Are you familiar with the Nebbiolo grape–the same grape used to make Barolo and Barbaresco, the powerful, structured red wines with rich complexity from the Langhe region of Piemonte?
Did you know that Nebbiolo can be made as a white wine?
In the very north of Italy, not far from the Swiss border, is the Valtellina region of Italy. It is believed that Nebbiolo, locally known as “Chiavennasca”, originated here and moved to Piemonte over time. The Adda River valley runs west to east, a channel for breezes coming from Lake Como to its west. Nebbiolo grows on steep, southward facing slopes, getting lots of sun exposure with the cooling influence of the breeze.
The red wines made from Nebbiolo in Valtellina are different from their cousins in Barolo and Barbaresco. With the climate, it ripens later, allowing the tannins to soften; this softer expression has the floral, herbal, and red fruit characters of a Barolo but is more approachable (and affordable) for most wine drinkers. The Sforzato style is made using partially dried grapes, like an Amarone. This is a rare combination of power and elegance.
Nebbiolo can also be made into a white wine. Our example from Casa Vinicola Pietro Nera is a crisp, dry, refreshing white wine, perfect for summer sipping by the waterside, or served with soft cheese.
The grape: Nebbiolo is almost always used to produce red wines that are well structured (high acidity and tannin), and as they develop, they show dried rose and red fruit characters. In this case, the juice is pressed from the skins and seeds, and fermented as a white wine.
The winemaking process: the wine is stainless steel aged. It is 80% Nebbiolo, and blended with 17% Chardonnay and 3% local varietals.
The family: The Nera family is now in the 3rd generation of winemaking. Started by Guido Nera in 1940, and built into prominence by Pietro Nera (affectionately known in the family as “Papa Pietro”), it is now run by brothers Stefano and Simone and sister Angela. Stefano is the winemaker and leads oversight of the vineyards, with clone selection, training, and vine management as key decisions that have to be made. Simone looks after the business interests. Angela looks after bookkeeping.
The wine: A very fresh white wine, with crisp fresh fruit that is a reminder of those valley breezes. Pours straw with green highlights, and an intense aroma profile featuring lemon, green apple, floral, and wet stone characters. Firm acidity that is a signature of Nebbiolo (whether made into a white or red wine). A great drinker all year round but particularly on warm days.
What to eat with it: serve with soft cheeses, poultry, seafood, or roasted vegetables.
We will feature this wine during a live tasting on Instagram on Wednesday, July 28 at 7 pm US ET.