Nebbiolo (Italy), or Nebieul (Piedmontese) is a Italian red wine grape variety mostly associated with its original Piedmont region, where it makes Denominazione in Origine Controllata e Garantita Barolo, Barbaresco, Roero, Gattinara and Ghemme wine (DOCG). Nebbiolo is considered to derive its name from the Italian word nebbia meaning "fog." During the harvest, which generally occurs at the end of October, a deep and strong fog goes into the Langhe region where many of Nebbiolo's vineyards are located. The alternative explanation refers to the veil veil like the mist formed on the fruit as they reach adulthood, or that it may be derived from the Italian word nobile , which means noble. Nebbiolo produces a light red wine that can be very tannic in youth with the aroma of tar and roses. As we age, wine takes a distinctive brick-and-orange color on the edge of the glass and matures to reveal other flavors and flavors such as violet, tar, wild herbs, cherries, raspberries, truffles, tobacco, and plums. Nebbiolo wine can take years of aging to balance tannins with other characteristics.
Video Nebbiolo
Histori
Ampelographers believe that Nebbiolo is an original Piedmont area, although some DNA evidence suggests that it may have originated in Lombardy, just to the east. In the 1st century, Pliny the Elder noted the remarkable quality of the wine produced in the Pollenzo region, located northwest of the Barolo DOCG zone. While Pliny does not explicitly name the wine responsible for this Pollenzo wine, its description of wine has a resemblance to later descriptions of the Nebbiolo-based wine, making this a potential first notation of wine made from Nebbiolo in the Piedmont region. The first mention explicitly from Nebbiolo dates to 1268, where the wine known as "nibiol" is depicted growing in Rivoli near Turin. This was followed by a 1303 account from a producer in the Roero district depicted as having a bar nebiolo (sic). In the treatise 1304 Liber Ruralium Commodorum , Italian lawyer Pietro Crescenzi describes wine made from "nubiola" as excellent quality. In the fifteenth century, the law in the La Morra region (in what is now the Barolo zone) shows the high prices Nebbiolo possesses in the area. According to this law, the penalty for felling Nebbiolo vines ranges from heavy fines until the right hand is cut or hanged for repeat offenders.
Wine first attracted attention outside Piedmont in the 18th century, when the British sought an alternative wine source to Bordeaux due to the prolonged political conflict with France. However, the lack of easy transportation from Piedmont to London will make Piedmont wines have a lasting relationship with the English connoisseurship associated with Bordeaux, Port and Sherry. Nonetheless, Nebbiolo plantings continued to grow during the 19th century until the phylloxera epidemic hit. With many vineyards destroyed by lice, some vineyard owners decided to replant different grape varieties, with Barbera being a significant beneficiary. Today, Nebbiolo covers less than 6% of Piedmont's vineyards.
Relationships with other varieties
In 2004, research at the University of California-Davis and Istituto Agrario at San Michele all'Adige found Nebbiolo linked to Piedmont by means of two varieties of aromatic wine - Freisa wine from Piedmont and French Rhone Viognier varieties. This research will further suggest the parent-parent relationship between Nebbiolo and some Italian wines including Freisa, Bubbierasco, Nebbiolo RosÃÆ'Â ©, and Vespolina from the Piedmont region, and the Lombardy Negrara and Rossola nera wines. Additional DNA analysis also shows a mother-offspring relationship with the Lombardy wine brugnola, previously thought to be only a synonym for the Emilia-Romagna Fortana wine.
Maps Nebbiolo
Viticulture
Compared with the annual growth cycle of other Piedmontese grape varieties, Nebbiolo is one of the first varieties for the last buds and varieties to mature with a harvest occurring mid to late October. In some vintages, manufacturers can pick up and complete the fermentation of their Barbera and Dolcetto plants before Nebbiolo is even harvested. To help the cooking process, producers will often plant Nebbiolo at the most preferred locations on the southern and southwestern slopes, giving wine more access to direct sunlight. The most ideal location is at an altitude between 150 and 300 meters (500 and 1,000 feet) and should provide some natural sanctuary from the wind. Wine is very susceptible to coulure, especially if there is wet weather during budbreak or flowering. While rain during this period can affect yield and quantity, rain that occurs after a period of veraison may have adverse effects on quality. The highest rated Nebamonolo Piedmont bottles are from vintages that have dry weather during September & amp; October. Nebbiolo requires sufficient warmth to develop the sugar and fruit flavor needed to balance the high acidity and tannins naturally. In areas of cold climates, such as the subalpine areas of Carema, Valtellina and Donnaz, grapes will produce moderate grapes with reinforcing acidity and tannins that require the benefits of warm vintage.
