Description of the wine: The wines produced from Nebbiolo grapes are full-bodied, complex, characterized by high acidity which is compensated by an equally high alcohol content. From Nebbiolo grapes great Italian wines are produced: Barolo and Barbaresco. Organoleptic characteristics: The wines produced from Nebbiolo grapes have garnet red color, a distinctive, floral, cherry and plum aroma, especially if aged in "barrique". In the mouth they are highly acidic, alcoholic and structured, but elegant and refined. Historical-cultural information and curiosities: The etymology of the word "Nebbiolo" seems to derive from "nebbia" (fog), it is not clear whether to define the appearance of the grape, dark, but tarnished by a thick layer of pruina (waxy substance that makes the grape skin opaque), or for the late ripening of the grapes, which are often harvested when the autumn fogs have already begun. It is one of the most noble grape varieties of the ampelographic world. Serving suggestions: Important and tasty dishes, roasts and braised meats, cheese. These wines are also excellent as aperitif. Production area: The cultivation of Nebbiolo and the production of wines with this grape variety take place mostly in Piedmont, in the Langhe and Roero area, in the provinces of Cuneo, Turin, but also in the Astigiano area, in Upper Vercelli, in the provinces of Biella and Novara. It is also widespread in Valle d'Aosta and Lombardy. Grape varieties allowed for its production: Nebbiolo.
