{"title":"Nebbiolo","description":"\u003cp\u003eNebbiolo is the noble red grape of Piedmont, responsible for Barolo and Barbaresco. Pale in the glass but powerful on the palate, it combines aromas of rose, tar, cherry and liquorice with high acidity and grippy tannins. Langhe Nebbiolo and Roero offer more approachable, earlier-drinking versions, while top Barolo can age for decades. Nebbiolo demands food: try it with truffle dishes, mushroom risotto, braised beef and aged Parmigiano Reggiano.\u003c\/p\u003e","products":[{"product_id":"2021-barolo-gavarini-chiniera-elio-grasso","title":"Barolo Gavarini Chiniera, Elio Grasso 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\n\u003cp\u003eCrushed violets, red cherry and an earthy undertone on the nose. Powerful but finely drawn: supple tannins give it lift, and the finish runs long on black tea and liquorice. Nebbiolo 100%.\u003c\/p\u003e\n\u003ch3\u003eThe producer\u003c\/h3\u003e\n\u003cp\u003eElio Grasso walked away from a banking career in the 1970s to make wine from his family's vines in Monforte d'Alba, moved to 100% estate bottling and in 1978 released three single-vineyard wines — Gavarini Chiniera among them. His son Gianluca joined in 1995 and runs the estate today. Of its 45 hectares only 18 are planted; the rest is kept as forest and grassland rather than turned over to more vines. Gavarini Chiniera faces south at 400–450 metres on limestone and sand, with vines 35–45 years old farmed without chemical treatments. The wine spends 30–32 days on its skins and is aged in large 25-hectolitre Slavonian oak casks. In 2021 a wet winter, a long fine summer with cool nights and a late-September harvest gave small, healthy berries and wines of real structure and balance.\u003c\/p\u003e\n\u003ch3\u003eFood and drinking\u003c\/h3\u003e\n\u003cp\u003eGood with red meat, game, mushroom or truffle dishes and aged cheese. Built to age: critics place the drinking window from the late 2020s into the 2040s, so decant it if opening young. Serve at 16–18°C. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Elio Grasso","offers":[{"title":"Default Title","offer_id":58459167293823,"sku":"HNW-5306421A","price":93.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/53064-elio-grasso-barolo-gavarini-chiniera-nebbiolo-web-vr.png?v=1789760903"},{"product_id":"2019-barolo-riserva-costa-di-bussia","title":"Barolo Riserva, Costa di Bussia 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eExotic spice, dried flowers and a herbal edge over deep, baked fruit, savoury rather than polished, in the traditional Barolo mould. Full-bodied at 14.5%, with a heavy concentration of sweet, smooth tannin coating the palate and high acidity carrying a long, savoury finish. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Sartirano family has owned and run Costa di Bussia since 1988, in the Bussia cru near the village of Monforte d'Alba, and the estate's fifteen hectares take in the vineyards of Campo dei Buoi and Campo del Gatto. Bussia's clay soils are rich in the minerals that give the wine its structure and complexity, and the slopes are steep enough that machinery is impractical, so the vines are tended by hand; the estate is farmed under SQNPI-certified integrated crop management, and every bottle comes from the eleven hectares immediately surrounding the cellar. Vinification ran in small fermentation tanks with delicate pumping over, drawing out flavour and tannin while oxygenating the wine, which then spent a minimum of thirty-six months in 5,000-litre Slovenian casks and a further period in bottle before release.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C and decant an hour ahead. It wants braised beef cheek, roast guinea fowl, mushroom risotto or a well-aged Castelmagno. Drink now or keep it for fifteen years and more. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Costa di Bussia","offers":[{"title":"Default Title","offer_id":58476403097983,"sku":"HNW-5212619A","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5212619A.jpg?v=1789921752"},{"product_id":"2024-nebbiolo-langhe-brezza","title":"Nebbiolo, Langhe, Brezza 2024","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRed berry fruit laid over rose, violet, red liquorice and a twist of orange peel. Silky and fresh in the mouth, medium-bodied, the texture smooth and the finish dry and salivating rather than grippy. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Brezza family own 12.5 hectares of vines around Barolo — plots in Cannubi, Castellero and Sarmassa, the two-hectare Santa Rosalia estate just outside the Barolo DOCG zone between Diano d'Alba and Alba itself, and further vines at Monforte d'Alba and Novello — all farmed with an environmentally minded approach and certified organic since the 2015 vintage. This Nebbiolo comes from a two-hectare vineyard planted in 1991 near the town of Barolo and organically farmed since 2010, sitting at 300 metres with a westerly aspect that catches the afternoon sun; the vines are the Lampia clone on K5BB rootstock, Guyot-pruned and espalier-trained at 3,700 per hectare, green-harvested and thinned by hand to concentrate the fruit, with green manure and cut cover crop returned to the soil and only copper and sulphur used when needed. Winemaker Enzo Brezza works traditionally and with minimal intervention: the hand-picked grapes were destemmed, crushed and fermented at controlled temperature in stainless steel with six to ten days of maceration, malolactic conversion followed at 18–20°C, and the wine rested in tank until the following spring, without oak and with the smallest possible addition of sulphur. Many of the wines here, this one included, are sealed with a glass Vinolok to hold their freshness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16°C. It goes with roast veal, tagliatelle with butter and sage, guinea fowl, or a young Castelmagno. Drink over the next two to three years; it needs no decanting, though half an hour in the glass opens the aromatics. