Nebbiolo is one of Italy’s most ancient and revered grape varieties, with records dating back to the 13th century. Thought to take its name from “nebbia” (Italian for fog), referring to the mist that blankets the vineyards of Piedmont during harvest, Nebbiolo has long been associated with the production of Barolo and Barbaresco, two of Italy’s most prestigious wines.

Historically, Nebbiolo was a favorite of nobility and the clergy, with vineyards meticulously documented as early as the Renaissance. By the 19th century, Barolo was transformed from a sweet wine into the dry, structured red we know today, thanks to figures like Camillo Benso, Count of Cavour, and the pioneering French enologist Louis Oudart.

Nebbiolo is notoriously finicky, requiring specific hillside sites with optimal sun exposure to ripen fully. Despite its delicate, floral aromas of roses and violets, Nebbiolo is known for its firm tannins and high acidity, which allow it to age for decades. While primarily grown in Piedmont, small plantings exist in Lombardy’s Valtellina, as well as in pockets of California, Australia, and Argentina.

Few grapes in the world have the historical prestige and aging potential of Nebbiolo, making it a true icon of Italian winemaking.