Nebbiolo
Nebbiolo is one of the most ancient and noble grapes of the rich Italian ampelographic heritage. According to some, the name Nebbiolo derives from the fog that envelops the vineyards during the harvest. Nebbiolo produces red berried grapes and is native to Piedmont and in particular to the Langhe area, where it is able to express itself at very high levels in the appellations of Barbaresco and Barolo. Nebbiolo is also grown in the nearby region of Roero, in Valtellina with the name of Chiavennasca and in the small Sardinian enclave of Luras, where it was introduced by the Piedmontese in the 19th century. Also in the Piedmont area of Gattinara and Ghemme, near the Sesia river, Nebbiolo has found a territory of choice producing wines of great complexity and suitable for aging thanks to rare pedoclimatic conditions that combine excellent thermal excursions with alluvial and volcanic soils. .
Nebbiolo is an extremely territorial and demanding vine from a pedoclimatic point of view, so much so that it is grown almost nowhere else in the world outside its territory of origin. It has a late ripening, with harvest around mid-October and needs sunny, breezy exposures, but a cool climate with good temperature ranges. As for the soils, it prefers soils composed of clayey limestone marl, which enhance its natural elegance. With a vineyard area that in Italy amounts to almost 6000 hectares, it remains however the reference variety of Piedmont with the aforementioned Barolo and Barbaresco: two very different expressions of Nebbiolo that tell diversified production traditions based on aging techniques, duration and especially to the areas where it is cultivated, recognizable on the basis of the composition of the soil and exposure. Among these factors, the use of the wood chosen for aging has created, at least in the case of Barolo, different schools of thought and, in this specific case, has generated a rift between the supporters of more traditional methods of winemaking and the innovators who, according to the former, they would be guided by the adaptation of the product to the dominant taste in international markets. However, the expressive potential of Nebbiolo remains assured with respect to aging which, in addition to amplifying the aromatic range by giving very refined and pleasant tertiaries, manages to gain softness by smoothing a high acidity and a consistent tannic charge. In fact, Nebbiolo remains one of the few grape varieties capable of combining power and expressive finesse: the refined bouquet combines a dense tannic texture and high acidity, which always guarantee great balance and remarkable longevity.
Buy Nebbiolo
For those who know or closely attend the world of wine, buying a good bottle of Nebbiolo can be an almost daily experience. This is because with Nebbiolo we are dealing with a main grape variety and appellations that over time have earned the favors of experts thanks to their elegance and nobility. Loving Nebbiolo means joining a community of true connoisseurs who can choose between young and promising versions or decide not to settle for aging and truly expressive wines. On our site you will find a wide selection of wines from this vine and with a few clicks you can buy the bottle of Nebbiolo you wanted online, being guided by detailed cards and the advice of our sommeliers.
What are the characteristics of a pure Nebbiolo wine?
Nebbiolo has very recognizable characteristics on the basis of a strong tannic texture and a consistent acidity which also determines its great aging capacity. Ruby red in color often tending to garnet and of medium intensity, it has floral hints of rose, cherry, red fruits on the nose, while the evolution in wood gives hints of leather, tobacco dust, terracotta and leather, with some earthy and animal.
What are the best Nebbiolo food pairings?
Nebbiolo is perfect to be consumed with complex meats such as stews and stews, but it is also perfect in combination with game and mushroom-based first courses. Another interesting combination is with cheeses, even if for some the bitter hue that Nebbiolo can help to emphasize is not too pleasant.
Why does the best Nebbiolo come from Piedmont?
The pedoclimatic configuration of Piedmont has allowed the development of a long production tradition with respect to Nebbiolo which has also contributed to consecrate this region as the land of choice for a refined and elegant wine, made famous also by great historical figures. In particular, the Langhe, with very different geological conformations dating back to 7 million years ago, today retain sedimentary clay-limestone marls responsible for this particularity. The recent discovery of a volcano in the Gattinara area and the alluvial typicality of the soils of Ghemme represent further geological conformations suitable for this variety.
Barolo DOCG 2019 Villa da Filicaja
The Barolo from the Conte di Villa da Filicaja Collection is obtained from a selection of grapes from different municipalities in the Barolo area, including Castiglione Falletto, Cherasco, Diano d'Alba, Verduno and Grinzane Cavour.
It is produced with Nebbiolo grapes only, harvested exclusively by hand in October and fermented with maceration for 14-16 days at a controlled temperature of 28-30 ° C. Once the malolactic fermentation is complete, the wine undergoes an aging of 38 months in mixed oak...
