Nebbiolo

The Nebbiolo grape is virtually exclusive to the Piedmont region of north-west Italy. Although it is grown elsewhere, such as Argentina, Australia, California, New Zealand, South America and South Africa, no region outside Italy has shown much potential for high quality wine production from this grape.

This grape is responsible for several of Italy's - and the world's - finest red wines. The red wines of Piedmont (Barolo, Barbaresco) are regarded as some of the greatest wines in the world.

Wines made from Nebbiolo are typically dark, tannic, tart, and alcoholic. If drunk too young, Nebbiolo can be fiercely aggressive, as it takes a few years for the high levels of tannin and acid to retreat and release the incredible flavours of tar and roses, backed up by chocolate, cherries, raisins, violets, black liquorice, tobacco and herbs.

In the past, the best of these wines, like many Cabernet Sauvignons, were too tannic to drink in their youth and required a long period of mellowing. However, more Nebbiolo-based wines are being made to be enjoyable in their youth, and modern styles mature in five years rather than the traditional 20.