Nebbiolo
The grape of Barolo and Barbaresco: pale but powerful, with roses, tar and cherries. A few dedicated American growers in California, Washington and Virginia take it on.
Nebbiolo is the noble red grape of Piedmont, Italy, behind the famous wines of Barolo and Barbaresco. Its name probably comes from nebbia, the fog that settles over Piedmont's hills at harvest. It's notoriously fussy about where it grows, which is why it's rare in the U.S., but a handful of dedicated American growers make compelling versions.
What It Tastes Like
Nebbiolo looks deceptively light, a pale garnet, but it packs high acidity and very firm tannins. The classic description is tar and roses, alongside red cherry, licorice, dried herbs and earth. It usually needs years of aging to soften and is best with food.
Where It Grows
Look for Nebbiolo in California's Central Coast (including Santa Barbara County and Paso Robles), the Sierra Foothills and Santa Clara Valley, as well as Washington and Virginia. Plantings are small and often the passion project of an Italian-focused winemaker.
What to Look For
- Single-variety Nebbiolo, ideally with some bottle age.
- Nebbiolo rosé, a lighter, early-drinking style.
Where to Find Nebbiolo
Wine regions on American Winery Guide where Nebbiolo is grown or poured: