Wines Nebbiolo

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Wine Mauro Molino Langhe Nebbiolo DOC

PLN 145.00

Red Dry Italy

PLN 130.50

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Red Dry Italy

Wine Mauro Molino Barolo DOCG

PLN 266.00

Red Dry Italy

PLN 239.40

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Red Dry Italy

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Wine Fratelli Alessandria Barolo DOCG

PLN 349.00

Red Dry Italy

PLN 314.10

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Red Dry Italy

Wino La Spinetta Barbaresco Valeirano 2013 - Czerwone, Wytrawne

Wine La Spinetta Barbaresco Valeirano 2013

PLN 899.00

Red Dry Italy

PLN 809.10

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Red Dry Italy

Origin and cultivation of the nebbiolo strainThe available

historical records indicate that the nebbiolo strain has been present on the wine map of Italy since at least the 13th century, inhabiting its northern regions of Piedmont and Lombardy. Its name comes from the word "nebbia," or more accurately, the fog that envelops the vineyards in September and October, just before harvest. The plots themselves are usually located on hills, above its level, in order to collect as much sunlight as possible.

Growing nebbiolo is not the easiest thing to do. This grape blooms early, ripens late and poses a major challenge to the winemaker, whose goal is to bring the grape to full maturity. At the same time, it is able to repay wonderfully, being, as a result, some of the best Italian and world wines - representing with dignity the terroir on which it grew.

It is also worth noting the local etymology of nebbiolo in Lombardy, because there we can meet with a different, less common name - chiavennasca

.Characteristics of the nebbiolo strainWines

created from the nebbiolo strain are characterized by a bright red color, which further softens with age. Pairing with the color is a subtle rose aroma accompanied by red fruits. The true temperament of the wine, however, is known at the moment of contact with the taste buds in the mouth. For then we will experience a complex structure, full of expressive tannins and pronounced acidity.

The extraordinary essentiality of nebbiolo wines makes them versatile, but also long-lived spirits, which can go to the cellar for several years to mature and develop tertiary aromas. Among them we can find leather, tobacco or wood smoke. It is also worth remembering that with ageing the wine will strive for a perfect balance - the expressive tannins will mellow, and the complexity of aromas and balsamicity in the mouth will increase.

For long aging the best choices are wines from the Barolo and Barbaresco appellations. A younger, but definitely noteworthy version of this wine is produced in the Langhe appellation. Nebbiolo, which comes from there, reaches its full readiness more quickly

.With which dishes to pair wines from the nebbiolo varietal?

Nebbiolo transforms into wines that are concentrated, tannic and with acidity present, which means that for the ideal pairing we need structured and fatty dishes. Red meats such as beef or pork will work well, also accompanied by aromatic accompaniments. Interestingly, these wines wonderfully enhance spicy Asian cuisine. If you want to serve nebbiolo with a cheese board, on the other hand, it is worth placing creamy, fatty and aromatic suggestions of soft cheeses, such as brie, feta or goat cheeses.