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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 89 pts. in 4 notes) - hiding notes with no text | | | Tasted by Mr.T on 12/29/2012 & rated 92 points: Nice maturity. Cherries, sottobosco and tar with a sweet fruit core. Fine minerality and a good balance between acid and tannins. Drinks very nicely now! (2992 views) | | | Tasted by BillB656 on 11/25/2010: Ready to drink but no hurry here. Plenty of structure, plenty of dark cherry fruit and good development of dried orange peel, fennel, some tar, dried roses. Well integrated and darned fine balance. Not the deepest barolo but very good. (3066 views) | | | Tasted by Whitman on 10/11/2008 & rated 86 points: Decent nebbiolo aromas and flavors with plenty acidity. Drink soon. (3327 views) | | | Tasted by Nickel on 2/10/2008: Gorgeous nose. Floral and truffle. The palate is refined and finishes strong. Great. (3416 views) |
| Fratelli Brovia 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 CellarTrackerCa'miaThe Ca’Mia vineyard (Serralunga d’Alba, as well called Brea) has a clay and limestone soil. The position is South – East and South and the height is0 m.
Year: 1955
N° of bottles produced approx.: 3,700
Vintage period and management: The manual harvest of the grapes takes place at the half of October.
Fermentation: With controlled temperature (about 28°C) for a period of 15 – 20 days.
Ageing and refining: The ageing takes place in French oak (mid size barrels of 30 Hl.), where the wine is allowed to mature for 2 years. After the ageing, the wine is put in the bottles without any filtration. The refining is carried out in a place at constant temperature and right humidity, protected from sunlight and artificial light.
Tasting properties: A very complete and long aging wine from a great vineyard of Serralunga d'Alba. The colour is intense ruby red. The smell is intense, pleasant, balanced and spicy with a bouquet of plums, cedar, tobacco, liquorice, soy and floral notes. The taste is full bodied, concentrated and rich, with a firm tannic structure that classic Barolo need for a long ageing .
On weinlagen.info
Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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