Nebbiolo does not adapt well to the different types of vineyard soil, preferring the soil with high concentrations of calcareous marlena as found on the right bank of the Tanaro river around Alba where Barolo and Barbaresco are produced. Grapes can thrive in sandy soil, like those on the left bank of Tanaro around the district of Roero, but the grapes of this type of soil tend not to be fragrant - less particularly the classic tar aroma. A slightly acidic PH from sandy Roero soil tends to produce old-fashioned grapes. Lighter wines of Ghemme and Gattinara come from porphyry acid from the hills between Novara and Vercelli. In the lower Aosta Valley, the soil has a high concentration of granite while the soil in the Valtellina region of Lombardy is largely schist based. In addition to soil types, drainage and magnesium and potassium concentrations may have an influence on the Nebbiolo grape produced.
Clone
Like many varieties (such as Pinot noir) with ancient genealogy, Nebbiolo grapes are genetically unstable and prone to mutations. In 2001, there were about 40 different clones identified by Nebbiolo. The three main strains used for wine making are Lampia, Michet and RosÃÆ'Â © Nebbiolo (which are different from the grape varieties called Nebbiolo RosÃÆ'Â ©). RosÃÆ'Â © Nebbiolo is no longer favored in recent years due to its wine light dye. Lampia Strain best adapts to different soil types. Perhaps because of inbreeding in the Nebbiolo lineage, wine is particularly vulnerable to wine diseases caused by viruses. Viral infections of the Lampia strain cause sugar cane from the vine to the fork, or split, resulting in a Michet type, which adapts poorly to different soil types. Smaller bunches and lower yields cause it to produce highly concentrated wines. In many vineyards, producers will retain the various Nebbiolo clones to maximize the complexity of their wines.
Winemaking
In the most famous expression of Nebbiolo, Barolo's wine, there is a division between what is considered a "traditional" approach to Nebbiolo and the "modernist" approach. The roots of both styles can trace their history to the early "pre-technology" production of Nebbiolo. Before the advent of temperature controlled fermentation, the late harvesting date for Nebbiolo meant that the wine began fermenting when the weather turned cold. This cold temperature will delay fermentation for several days, extending the period of maceration and extraction of phenolic compounds such as tannins. When the fermentation begins, the temperature will reach the level of 95-100 ° F (35-38 ° C), which will drastically reduce the smell and the potential flavor. With high levels of tannins, this early Barolos would require five years or more aging on oak barrels to soften some of the astringency. A lack of understanding of good hygiene leads to less sanitary conditions than what traditional and modernist producers do today. These conditions lead to the development of bacterial infections from cement fermentation tanks and old wooden barrels, which contribute to the development of off flavors and potential wine errors that will require at least 24 hours of decanting to ease.
Today's wine-making for traditionalists and modernists includes strict hygiene control and the use of some modern wine-making equipment. Instead of falling into one hard-line camp or another, many producers take a mid-way approach that uses some modernist techniques along with traditional wine making. In general, the traditional approach to Nebbiolo involves a long maceration period of 20 to 30 days and the use of older bigger barrels botti . The modern approach to Nebbiolo uses a shorter maceration period of 7 to 10 days and a cooler fermentation temperature between 82 and 86 Â ° F (28 and 30 Â ° C) that preserve the fruit and aroma flavor. Toward the end of the fermentation period, basements are often heated to encourage the start of malolactic fermentation that softens some of Nebbiolo's hard acidity. Modern wine makers tend to like small casks of new oak trees that only take a few years to soften the wine tannic grip. When the new oak implanted vanilla notes, it has the potential to mask a typical Nebbiolo rose note.
Blending
In the Piedmont region, there is a long history of mixing other grape varieties with Nebbiolo to add color and/or soften the hard tannin of the wine. In addition to using red wines such as Barbera, Croatina, and Bonarda Piemontese, white wines such as Arneis and Favorita also have a history mixed with Nebbiolo. Historically, Arneis's mixing association with Nebbiolo was so strong that the synonymous similarities of the first were Barolo Bianco or Barolo white. Today, DOCG regulations for Barolo and Barbaresco ask for wine to be 100% Nebbiolo varieties. In 1998, producers of the Barbaresco region drafted a proposal to allow 10-15% of other grape varieties into wine, but a bad press by Italian wine critics led to the rejection of the plan. While there is some speculation, from critics such as Oz Clarke, that Barbera or even Syrah and Cabernet Sauvignon can be used to add color and taste to Barolos by some manufacturers, there is no concrete evidence that this happened.
