Nebbiolo is a red grape from the Piedmont region in northwest Italy. It makes Barolo and Barbaresco, and many see it as one of the great wine grapes of the world. The name comes from nebbia, Italian for fog. It may refer to the autumn mists over the Langhe hills at harvest, or to the white, dusty bloom on the ripe grapes.
Nebbiolo wines have strong tannins, high acidity and intense aromas. Young Nebbiolo can taste hard and closed. With time in bottle it becomes softer and far more complex. Collectors treat aged wines from Barolo DOCG and Barbaresco DOCG as benchmarks of Italian fine wine. To explore further, browse the Italian wine catalog or the grapes index.
What is a Nebbiolo wine?
Nebbiolo is a red wine made from the Nebbiolo grape of northwest Italy, mainly Piedmont. It looks pale in the glass but has high acidity and strong tannins. Its best wines, Barolo and Barbaresco, can age for decades.
Is Nebbiolo dry?
Yes. Nebbiolo wines are dry, and their tannins leave a strong drying feel in the mouth. The ripe cherry and floral aromas can suggest sweetness, but there is no sugar left in the wine.
What does Nebbiolo taste like?
Expect red cherry, raspberry, roses and violets when young. With age come tar, leather, dried herbs, truffle and orange peel. "Tar and roses" is the classic description.
What wines use Nebbiolo?
The most famous are Barolo DOCG and Barbaresco DOCG. Other Nebbiolo wines include Roero DOCG, Gattinara DOCG, Ghemme DOCG, Nebbiolo d'Alba DOC and Nebbiolo labeled under the Langhe DOC. In Lombardy, Valtellina wines are made from it under the local name Chiavennasca.
Is Nebbiolo similar to Pinot Noir?
Partly. Both have a pale color, red-fruit and floral aromas, and both show where they were grown. But Nebbiolo has far more tannin and acidity than Pinot Noir, so it feels much firmer. Greek Xinomavro is often called its closest match.
Is Nebbiolo like Cabernet Sauvignon?
Only in its tannin and ability to age. Cabernet is darker, with blackcurrant fruit, while Nebbiolo is paler, more acidic and more perfumed.
How much does Nebbiolo cost?
In the US, Langhe Nebbiolo and Nebbiolo d'Alba cost about $20–35. Barbaresco usually starts around $40–50, and Barolo around $50. Top single-vineyard bottles can cost well over $100.
How do you pronounce Nebbiolo?
Say "neb-BYOH-loh".
Nebbiolo is hard to grow well outside its home in Piedmont. It needs well-drained, chalky soils and a climate with warm summers and cool autumns. It also needs sunny hillsides, where cold night air can drain away. The Langhe hills around the towns of Barolo and Barbaresco suit it best, and it has grown there for centuries.
In Piedmont, the main zones are:
Barolo has two main soil types. In the east (Serralunga d'Alba, Monforte d'Alba and Castiglione Falletto), the soils are older, poorer and sandier, from the Serravallian period (once called Helvetian). In the west (La Morra and Barolo village), they are blue-gray Tortonian marls. The difference shows clearly in the wines.
Nebbiolo also grows in Lombardy, mainly in Valtellina. There it is called Chiavennasca and grows on very steep Alpine terraces. The wines are lighter than those of Piedmont, but the best can still age well.
Growers in other countries, such as the US (California), Australia and Argentina, have tried Nebbiolo with mixed results. The grape is very sensitive to place, and the great examples still come from Italy.
Nebbiolo is the grape behind some of Italy's most famous DOCGs.
Barolo DOCG is the best known. It is 100% Nebbiolo from the Langhe hills in the province of Cuneo. It must age at least 38 months, with at least 18 in wood (62 months for Riserva). The wine is powerful, firm and long-lived. It is often called "the King of Italian wines."
Barbaresco DOCG lies about 10 miles northeast of Barolo and is also 100% Nebbiolo. Ageing rules are shorter: at least 26 months, with at least 9 in wood. Barbaresco is often a little easier to drink young, silkier and more fragrant. It is sometimes called "the Queen of Italian wines."
