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| Drinking Windows and Values |
| Drinking window: Drink between 2008 and 2011 (based on 24 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 3 notes) - hiding notes with no text | | | Tasted by Rich S on 10/28/2010 & rated 91 points: Medium ruby color with good clarity. Dried cherries, fresh cut flowers, strawberry and baking spice notes on the nose. Similar flavors on the palate with tart cherry really being the dominant flavor. The overall fruit level seems to have diminished and the acid is on the decline as well so I would say drink up if you are holding any of this vintage. It is still a pleasure to drink with a silky mouthfeel and low alcohol. Will definitely seek out more recent vintages of this wine. (1495 views) | | | Tasted by Rich S on 7/31/2009 & rated 93 points: Wow. This wine really showed great tonight. Dark ruby in the glass with perfect clarity to the edges. Gorgeous nose of red fruit, cinammon, black licorice and brown sugar. Similar flavors on the palate with the black licorice and cherry and strawberry notes coming through. Light to medium bodied, mouth watering acidity, low alcohol, silky smooth mouthfeel and long, lingering finish. This is the perfect food wine for some traditional Italian salumi and cheeses. A real classy wine that brought me back to when I first tasted it in Italy a couple years ago. (1659 views) | | | Tasted by wirelesswine on 6/8/2008 & rated 90 points: Very light color, beautiful mouthfeel, so well balanced with strawberries and a floral element, very nice food wine. (1723 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.
On weinlagen-info |
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