View product pageBarolo DOCG 2019 Sabaudo
Barolo di Sabaudo is a wine obtained from the prince of the Piedmontese Langhe vineyards: 100% Nebbiolo, a faithful reflection of its terroir of origin. Harvested in the first half of October, this grape is able to give the wine a unique and unmistakable taste. The label depicts Vittorio Emanuele II, protagonist of national unification along with Cavour and Garibaldi, and first King of Italy from 1861 to 1878.
The must is cold macerated for 3 days, then fermented in steel vats at a controlled tem...
View product pageBarolo DOCG 2019 Sabaudo






Barolo DOCG Riserva 2019 Sabaudo
Barolo Riserva di Sabaudo is a red wine produced exclusively with Nebbiolo grapes from 11 municipalities in the Barolo area. This wine represents a classic and refined interpretation of the Barolo denomination, with an elegant structure and a sumptuous character. The label depicts Vittorio Emanuele II, protagonist, with Cavour and Garibaldi, of the national unification and first king of Italy from 1861 to 1878.
The vinification involves a pressing and destemming followed by fermentation in stainl...
View product pageBarolo Riserva DOCG 10 anni 2014 Bel Colle
Bel Colle’s Barolo Riserva 10 anni is produced in Verduno, one of the most renowned areas of the Barolo denomination. This wine is obtained exclusively from Nebbiolo grapes, grown in the Monvigliero and Boscatto vineyards on calcareous-clayey soils at altitudes between 300 and 350 meters above sea level.
The vinification involves a 15-day maceration on the skins, followed by fermentation with indigenous yeasts. The wine ages separately for 5 years in large oak barrels for each vineyard, Monviglie...
View product pageGattinara DOCG Tre Vigne 2020 Travaglini
The Gattinara Tre Vigne di Travaglini was born in vineyards located in the Vercelli municipality of Gattinara, in the northern part of Piedmont.
It is produced exclusively with Nebbiolo grapes, harvested and selected only by hand in the first ten days of October. Fermentation takes place in stainless steel tanks at controlled temperature for 15 days. Subsequently the wine ages for 40 months, of which 30 months in Slavonian oak barrels and a part in smaller woods for 10 months. This wine ages for ...
View product pageBarbaresco Gallina DOCG 2022 La Spinetta
This interesting reality operates in different areas of Piedmont, as well as in Tuscany, producing wines of excellent quality, always faithful to the territory of origin. The search for the best parcels in the Langhe led the winery to purchase a splendid vineyard in the Gallina di Neive cru.
These are old vines of over 55 years, cultivated at an altitude of 250 meters with exposure to midday, on soils of calcareous marl rich in sands. The vinification takes place in steel tanks with a maceration ...
View product pageSforzato di Valtellina DOCG Sfursat 5 Stelle 2021 Nino Negri
Nino Negri's Sforzato di Valtellina 5 Stars is born in vineyards located in Valtellina, north of Lake Como in the province of Sondrio.
It is produced exclusively with Nebbiolo grapes, harvested only by hand during the month of October; the bunches are placed in crates and left to dry naturally for about 2-3 months. Fermentation takes place in stainless steel tanks at a controlled temperature of 25-27 ° C for 16 days. Subsequently the wine ages in barrique for 16 months, and for further 3 months i...
View product pageBarolo DOCG Bussia 2020 Ceretto
Barolo Bussia Ceretto comes from grapes from suitable vineyards in the Langa, in the province of Cuneo. Bussia is one of the largest Barolo crus in the Langhe.
It is obtained entirely from Nebbiolo grapes vinified at a controlled temperature in steel tanks. After the malolactic fermentation, the wine ages for 24 months in oak barrels before being bottled.
Barolo Bussia has a bright red color with garnet hues. The nose opens with hints of undergrowth, earth, red fruit with citrus notes. The sip is ...
View product pageBarolo DOCG 2021 Pio Cesare
This Barolo di Pio Cesare is made up of a careful selection of Nebbiolo grapes from some of the most suitable vineyards of the appellation, located in Serralunga d'Alba, Grinzane Cavour, La Morra, Novello and Monforte d'Alba.
At the end of the manual harvest, the must ferments in steel with maceration on the skins for about 30 days. The wine ages for about 30 months in French oak barrels, in Slavonian oak barrels and for a small part in barrique.