Gattinara DOCG and Ghemme DOCG are in northern Piedmont, in the provinces of Vercelli and Novara. Gattinara grows on ancient volcanic rock, Ghemme on glacial soils. The wines are leaner and more mineral than Barolo, with earthy and floral notes. Both need long ageing by law, and both are good value next to the Langhe DOCGs.
Roero DOCG lies across the Tanaro River from Barolo, on sandy soils. Roero Nebbiolo is usually lighter and more fragrant, and ready to drink sooner.
Other Nebbiolo wines include Langhe Nebbiolo (Langhe DOC), the cheapest way in, Nebbiolo d'Alba DOC and Carema DOC in Piedmont. In Lombardy there are Valtellina Superiore DOCG and Sforzato di Valtellina DOCG.
Nebbiolo is easy to spot once you know it. The color is a see-through garnet, surprisingly pale for such a powerful wine. With age it turns orange-brick at the rim.
Aromas: young Nebbiolo smells of red fruit (cherry, raspberry, dried cranberry) and flowers (violet and rose). With age come tar, leather, tobacco, dried roses, forest floor, truffle, licorice and orange peel. "Tar and roses" is the classic description.
Palate: Nebbiolo is all about structure. The tannins are firm and strong, especially when young. Acidity is high. Body is medium to full, depending on the zone and the year. Flavors follow the aromas: cherry, pomegranate, dried herbs, leather and earth. The finish is long, often with a pleasant bitter edge.
Soil and site: Gattinara's volcanic soils give leaner, more fragrant wines. Serralunga d'Alba gives very tannic, long-lived Barolo. La Morra's marls give softer, more perfumed wines. Valtellina gives a cooler, Alpine style with sharp acidity and a lighter color.
Strong tannins and high acidity make Nebbiolo a natural match for rich, fatty and savory food. The wine cuts through fat and suits savory, umami-rich flavors.
Avoid light seafood, delicate salads and very spicy food. The tannins will overpower them.
Nebbiolo can seem confusing because of its many names and prices. Here is a simple guide by budget.
Entry level (about $18–35): look for Langhe Nebbiolo or Nebbiolo d'Alba. They use the same grape but have looser ageing rules, so they are released sooner and are easier to drink young. Many Langhe estates make one, including Produttori del Barbaresco. See the best Nebbiolo wines guide for picks.
Mid range (about $35–75): try Roero, Gattinara or a basic Barbaresco. They offer real complexity for much less than a single-vineyard Barolo.
Premium (about $75–200 or more): this is Barolo and Barbaresco territory. In Barolo, look for village names (La Morra, Barolo, Castiglione Falletto) and single-vineyard wines. Named vineyards and villages are officially listed as MGAs (Menzioni Geografiche Aggiuntive). To pick a style, read Barolo vs. Barbaresco. The best Barolo wines guide and the best Piedmont wines guide suggest bottles.
Label tips: check the vintage, because Nebbiolo varies a lot from year to year. "Riserva" means longer ageing. Check the producer too, as house styles differ a lot.
When to drink: Langhe Nebbiolo at 3–7 years. Barbaresco at about 8–15 years. Barolo at about 10–20 years or more from the vintage. If you open a bottle young, decant it for at least two hours.
The grape tastes quite different from one area to the next:
Langhe (Barolo and Barbaresco): the benchmark. Powerful, tannic, perfumed and built to age. Barolo leans toward power, Barbaresco toward elegance, though single sites vary a lot within each.
Northern Piedmont (Gattinara, Ghemme, Carema): lighter, more fragrant wines, often sold at lower prices than Langhe wines of similar quality.
Valtellina, Lombardy: pale, high-acid, mineral wines that are elegant rather than powerful. Sforzato di Valtellina is made from partly dried grapes, which makes it richer and stronger. Some call it the Amarone of the Alps.
Start with a Langhe Nebbiolo or go straight to a Barolo. Either way, this is one of the few grapes that can keep improving for decades.