The word Nebbiolo is derived from the Italian word nebbia. And this is an appropriate term, as Nebbiolo is a late-ripening variety. It is often harvested in mid-October, about two to three weeks after other local grapes such as Barbera.
Since fog permeates the vineyards in many parts of Piedmont in late September and October, Nebbiolo vineyards must be located above the fog level. This is to receive as much sunlight as possible for ripening.

As 'important' as it is, Nebbiolo can be versatile. In fact, it forms the basis of seventeen different DOC and DOCG wines in Piedmont. And some of them, like Barolo and Barbaresco, are enormously famous.

Acidity levels vary from area to area. Because the thumbprint of a Nebbiolo-based wine is the tannic level, as the variety is among the most tannic in the world. We like to think we produce with the right degree of balance.

This translates into considerable ageing potential, with good acidity and depth of fruit. Without ever pushing towards the design of a rough and bitter wine that needs time to stabilise and lose its youthful bitterness. Our Langhe Nebbiolo can in fact delight even after years and years, vinified in a skilful balance of flavours and aromas.