In the glass it has a ruby red color. The bouquet i...
View product pageBarolo DOCG Bussia 2020 Prunotto
Barolo Bussia was born in the homonymous vineyard inside the Prunotto estate of the Marchesi Antinori, in the Cuneo municipality of Monforte d'Alba, in Piedmont.
It is produced with 100% Nebbiolo grapes, harvested and selected only by hand in October. Fermentation takes place, with maceration, in stainless steel tanks, at a maximum temperature of 30 ° C, for 15 days. After malolactic fermentation, the wine ages for 18 months in oak barrels of various sizes before being bottled.
It is characterized...
View product pageBarbaresco DOCG 2021 Beni di Batasiolo
Barbaresco is produced by the Batasiolo company, owned by the Dogliani family, which has been producing wine in the Langhe for over 4 decades.
The Nebbiolo grapes are destemmed and fermented with maceration on the skins for at least 10-12 days in temperature-controlled steel tanks, with periodic pumping over. Subsequently the wine ages in Slavonian oak barrels, in French oak tonneaux and subsequently in stainless steel tanks, to continue in the bottle.
Garnet red in color, it expresses aromas of f...
View product pageBarolo DOCG Palás 2021 Michele Chiarlo
The Barolo of the Palás line by Michele Chiarlo comes from the Monforte, Verduno and La Morra vineyards, located in the province of Cuneo.
It is made entirely from Nebbiolo grapes, harvested exclusively by hand. Fermentation takes place in steel tanks, with maceration for 13-14 days in contact with the skins. Following malolactic fermentation, the wine ages for at least 3 years, of which 24 months in large barrels before aging in bottle.
It takes on a garnet red color with bright reflections. The ...
View product pageBarbaresco DOCG Bric Turot 2021 Prunotto
The Barbaresco Prunotto Bric Turot of the Marquis Antinori was born in soils dating back to the Tortonian - Messinian period, so-called "Fossil Marne of S.Agata", located in the heart of the Barbaresco DOCG.
It is produced with 100% Nebbiolo grapes, carefully picked and selected by hand between September and October. Fermentation takes place, with maceration, in stainless steel tanks at a maximum temperature of 30 ° C for 15 days. After malolactic fermentation, the wine ages for 12 months in oak ...
View product pageBarbaresco DOCG Matthias 2022 Ca' Viola
Ca' Viola's Barbaresco Matthias represents a new challenge that bears the name of Giuseppe Caviola's firstborn, Mattia, but ennobled in its Latin version. The vineyards are located in Neive and are two medium-slope hills.
It is obtained entirely from Nebbiolo grapes, harvested between the first and second ten days of October. Fermentation takes place for 15 days in steel tanks at a controlled temperature, with post-fermentation maceration in contact with the skins for 10-15 days. Followed by agin...
View product pageBarolo Villero DOCG 2021 Giacomo Fenocchio
Giacomo Fenocchio's Barolo Villero was born in vineyards located in the lands of Castiglione Falletto in Piedmont, from a company that concentrates its production around the great red wines.
It is produced exclusively with Nebbiolo grapes, harvested during the first 15 days of October. The fermentation, natural without adding yeasts, takes place in stainless steel tanks at controlled temperature for about 30 days. The wine ages for about 6 months in stainless steel tanks, then ages in barriques f...
View product pageBarolo DOCG 2019 Lo Zoccolaio
The Barolo DOCG Lo Zoccolaio comes from a selection of Nebbiolo grapes from the proprietary vineyards located in the municipalities of Barolo, Monforte d'Alba and Verduno.
After maceration on the skins, the wine ages in oak barrels for at least 36 months, and rests for another 6 months in the bottle to achieve the complexity that distinguishes it.
In the glass, the beautiful garnet red color anticipates intense and complex aromas, ethereal and fruity at the same time. An accessible and fruity Baro...
View product pageBarolo DOCG 2021 Giovanni Rosso
The Giovanni Rosso winery has been cultivating vineyards in the Langhe for over a century and in particular in the municipal area of Serralunga d'Alba, with plots in the famous crus Ceretta, Serra, Broglio, Meriame, Sorano, Costabella, Lirano, Damiano and Vigna Rionda.
Barolo is the classic label of the cellar, the one that best represents the territory as a whole. The grapes come from various vineyards in the municipality of Serralunga and after the harvest, they are sent to ferment in concrete ...
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