Nebbiolo is a grape variety, which produces a coloured berry grape (black). It is
considered one of the most refined grape varieties, suitable for high-quality wines
capable of long ageing. The word Nebbiolo could be derived from the Italian word
nebbia which means fog in English. It is not clear if the namesake comes from the
look of the grape, which is dark, but fogged by bloom or because the grapes ripen
very late and are often picked during the foggy autumn period. It produces high
quality grapes, for different aspects, but especially for the completeness of all
its characteristics; a good balance among the colour, the body, the acidity, the
volatile and persistent aromas and the alcoholic structure. So it is a grape suitable
to be vinified alone or with minimum quantities of other grapes, to produce wines
defined “noble” of good body and long life, upon an appropriate repining (ageing)
. By definition it is a grape variety suitable for long ageing, indeed it is stable
for aromas and colour. When the repining is finished, the wines, produced with Nebbiolo
grapes, have scents of fruits, dry flowers and spices. The taste is smooth, well-bodied
with a pleasant tannins. Normally it is vinified alone to bring out its features.
A red grape variety cultivated in particular in Piedmont (especially in Laghe hills
among Dogliani, Alba, Acqui e Ovada, but also in the province of Asti), in Lombardia
(especially in Oltrepò Pavese), in Liguria (area of Imperia) and in Valle d’Aosta.
The wine, produced with Dolcetto grapes, displays an intense ruby red colour with
tints of violet. The nose has usually aromas of liquorice, bitter almond, blackberries
and cherries and sometimes flowers hints. In the mouth it is dry, slightly bitter,
medium-bodied, slightly acid, tannic enough, smooth and well-balanced. It is a wine
which becomes ready very soon, it is better to drink it within the first year after
the harvest or however after a short ageing.
The Barbera is a wine of Piedmont, where for tradition it is indicated like a female
name la Barbera in Italian. This grape variety is not so old as others cultivated
in Piedmont, for example Moscato, Grignolino (cultivated especially in the Province
of Asti) and Nebbiolo. Its development was constant over the centuries and today
this red vine is the most popular in the region. A wine of great class, appreciated
on the international tables, is also suitable for the preparation of typical Piedmontese
dishes, like roasts and risotto. A well-bodied wine, full in personality; for many
years the Barbera represented the classic red wine for every meal, at the beginning
appreciated by Piedmontese consumers, then Lombard ones, and now in different parts
of Italy, especially the North. It has two DOCG, Barbera d’Asti and Barbera del
Monferrato Superiore, and five DOC: Monferrato, Alba, Piemonte, Coste del Sesia,
e Pinerolese. From 2000 there are three subzones (cru) which delimit the most important
high quality areas of Barbera d’Asti: Nizza (the most representative), Colli Astiani
and Lauretum.
The Cabernet-sauvignon is a grape variety from Bordeaux and it is the most renowned
variety for the production of high quality and long ageing in the world. In Italy
there are many versions, in single-variety vinification or with others red grapes.
It can adapt itself to different climatic conditions and vinification techniques,
keeping its recognisability characteristics, but also expressing those of the terroir.
It is able to produce intense wines, already in the colours, rich of tannins and
aromatic essences, suitable for long ageing. Thanks to the good structure of this
vine, long macerations and ageing in wood (especially French oak) are possible in
order to exalt in the years a complex and charming bouquet.