Nebbiolo
Nebbiolo
Giovanni Sordo 2016 Barolo Rocche di Castiglione
Italian Red
Woodland berries, new leather and forest floor appear with morello cherry, liquorice and tobacco. The full-bodied palate is fresh and linear, with bright acidity, taut polished tannins and juicy fruit. Made entirely from Nebbiolo, the wine comes from Rocche di Castiglione in Castiglione Falletto, at 320 to 350 metres. Compact grey-white and bluish marl lies below the surface.
Colombera & Garella 2019 Cavazucchi 1.5 L
Italian Red
The wine comes from a single 0.8-hectare parcel planted in the early twentieth century. Nebbiolo accounts for eighty-five percent of the blend, with Croatina and Vespolina making up the remainder. The parcel lies in Masserano in Alto Piemonte, and fragrance is a hallmark of the site. The bottling is separate from the winery’s Bramaterra cru, and the vineyard is now owned by the winery.
Nada Fiorenzo 2016 Barbaresco
Italian Red
Nebbiolo comes from Rombone and Manzola vineyards on sunny slopes in Treiso, at 230 to 260 metres above sea level. The colour is bright garnet red, with fresh floral aromas. Fermentation takes place in temperature-controlled stainless steel. Maturation lasts twenty-four months in oak and six months in bottle. The wine is enveloping and has fourteen percent alcohol.
Vietti 2018 Castiglione Barolo
Italian Red
Nebbiolo from several Barolo parcels forms the blend. Wild berry, rose, rusty iron, mint, raspberry, dried orange and floral elements appear in the profile. The palate is compact and juicy, with firm tannins. Vinification and maturation are carried out separately before the final blend is selected. The wine spent thirty months in wood and has fourteen-and-a-half percent alcohol.
Vietti 2021 Perbacco Langhe Nebbiolo 1.5 L
Italian Red
Fruit, mint, spice and raspberry accompany round tannins and a long finish. The wine is made entirely from Nebbiolo, with grapes drawn mainly from vineyards in the Barolo and Barbaresco production areas. Alcoholic fermentation lasts about three to four weeks, followed by malolactic fermentation in steel or barriques. The separate vineyard lots mature in barriques and large casks for approximately eighteen to twenty months before blending in steel for bottling.
Albino Rocca 2022 Barbaresco Cottà DOCG
Italian Red
Garnet colour accompanies violet, red rose, peony, cherry liqueur, bitter cocoa, liquorice, rhubarb, incense and cigar-box notes. Balsamic and spicy details are also present. The palate is fresh and balanced, with savoury tones and velvety tannins. The aftertaste is persistent. The wine is made entirely from Nebbiolo grown at Cottà in Neive. Maturation lasts about twenty months in oak, with further time in bottle.
Pecchenino 2016 Barolo Bussia
Italian Red
An intense garnet colour accompanies floral and red-fruit notes, liquorice, spice and tobacco. Ripe red fruit, taut compact tannins and vibrant vertical acidity characterize the profile. The fruit comes from the Bussia MGA, including the Corsini locality, on calcareous-clayey soil with brownish marl and southwest exposure. Fermentation takes place in steel, with maturation in oak casks and cement tanks.
G.D. Vajra 2018 Barolo Bricco delle Viole
Italian Red
Purple flowers, sweet spices and mineral tones appear in layered form, with a refined acid spine and profound tannins. This Nebbiolo comes from Bricco delle Viole, between four hundred and four hundred eighty metres above sea level. Fruit was harvested between October 14 and 23, manually sorted three times, and matured for around thirty to forty-two months in large Slavonian casks.
Giovanni Rosso 2017 Barolo Cerretta
Italian Red
Bright ruby colour has a fine garnet sheen. Black truffle, rosehip, cranberry, plum and blood orange appear with raspberry fruit. The wine is full-bodied, warm and round, with savoury, gritty tannins. Nebbiolo grows at 350 metres with east-southeast exposure on predominantly limestone soil. Fermentation takes place in cement with approximately twenty-eight days of maceration, and maturation lasts twenty-four months in Slavonian oak.
Elio Grasso 2016 Barolo Ginestra Casa Matè
Italian Red
Black cherry, plum and balsamic notes appear in a profile with ample, creamy texture and depth. Nebbiolo is fermented in temperature-controlled stainless-steel tanks with daily pumpovers, then matured in twenty-five-hectolitre Slavonian oak casks. After bottling, the wine rests in the cellar for eight to ten months. The vineyard has calcareous, clay-rich soil and a southern exposure in Monforte d'Alba.
