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Nebbiolo d’Alba

by Joanna On September 9th, 2015

As the weather turns our minds also turn, back to red wines from white.  May we suggest something a little off the beaten path for you to discover in the Autumnal months.  Nebbiolo d’Alba.

Nebbiolo d’Alba, a historical Italian wine DOC created in 1970, is synonymous with the crunchier Nebbiolo wines of the Roero region, north of the river Tanaro. This DOC can be applied to all wines lying outside the Langhe region, of which the sandier Roero makes up the largest part. Nebbiolo d’Alba DOC has to be 100 percent Nebbiolo, and must be aged for 12 months prior to release.


A description of Nebbiolo d’Alba and how it is made comes from

Top producers often make Langhe Nebbiolo from their young Barolo and Barbaresco vines, but some employ vines planted in soils that yield elegant wines without the complexity and tannic strength required to produce Piedmont’s dynamic duo.

Other winemakers choose to reclassify their aging Barolo and Barbaresco as Langhe Nebbiolo if they feel certain lots of wine don’t have the staying power needed for their top wines.

“We make our Langhe Nebbiolo from young vines and age it for six months in steel,” says Giovanna Rizzolio of Cascina delle Rose. “It shows Nebbiolo’s bright, charming side.”

On the other hand, Nebbiolo d’Alba is made from vines situated outside of the Barolo and Barbaresco growing areas, and must be made entirely of Nebbiolo (Langhe Nebbiolo must contain at least 85 percent, although most producers insist they use only Nebbiolo).

The best examples of both denominations deliver drinkable wines that boast crunchy red-berry flavors, vibrant acidity and supple tannins.

Tino Colla, co-owner of Poderi Colla and younger brother to Beppe Colla, one of Barolo’s top winemakers, eschews Langhe Nebbiolo in favor of Nebbiolo d’Alba.

“Nebbiolo d’Alba isn’t a declassification of another wine, namely Barolo and Barbaresco, but it is instead a wine in its own right,” says Colla. “A quintessential Nebbiolo d’Alba is all about balance and enjoyment, displaying floral and delicate red fruit sensations alongside integrated tannins and fresh acidity.”


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