For grapes based in Nebbiolo from Roero DOC between 2 to 5% Arneis is allowed in the mix, but most manufacturers rarely use these benefits. Similarly, many producers in Ghemme and Gattinara allowed some mixtures of Vespolina, Croatina, and Bonarda to choose to use nearly 100% Nebbiolo. In the Valtellina region of Lombardy, Merlot, Pinot nero, Pignola, Prugnolo, and Rossola were allowed to assimilate partners to Nebbiolo.
Wine region
Nebbiolo grew on 5,993 hectares (14,810 hectares) of global land in 2010, with all but 457 hectares (1,130 hectares) found in the northwestern region of Italy Piedmont, where it forms the basis of many of the region's most famous DOC and DOCG wines including Barolo, Barbaresco, Gattinara, Ghemme and Nebbiolo d'Alba. Despite the prestige and wine recognition based on Nebbiolo, it is far from the most widely grown grapes in Piedmont. In 2010, there were 5,536 hectares (13,680 hectares) of Nebbiolo producing 125,000 hectoliters (2.7 million gallons, 3.300,000 US gal) of grapes that accounted for just over 3% of Piedmont's entire production. In contrast, there are almost 15 times more Barbera planted in the region. Beyond Piedmont, it is found in the neighboring territories of the Val d'Aosta Donnaz and Valtellina and Franciacorta regions of Lombardy. In Veneto, there is a small number that some manufacturers use to make Nebbiolo recioto wine.
Outside Italy, producers in the United States experimented with planting an area of ​​68 hectares (170 acres) in California, Washington, Oregon and even Virginia. In the Northern Territory of Baja California, Mexico, 180 hectares (440 hectares) supports the production of Nebbiolo varieties. In Argentina there are 49 acres (120 acres) grown in San Juan province and Australian producers in the King Valley region of Victoria have found some success with 98 hectares (240 hectares) of Nebbiolo planting. Nebbiolo also grows in smaller numbers in South Africa, Uruguay, and Chile.
Barolo & amp; Barbaresco
The Piedmont region is considered an important house of Nebbiolo and this is where the most famous wine is made. The continent's consistent climate in the region, coupled with the Tanaro river's influence, generates unique terroir for Nebbiolo that is not easily imitated in other parts of the world. The two most famous wines in Nebbiolo are the DOCG wines from Barolo & amp; Barbaresco Zone near Alba. Barbaresco is considered lighter than both and has tighter DOCG regulations, with bottling normals that require only 9 months in oak and 21 months from total aging and bottling riserva requiring 45 month total aging. In contrast, Barolo DOCG takes 1 year in oak and 3 years of total aging for bottling normale and 57 months of total aging for riserva . The minimum alcohol level for the two regions is slightly different with Barbaresco requiring a minimum of 12.5% ​​and Barolo 13%. (However, Barolo, in 1999, now requires only a minimum of 12.5% ​​as well)
The Barolo Zone is three times the size of the Barbaresco zone with a different commune producing Nebbiolo-based wines with striking differences between them. In the commune of Castiglione Falletto, wine is more powerful and concentrated with potential proficiency. Nebbiolo grown in Monforte d'Alba has a strong and potential tannic structure for aging. The Serralunga region produces the highest-rated Nebbiolo wine and is also the last region to start its harvest, often two weeks after other areas begin picking. The three areas located on the eastern end of this zone have land dominated by sand and limestone. In the west, the communes of La Morra and Barolo possess land dominated by chalk and marl and produce a more fragrant and more silky wine in texture. Along the Barolo and Barbaresco zones there are clay deposits that add tannins to the Nebbiolo.
The rest of Piedmont and Italy
Beyond Barolo & amp; Barbaresco, Nebbiolo is found in the wine DOCG Ghemme and Gattinara in the hills of Novara and Vercelli in northern Piedmont. In this region, wine is known as Spanna and tends to produce lighter and more modest wines. Instead of requiring 100% Nebbiolo, producers are allowed to combine a small portion of Bonarda, Croatina and Vespolina although most modern producers like a high percentage of Nebbiolo. In the northwest corner of Piedmont, near the Valle d'Aosta, Cold climate of DOC Carema produces Nebbiolo wines with many perfumes but in some vintages will have difficulty with maturity. In the Roero district located across the Tanaro River from Barolo and Barbaresco, wine tends to be less tannic and lighter while being produced near Alba under the Nebbiolo d'Alba DOC can have more complexity and body.