Marchesi di Barolo 1964 Barolo
Italian Red
Garnet-red colour carries orange reflections. Preserved forest fruit and cherry appear with dried rose petals, tobacco, leather, sweet spices, undergrowth and liquorice. The palate is structured, with integrated tannins and lively acidity. Dark chocolate and mineral notes are present. The finish is long. This dry Nebbiolo comes from Piedmont's Barolo appellation and is listed at 13.5 percent alcohol.
Pio Cesare 1964 Barolo
Italian Red
Sand and leather appear on the nose, with sweet fruit, rose, nuts and sweet tar. The palate is slaty and soft, with leathery, savoury fruit, sweetness and acidity. Tannins have receded. Smoothness and balance are also present. Cigar, chocolate, smoke and tar accompany this Nebbiolo from Piedmont's Barolo appellation. The wine is red and listed at 13.5 percent alcohol.
Domenico Clerico 1997 Barolo Ciabot Mentin Ginestra
Italian Red
Dark ruby colour has a garnet edge. Violet, toasty oak, blackberry and plum accompany a full-bodied profile with abundant fruit and ripe tannins. Lead pencil, cedar, black fruit, smoke, earth and vanilla are also present. The texture is velvety, with richness, concentration and sweet tannins. A long finish and a late note of dark chocolate are present.
E. Pira & Figli Chiara Boschis 2020 Via Nuova Barolo
Italian Red
Nebbiolo comes from six vineyards in Barolo, Monforte d'Alba and Serralunga d'Alba. Fermentation takes place in temperature-controlled stainless steel with punch-downs and pump-overs. The wine matures for about two years in casks and French oak barriques, then one year in bottle. Dried leaves, bark and disturbed earth appear with violet, liquorice and spice. Elegance and freshness accompany finely shaped tannins and long saline persistence.
Pio Cesare 1997 Il Bricco Barbaresco
Italian Red
Nebbiolo comes from elevated micro-plots in Bricco di Treiso. Fermentation and long skin maceration take place in stainless steel. Ageing lasts nearly twenty-four months in large French and Eastern European oak, with a small share in French barriques. Powerful, structured tannins meet intense spicy fruit, concentration and acidity. Bottle ageing is also part of the production.
Emilio Vada 2024 Cua Rusa Langhe Nebbiolo
Italian Red
Live ruby colour has light violet reflections, with raspberry, rose and violet. The palate is full, harmonious and slightly dry, with a lingering aftertaste. Nebbiolo grows in calcareous, clay-rich soil. Fermentation takes place in temperature-controlled stainless steel with daily pumpovers. Malolactic fermentation follows, and the wine remains in stainless steel before bottling in April or May.
Tenute Guardasole 2017 Boca
Italian Red
Nebbiolo accounts for eighty percent of the blend, with twenty percent Vespolina. Rosehip and black pepper accompany fresh cherry, blackcurrant, floral notes, medicinal herbs and citrus detail. The wine is dry, with incisive tannins, spice and salinity. Its finish is long and broad. Vines grow below five hundred metres, and maturation lasts at least eighteen months in large oak casks.
Barbacan 2019 Jazpémi Valtellina Superiore Valgella
Italian Red
Raspberry, cherry and spice accompany warm, full tannins, granitic minerality and acidity. Fruit comes from the namesake vineyard, which has southern exposure, abundant sunlight and old vines. Rounder and fuller than its sibling cuvée, the wine combines elegance and complexity. The wine is classically Nebbiolo and carries the Valtellina Superiore Valgella designation in Italy's Lombardy region.
Poderi Colla 2021 Pietro Colla Alta Langa Extra Brut
Italian Sparkling
A complex, rich and persistent bouquet brings bread crust, white flowers and aromatic herbs. The palate is dry and vinous, with substantial, elegant structure, full body and acidity. The blend is 90 percent Pinot Noir and 10 percent Nebbiolo. Fermentation and ageing take place in bottle for at least two years. Refilling uses the same wine without liqueur d'expédition.
Michele Chiarlo 2022 Palás Barolo
Italian Red
Garnet-red colour with bright hues accompanies ethereal, balsamic notes, small fruit, liquorice and tobacco. The Nebbiolo is broad and harmonious, with silky tannins integrated into the structure. Fermentation takes place in steel with thirteen to fourteen days of skin contact and soft cap wetting. The wine completes malolactic conversion in steel and spends twenty-four months in large oak casks before bottle refinement.
