North-West Italy - Varieties, denominations and winemaking - Nebbiolo denominations
4 important questions on North-West Italy - Varieties, denominations and winemaking - Nebbiolo denominations
What are the differences of Barbaresco DOCG vs Barolo DOCG?
- Vineyards at lower altitude
- Climate slightly warmer
- Harvest a week earlier
- Riper style
- shorter ageing requirements;
- 2 years DOCG and 4 years for Riserva
- 1/3rd of Barolo size
- The Queen of Piemonte; more feminine wines, less bodied, more aromatic, fruity and perfumed.
- Still lot of tannins and acidity
What is similar for Barbaresco DOCG and Barolo DOCG?
- 100% nebbiolo
- 56hl/ha yield
- MGA indication
- Very good, outstanding quality
- premium, super premium priced
What was the traditional winemaking style for Nebbiolo, and how did it evolve in the late 1970s and early 1980s? And currently?
- Long maceration on skins (3-4 months)
- Ageing 5-8 years in large old wood to soften tannins
70/80s (Angelo Gaja):
- deeper colour, softer tannins, less ageing, new oak flavours
- higher quality and price
- Picking grapes with ripe skins and sees (less aggressive tannins)
- 3-4 weeks maceration
- Large french/slavonian oak or combination with smaller barriques
- small proportion new oak
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Beside Barolo and Barbaresco DOCG, which other Nebbiolo DOCs exist?
- Roero DOCG; north, closer to Milan
- Gattinara DOCG & Ghemme DOCG; continental climate, higher diurnal range than Barolo -> more acidity, light bodied, intense perfume. Gravelly, volcanic soils.
For early drinking; young vines, shorter maceration and maturation, therefore cheaper.
- Langhe Nebbiolo
- Nebbiolo d'Alba
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