Nebbiolo

Nebbiolo (Italian), or Nebieul (Piedmontese) is a red Italian wine grape variety predominately associated with the Piedmont region where it makes the Denominazione di Origine Controllata e Garantita (DOCG) wines of Barolo, Barbaresco, Gattinara and Ghemme.

Nebbiolo is thought to derive its name from the Piedmontese word nebbia which means "fog." During 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 refers to the fog-like milky veil that forms over the berries as they reach maturity or that perhaps the name is derived instead from the Italian word nobile, meaning noble.

Nebbiolo produces lightly colored red wines can be highly tannic in youth with scents of tar and roses. As they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. Nebbiolo wines can require years of aging to balance the tannins with other characteristics.

In the most notable expression of Nebbiolo, the wines of Barolo, there is division between what is considered a "traditional" approach to Nebbiolo and a "modernist" approach. The roots of both style can trace its history to the early "pre-technology" production of Nebbiolo.

Prior to the advent of temperature control fermentation, the late harvest dates for Nebbiolo meant that the wines were begun fermentation when the weather turned cold.

These cool temperatures would delay fermentation for several days, extending the maceration period and extraction of phenolic compounds such as tannins. When fermentation did begin, temperatures would reach excessive levels of 95-100 °F (35-38 °C) which would drastically reduce potential aromas and flavors.

With the high levels of tannins, these early Barolos would require five years or more aging in oak barrels to soften some of the astringency. Lack of understanding of proper hygiene lead to less sanitary condition than what both traditional and modernist producers maintain today.

Those conditions lead to the development of bacterial infection of cement fermentation tanks and old wood barrels that contributed to the development of off flavors and potential wine faults that would require at least 24 hours decanting to alleviate.



Source: http://en.wikipedia.org/wiki/Nebbiolo



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