Wines made from Nebbiolo grapes of Colline Novaresi

Discover the best wines made with Nebbiolo as a single variety or as a blend of Colline Novaresi.

Wine made from Nebbiolo grape variety>Italy >Piémont >Colline Novaresi

More informations about the variety Nebbiolo

A very old grape variety grown in the Italian Piedmont. It has a great resemblance with the Freisa, which also comes from the same Italian region. Among the various massal selections made in Italy, we find lampia, michet and rosé. It can be found in Italy, Austria, Bulgaria, Cyprus, Greece, Mexico, the United States (California), Australia, etc. In France, it is practically unknown, perhaps because it is a delicate and demanding grape variety with, among other things, a fairly long phenological cycle.

More informations about the region of Piémont

The wine region of Colline Novaresi is located in the region of Piémont of Italy. Wineries and vineyards like the Domaine Cantalupo or the Domaine Cantalupo produce mainly wines red, white and pink. The most planted grape varieties in the region of Colline Novaresi are Nebbiolo, Chardonnay and Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Colline Novaresi often reveals types of flavors of strawberries, red fruit or non oak and sometimes also flavors of earth, oak or spices.

What are the typical flavors of the Nebbiolo grape variety?

Red fruitPresent in 33% of Nebbiolo
EarthPresent in 30% of Nebbiolo
OakPresent in 24% of Nebbiolo
Non oakPresent in 20% of Nebbiolo
SpicesPresent in 18% of Nebbiolo
Black fruitPresent in 14% of Nebbiolo
MicrobioPresent in 12% of Nebbiolo

VegetalPresent in 10% of Nebbiolo
FloralPresent in 9% of Nebbiolo
Dried fruitPresent in 5% of Nebbiolo
Tree fruitPresent in 4% of Nebbiolo
Citrus fruitPresent in 3% of Nebbiolo
Tropical fruitPresent in 1% of Nebbiolo
StrawberriesPresent in 1% of Nebbiolo

News about the grape variety Nebbiolo

Hugh Johnson: ‘I’ve formed a bond with Grillo and flirted with Verdicchio’

I’d like to say we took advantage of the lockdown and its related commotion to do a stock-take, explore new avenues, turn over intriguing stones, widen and deepen our drinking, taking careful notes as we went. Sadly, no. I won’t say we got stuck in a rut, but we did tend to stick with comfort wines – and “comfort”, in our case, means familiar. Regular readers of this quarterly column can probably guess the labels on the resulting empties. We have a wider range of comfort foods, I’m afraid, than ...

Barolo’s en primeur set to grow

On 28 October 2022, the second edition of Barolo en primeur will take place. A collaboration between the Cassa di Risparmio di Cuneo Foundation, CRC Donare Foundation, and the Consorzio di tutela Barolo Barbaresco Alba Langhe e Dogliani, it’s an auction of unique Barolo wines with social responsibility at it’s heart, aiding local not-for-profit organisations and charities, as well as those further afield. As with last year’s auction, 14 barriques will be auctioned by Christie’s simul ...

Kerin O’Keefe: Decant older wines? Never

I’ve had the ‘decant or not decant’ conversation countless times with wine lovers and industry insiders, and have discovered that most either love or hate these seemingly benign glass containers. I fall firmly into the hate ’em camp, especially when it comes to decanting old wines. Aged wines are fragile, and after years of being under cork the sudden explosion of oxygen creates the worst possible shock. On impact, the wine loses aromas and flavours that will never be recovered. Decanting is lik ...