Oddero 2018 Langhe Nebbiolo
Italian Red
Ruby-red colour accompanies violets and red fruit. The Nebbiolo has tannins that recall the earth of the Langhe. Fruit comes from an east-facing two-hectare vineyard at 200 metres, planted at four thousand vines per hectare. Selected clusters ferment with about fifteen days of skin contact and complete malolactic conversion. The wine then matures in oak barrels of different sizes for twelve to eighteen months.
Voerzio Martini 2020 Ciabot della Luna Langhe Nebbiolo
Italian Red
Ruby colour with purple reflections accompanies high-toned red fruit, floral, earthy and herbal notes. Acidity and superfine tannins sit alongside fruit flavours. The perfume is delicate, fine and intense, while the taste is full and appropriately tannic. Fruit comes from the Langhe in Piedmont, and the wine is made entirely from Nebbiolo under Langhe DOC.
Michele Chiarlo 2021 Tortoniano Barolo
Italian Red
Garnet colour with luminous hues accompanies rose petals, juniper berries and fine spices. The Nebbiolo is ample and structured, with silky tannins, elegance and persistence. Fermentation takes place in steel, with fifteen to eighteen days of skin contact and gentle wetting of the cap. Ageing lasts at least three years, including eighteen to twenty-four months in medium-sized oak casks.
Marchesi di Barolo 2019 Barolo della Tradizione
Italian Red
Garnet and ruby colour accompany cinnamon, wormwood, liquorice, wild rose and Virginia tobacco. The Nebbiolo is full and elegant, with soft, enveloping tannins and a long spicy finish. Fruit comes from calcareous clay with sandstone, quartz sand and silt. Traditional maceration precedes maturation in large oak casks, followed by further time in bottle. The wine carries fourteen percent alcohol.
E. Pira & Figli 2021 Langhe Nebbiolo
Italian Red
Ripe raspberry, cherry, earth, sun-dried hay and liquorice accompany a darker mineral note. The Nebbiolo has a rich, broad profile with firm structure and a long, tactile finish. Fermentation and maceration take place in stainless steel for six to ten days. The wine then spends twelve months in French barriques before light filtration. Alcohol is fourteen percent.
Piero Busso 2023 Langhe Nebbiolo
Italian Red
Ruby colour accompanies fruit and earthy notes in a gently structured Nebbiolo. Most fruit comes from Le Casasse, with a smaller portion from young vines in Gallina. Stainless-steel fermentation is followed by a brief period in wood. The vineyard sources are in Barbaresco, and the wine has lifted fragrance, freshness and a supple mouthfeel. The younger vineyard material has a more open aspect.
Sandro Fay 2020 Costa Bassa Valtellina Superiore Valgella
Italian Red
Fresh berry fruit accompanies a medium-bodied red with soft tannins and low acidity. Nebbiolo, locally called Chiavennasca, comes from terraced Valgella vineyards that rise from the valley floor to 450 metres near Teglio. Fermentation takes place in stainless steel. Malolactic fermentation and twelve months of maturation follow in oak casks. The finished wine carries 12.5 percent alcohol.
La Spinona 2011 Barbaresco Bricco Faset
Italian Red
Black cherry, plum, clove and new-leather notes accompany a dark, powerful red with an open-knit profile. Nebbiolo from the three-hectare Faset vineyard is softly crushed after sorting and destemming. Fermentation lasts twelve to fifteen days after a one-day cold maceration, followed by natural malolactic fermentation. The wine then spends nine months in large Allier and Slavonian-oak casks and twelve months in bottle.
Produttori del Barbaresco 2013 Pajè Riserva Barbaresco
Italian Red
Ruby red in colour, with fresh red fruit and herbal hints. Complex flavours combine bright fruit, lively acidity and a pleasantly tannic finish. Forest berry, mint, clove and new leather are also present, alongside red cherry, raspberry compote and liquorice. The 7.5-acre vineyard lies on a lower ridge near Asili, where cool wind from the Tanaro River reaches calcium-rich soil.
Enrico Serafino 2019 Picotener Langhe Nebbiolo
Italian Red
Bright red colour with violet shades accompanies rose, violet, cherry, plum and fine spice. The wine is fine, velvety and fresh, ranging from medium-bodied to structured, with delicate tannins and a long, persistent mineral finish. Made entirely from Nebbiolo, it ferments in temperature-controlled stainless steel with an eighteen-day maceration. Maturation lasts twelve months in medium-sized oak barrels and wooden vats.