Nebbiolo Wine

Nebbiolo (pronounced neh-bee-olo) is a red grape variety that produces complex, ageworthy red wines that are widely considered some of the finest in the world. Although not as popular as other red varieties such as Merlot or Cabernet Sauvignon, Nebbiolo is a key player in the Italian wine landscape, creating complex and concentrated single-variety wines as well as being used in blends alongside other native grapes like Croatina and Vespolina. It is the powerhouse grape behind the coveted Italian wines of Barolo and Barbaresco.

Nebbiolo produces wines with a strong character. Although they are usually pale in color, the wines are very expressive, with concentrated flavors and high levels of both tannin and acidity. Nebbiolo is sometimes compared to the wines of Burgundy, owing to its pale ruby-garnet color and its expressive aromatics. When you pour a glass of a Nebbiolo wine, you are likely to get hints of rose petals, cherries, anise and sometimes even tar or smoke.

While Nebbiolo wines can taste great when they are young, careful cellaring can help many of them to improve with age as they develop more balanced and complex flavors. So, the next time you’re making risotto, enjoying a special meal of steak, roasted pork or game, or cooking up a meaty pasta dish with mushrooms or truffles, think about opening a bottle of Nebbiolo. This fine Italian red is definitely worth trying out.

Read our beginner’s guide to Italian wine.

Nebbiolo is most famously grown in the Piedmont region in northwest Italy, where it is used in the production of some of Italy’s most renowned and prized wines, including Barolo and Barbaresco. These wines are loved for their complexity, tannin structure and ability to age for many years, often decades.

A little further north, Nebbiolo goes by the local name of Spanna in the Alto Piemonte regions of Lessona, Gattinara, Ghemme, Boca and Bramaterra—whose wines have become more popular over the last decade and are an insider secret amongst Italian wine aficionados and sommeliers.

Outside of Piedmont, Nebbiolo is grown in other Italian regions such as Lombardy and Valle d’Aosta. Across the border in the Swiss canton of Ticino, it’s known as Chiavennasca and is often used in blends.

In recent years, Nebbiolo has been planted in other parts of the world. This includes California and Washington in the United States, Australia (particularly in the Adelaide Hills and King Valley) and Mexico. Nebbiolo wines from warmer climates maintain the grape’s hallmark characteristics of high acidity and pronounced tannins but are often a bit more fruit-forward.

Whether in the traditional wines of Barolo and Barbaresco or in wines emerging from international regions, Nebbiolo is known for producing dry, full-bodied red wines with distinctive aromas.

Nebbiolo wines are known for their high acidity, tannin structure and relatively high alcohol content. These qualities combine to make them powerful and robust, and also give them great aging potential. The best Nebbiolo wines can be aged for decades. Over time, the tannins soften and the wine becomes more balanced and nuanced. Typically a beautiful garnet-red color when young, Nebbiolo wines tend to become more brick-orange as they age.

Nebbiolo wines have complex aromas and flavors. Expect notes of cherries, raspberries, roses, violets and dried herbs. As the wine ages, these flavors evolve with earthier notes of tar, anise, leather and a hint of truffle emerging.

Nebbiolo is often praised as a wine that really expresses the unique characteristics of the place where it’s grown. This means that the location of the vineyards can significantly impact the taste and aroma of the wine. Even so, you can usually expect this full-bodied wine to have strong tannins, a complex array of flavors and bright acidity.

Nebbiolo is prized for its nuanced aromas of rose, violets, raspberry and red cherry. You might also catch the scent of clove, fruitcake, anise or even a hint of tar. If the wine comes from cooler climates, it might smell like sour cranberry, rose hips or terracotta pots.

When you take a sip, look for flavors of red cherry, rose petals, anise, coffee and earthy tobacco. As Nebbiolo wines age, they tend to go from light ruby red in color to brick-orange. Aromas and flavors deepen to include hints of mushroom, wood smoke, white truffle, leather and herbs.

With their strong acidity and tannins, Nebbiolo wines are the perfect match for rich, filling dishes. Pair Nebbiolo with hearty meals like beef or game meats, dishes with truffle or a robust risotto. This wine’s high acidity helps balance out fatty dishes like beef short ribs, herby pork sausages or a juicy ribeye steak.

While Nebbiolo is often enjoyed with Italian dishes like pasta Bolognese or eggplant parmesan, it’s not just for Italian food. The wine’s red fruit flavors and warm spice hints also pair well with many Asian dishes.

For cheese enthusiasts, Nebbiolo goes great with aged cheeses like Parmigiano-Reggiano or Pecorino. On the other hand, creamy cheeses like Taleggio or Camembert can provide a smooth contrast to Nebbiolo’s tannins.

Nebbiolo is best served slightly cooler than room temperature, around 60-65°F. If it’s too warm, the flavors and aromas could become muted, and the tannins too bitter.

Given its high tannin content and complex flavors, Nebbiolo can benefit from decanting to allow the wine to “breathe.” This softens its tannins and helps those dark aromas and flavors to fully develop. Decant Nebbiolo at least two hours before you plan to serve it.

Serve your Nebbiolo in an oversized red wine glass to better appreciate its complex aromas.