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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2014 (based on 41 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 7 notes) - hiding notes with no text | | | Tasted by SineQuaNon on 3/22/2020: Barely clinging on to life even though I have had it well stored. Needed slow-oxygenation to throw away some soy/Maggi cube/bouillon notes present upon opening. This fortunately more or less blew off, revealing quite beautiful Nebbiolo notes of red berries, dried red berries, rose petal and dried flowers in the nose. Palate was a little thin for a Sfurzat and the acidity present. Should have consumed it 5 or maybe even 10 years ago, but still not entirely dead (531 views) | | | Tasted by mnor on 3/19/2011: Russin, körsbär, toner av hallon, jordgubb och läder. Bra frukt, färgen på vinet börjar gränsa mot tegelrött. Önskade att man hade haft några flaskor till. (2563 views) | | | Tasted by SteveHyde on 1/16/2006: Very interesting wine. Purchased in Italy and carried home. The profile is clearly Nebbiolo, but also just as clearly it's own -- darker and more primary than Nebbiolo tends to be from the main DOCG zones for Barolo and Barbaresco. Lots of animal notes, tar, roasted nuts. Soft mouthfeel with distinctive and fine-grained tanins. Will be better in a few years, but showing well now. Brought this to my first visit to Mark's Duck House, and it went very well with some of the BBQ meat dishes we had. (3138 views) | | | Tasted by peternelson on 4/10/2005 & rated 88 points: Vinitaly: Appasimento-intense nose; nice poerful mth, but light still. not really swt; lite cigarette leaf; huge t’s in lite bod. (1897 views) |
| Nino Negri Producer website
U.S. Importer (Addt'l Info)NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorLombardia Vini di LombardiaValtellinaValtellina is an alpine valley in the far north of Lombardy, bordering Switzerland, from the village of Berbenno to Tirano. It's been producing wine for over 2000 years. Today it is known for its bright, cherry-scented wines made from the Nebbiolo grape variety, known here as Chiavennasca (after the nearby town of Chiavenna). These come in two forms: the standard Rosso di Valtellina and its powerful, dried-grape Sfursat (Sforzato) form. With a few years of bottle age, gamey, leather-like notes will develop, and the crimson will turn to garnet with a brick-orange rim – the visual trademark of Nebbiolo-based wines. Situated in the Rhaetian Alps, about 60 miles NE of Milan, some of the steepest slopes in Europe with the most striking landscapes of the Alps. Requires mostly hand-harvesting. The soils here are typically alluvial: gravelly, well drained and rich in silica. They are littered with larger stones, which gather heat throughout the day and release it in the evening. Many producers here also make wines using the Alpi Retiche IGT designation.
The thin skin of the Nebbiolo grape, unlike the varieties used to make Amarone, and the practice of minimizing the amount of tannin extracted during vinification, unlike the traditional style of vinifying Barolo, creates a Nebbiolo wine unlike any other. The bright, cherry flavors and rose and violet aromas that are unmistakably Nebbiolo are still there, but the tannic backbone is much lighter, less obtrusive. This is alpine Nebbiolo. It has more in common with the Nebbiolo (locally called Spanna) grown in the Val D’Aosta or the Nebbiolo from Gattinara or Ghemme in the alpine hills of Alto Piemonte, than it does with Barolo or Barbaresco.
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