adelaide Hills.<ref>{{Cite web|title=Nebbiolo red wine variety|url=https://www.vinodiversity.com/nebbiolo.html|access-date=2020-07-18|website=www.vinodiversity.com}}</ref> Australian styles produced can be from very light, almost clear, to dark, rich wines.

Nebbiolo has attracted some seriously obsessive Australian growers and makers over the years, and they have produced some very good examples of the grape. In most cases, the Australian regions where the variety does best tend to be ones where clouds of fog are not an uncommon sight in autumn and winter – inland and up high.<ref>{{Cite web|date=2018-01-31|title=Why nebbiolo wines from the Adelaide Hills make drinkers misty-eyed with emotion|url=https://www.afr.com/life-and-luxury/food-and-wine/why-nebbiolo-wines-from-the-adelaide-hills-make-drinkers-mistyeyed-with-emotion-20180125-h0o5gz|access-date=2020-07-18|website=Australian Financial Review|language=en}}</ref>

===Other regions===

In Ensenada, [[Mexico (wine)|Mexico]], producers (L.A. Cetto) have been experimenting with plantings of Nebbiolo in [[Baja California]] near the US border with promising results. There are 100% Nebbiolo wines produced from low-yielding plants with very good colour and fine qualities, like the wine produced at Arcilla.
In South America, early results in [[Chile (wine)|Chile]] have so far produced wines with high acidity and poor colour as winemakers work to find which clones are best suited for their climate. The development of Argentine Nebbiolo has been held back by excessively high yields. In Europe, there are some plantings in the [[Austrian (wine)|Austrian]] region of [[Mittelburgenland]].<ref name="Clarke p.155-162" /> In [[South African wine|South Africa]], the first clones were imported in 1910 by Abraham Izak Perold but was not cultivated as a single varietal until the 1990s and there has been fewer than 25 hectares being recorded in 2016.<ref>{{Cite web |title=Nebbiolo - Grapes - South Africa |url=https://southafrica.co.za/nebbiolo.html |access-date=2023-12-15 |website=southafrica.co.za}}</ref>

==Wines==

[[File:1976 Barbaresco.jpg|right|250px|thumb|Barbaresco, like Barolo, has the potential for longevity. This wine is from the 1976 vintage and has taken on the characteristic orange hues of an aged Nebbiolo.]]
Wines made from Nebbiolo are characterized by their ample amounts of acidity and tannin. Most examples are wines built for [[aging (wine)| ageing]] and some of the highest quality vintages need significant age (at least a decade or more) before they are palatable to many wine drinkers and can continue to improve in the bottle for upward of 30 years. As Nebbiolo ages, the bouquet becomes more complex and appealing with aromas of tar and roses being the two most common notes. Other aromas associated with Nebbiolo include [[dried fruit]], [[damson]]s, [[leather]], [[licorice]], [[mulberries]], [[spice]] as well dried and fresh [[herb]]s. While Barolo & Barbaresco tend to be the heaviest and most in need of ageing, wines made in the modernist style are becoming more approachable at a young age. Lighter styles from Carema, Langhe and Gattinara tend to be ready to drink within a few years of vintage. Nebbiolo from California and Australia will vary from producer and quality of vineyard.<ref name="Clarke p.155-162"/>

==Synonyms==

Nebbiolo has a wide range of synonyms used in various local districts of northwest Italy. In the areas of [[Province of Novara|Novara]] and [[Province of Vercelli|Vercelli]] it is known widely as '''Spanna'''.<ref name="Zingarelli 2006">{{cite dictionary
  | title = Nebbiolo
  | dictionary = Lo Zingarelli: Vocabolario della lingua italiana
  | author-last = Zingarelli | author-first = Nicola
  | edition = 12th
  | date = 2006
  | publisher = Zanichelli | publication-place = Bologna
  | isbn = 8808332349 | oclc = 70275945
  | language = it
}}</ref> In the [[Val d'Aosta (wine)|Val d'Aosta]] region and around [[Carema]] it is known as '''Picutener'''.<ref name="diwinetaste">{{cite web
  | title = Nebbiolo
  | last = Biancalana | first = Antonello
  | work = DiWineTaste: Wine Culture and Information
  | edition = International
  | date = January 2005
  | issue = 26
  | url = http://www.diwinetaste.com/dwt/en2005013.php
  | access-date = 17 January 2019
}}</ref> In [[Valtellina (wine)|Valtellina]] it is known as '''Chiavennasca'''.<ref name="OCW4 p.494-495"/>
	
The Nebbiolo grape variety is also known under the name Barbesino, Brunenta, Femmina, Lampia, Marchesana, Martesana Melasca, Melaschetto, Melascone, Michet, Monferrina, Morsano di Caraglio, Nebbieul grosso, Nebbieul Maschio, Nebbiolin, Nebbiolin Canavesano, Nebbiolin lungo, Nebbiolin nero, Nebieu, Nebieul, Nebieul fumela, Nebiolo, Nebiolo du Piedmont, Nibieul burghin, Nibio, Nibiol, Nubiola, Pantin, Picot, Picotendre, Picotendro, Picote, Picotenero, Picoultener, Picoutendro Maschio, Počte, Prugnet, Prunent, Prunenta, Pugnet, Rosetta, Spagna, Span, Spana commune, Spana grossa and Uva Spanna.<ref name="vivc">{{Cite web
  | title = Passport data: Nebbiolo
  | work = [[Vitis International Variety Catalogue]]
  | publisher = [[Julius Kühn-Institut]]
  | url = http://www.vivc.de/index.php?r=passport%2Fview&id=8417
  | access-date = 17 January 2019
}}</ref>

==See also==
{{Portal|Wine}}
<!-- Please keep entries in alphabetical order & add a short description [[WP:SEEALSO]] -->
{{div col|colwidth=20em|small=yes}}
*[[International variety]]
*[[List of Italian grape varieties]]
{{div col end}}
<!-- please keep entries in alphabetical order -->

==References==

{{reflist}}

==External links==
*[https://archive.today/20130414092821/http://www.cal-italia.org/varietals/nebbiolo.html Wines and Vines] – Characteristics of Nebbiolo Wine including aging.
{{Wines}}

[[Category:Red wine grape varieties]]
[[Category:Wine grape varieties of Italy]]
[[Category:Wine grapes of Piedmont]]