Beyond Piedmont there is a significant planting of Nebbiolo in the Lombardy region of Valtellina where wine is known as Chiavennasca. High yield and sub-alpine climate tend to produce less maturity Nebbiolo by strengthening the acidity. Nebbiolo is also used to make high concentrated Amarone grapes known as sphurates. In Franciacorta, Nebbiolo is a permissible grape variety along with Barbera, Cabernet Franc and Merlot in rosso wine in the region. Northwest of Piedmont, in Valle Aosta, some Nebbiolo grow in the Donnaz region near the border with Carema.
United States
In California, the influence of Italian immigrants in the early history of the state wine industry introduced Nebbiolo to the United States in the 19th century. As Cabernet Sauvignon and Merlot grew in popularity in the 20th century, Nebbiolo (as well as other Italian grape varieties) continued to decline in planting. Currently there are plantings spread throughout the state of Nebbiolo with the majority being in the wine producing region of the Central Valley. Since California wine producers aim to produce higher quality wines, there is difficulty finding the ideal location for Nebbiolo and progressing in producing world-class California Nebbiolo far behind other Italian varieties such as Sangiovese, Primitivo and even Barbera and Dolcetto. In Washington State, Nebbiolo was first planted at Red Willow Vineyard in the Yakima Valley of AVA in 1985 with the launch of the first variety in 1987. Like in California, Washington producers are still trying to figure out which sites are best suited to growing Nebbiolo. While grapes are mainly produced as varieties, some manufacturers make mixtures with Dolcetto and Syrah added.
Other regions
In Australia, wine makers found little initial success with Nebbiolo because much of the initial planting was in a place that turned out to be too warm for wine. Research into cooler climatic sites yields some good examples of the marginal climate of the Victorian Valley. Further research shows that the Mornington Peninsula in Victoria and the Margaret River region of Western Australia share the same amount of rainfall, relative humidity and sunbathing hours as the Langhe region of Piedmont. Bendigo Victoria, Clare Valley of South Australia and Mudgee, New South Wales are also currently being explored for their potential with Nebbiolo.
In Ensenada, Mexico, producers (L.A. Cetto) have experimented with planting Nebbiolo in Baja California near the US border with promising results. There are 100% Nebbiolo wines produced from low yielding plants with excellent colors and excellent quality, such as wine produced in Arcilla. In South America, preliminary results in Chile so far produce wine with high acidity and poor colors as wine makers work to find clones that are best suited to their climate. The development of the Argentine Nebbiolo has been held back by too high a result. In Europe, there is some planting in the Austrian territory of Mittelburgenland.
Wine
Grapes made from Nebbiolo are characterized by a high amount of acidity and tannins. Most of the examples are grapes made for aging and some of the best wine quality takes a significant age (at least a decade or so) before they are suitable for many wine drinkers and can continue to increase in the bottle for over 30 years. As the age of Nebbiolo, the bouquet becomes more complex and attractive with the smell of tar and rose into the two most common records. Other aromas associated with Nebbiolo include dried fruit, resin, skin, licorice, mulberry, spices and dried and fresh herbs. While Barolo & amp; Barbaresco tends to be the heaviest and most in need of aging, the wine made in the modernist style becomes more approachable at a young age. Lighter styles of Carema, Langhe and Gattinara tend to be ready to drink in vintage years. Nebbiolo from California and Australia will vary from manufacturer and quality vineyard.
Synonyms
Nebbiolo has various synonyms used in various local districts in northwestern Italy. In the area of ​​Novara and Vercelli it is widely known as Spanna . In the Val d'Aosta region and around Carema, it is known as Picutener . In Valtellina it is known as Chiavennasca .
Nebbiolo various wines also known as Barbesino, Brunenta, Female, Lampia, Marchioness, Martesana Melasca, Melaschetto, Melascone, Michet, Monferrina, Morsano di Caraglio, Great Nebbieul, Nebbieul Male, Nebbiolin, Nebbiolin Canavesano, Nebbiolin long Nebbiolin black, Nebieu , Nebieul, Nebieul fumela, Nebiolo Nebiolo du Piedmont, Nibieul burghin, Nibio, Nibiol, NUBIOLA, Pantin, Picot, Picotendre, Picote, Picotenero, Picoultener, Picoutendro Male, Po? te, Prugnet, Prunent, Prunenta, Pugnet Rosetta, Spanish, Span, Spana Jerk, Big Spana and Uva Spanna.
See also
- International variety
- List of Italian grape varieties
References
External links
- Wines and Vines -. Characteristics of Nebbiolo Wine including aging
Source of the article : Wikipedia
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