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Brezza Giacomo e Figli dal 1885","offers":[{"title":"Default Title","offer_id":58476405293439,"sku":"HNW-5261224A","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5261224A.jpg?v=1789921799"},{"product_id":"2021-barbaresco-nubiola-pelissero","title":"Barbaresco, Nubiola, Pelissero 2021","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eSweet red fruit with the classic Barbaresco florals and a dried-herb undertow, turning velvety across the palate before a finish that dries in the way Nebbiolo does. Full-bodied at 14.5%, firmly tannic and high in acidity, the lees stirring showing as texture rather than weight. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Pelissero family has farmed at Treiso, in the heart of the Barbaresco DOCG, for generations, and has bottled its own wine since Luigi Pelissero started in 1960; his son Giorgio, who came to the cellar after studying oenology, now makes the wines across 42 hectares of SQNPI-certified sustainable vineyard. Nubiola draws Nebbiolo from six small parcels spread across Treiso, Barbaresco and Neive, planted between 1980 and 2004 at 5,000 vines per hectare and sitting between 200 and 400 metres on layers of sandstone and blue marl laid down by an ancient seabed, with the Tanaro river running through the hills and shaping the microclimate. The wine takes its name from a 1330 agricultural treatise in which a Bolognese jurist described a black grape called Nubiola, the variety known today as Nebbiolo. Fermentation ran with wild and selected yeasts in temperature-controlled stainless steel with lees stirring for complexity and texture, after which the wine spent 22 months in a mix of small barriques and 50-hectolitre casks, and a minimum of twelve months in bottle before release. The 2021 season opened mild and wet, then held fine through spring and summer with average temperatures and cool nights, giving small berries of high polyphenol content at harvest.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16-18C and decant for an hour. It goes with braised short rib, roast duck, agnolotti in butter and sage, or Castelmagno with walnuts. Drink over the next ten to twenty years. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Pelissero","offers":[{"title":"Default Title","offer_id":58476406374783,"sku":"HNW-5278021A","price":41.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5278021A.jpg?v=1789921753"},{"product_id":"2025-nebbiolo-gavarini-elio-grasso","title":"Nebbiolo, Gavarini, Elio Grasso 2025","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eIntense, crunchy red fruit with violet and black pepper around it, and a balsamic lift on the finish. Bright acidity and grippy tannins give it a firm, full frame, with no oak laid over the top to soften the edges. Nebbiolo.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eElio Grasso has been in family hands for generations, beginning as a grape-selling business before Elio himself left a banking career in the 1970s to make wine, took the estate to 100% bottling of its own fruit and in 1978 released three single-vineyard Crus: Gavarini Chiniera, Ginestra Casa Maté and Rüncot. His son Gianluca joined him in 1995 and runs the estate today, modernising vineyard and cellar while upholding traditional practice. Of its 45 hectares only 18 are under vine, the rest held as forest and grassland for the sake of the ecosystem rather than turned over to more planting. The Nebbiolo faces south between 350 and 380 metres on a loose, limestone-based soil that drains freely while holding enough moisture to sustain the vines, Guyot-trained at 4,500 vines per hectare and averaging twenty years old, farmed with cow and green manure in place of chemical treatments and propagated by massal selection, as everything here has been since the estate began. Fermentation ran with selected yeasts in temperature-controlled stainless steel with daily pump-overs for gentle extraction of flavour, colour and tannin, malolactic conversion followed, and the wine stayed in tank without any oak until bottling in April and May.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16–18°C. Try it with roast beef, braised rabbit, a mushroom risotto, or aged Toma and Castelmagno. Drink over the next five to ten years; an hour in a decanter helps the tannins settle while it is young. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Elio Grasso","offers":[{"title":"Default Title","offer_id":58476406964607,"sku":"HNW-5306225A","price":30.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5306225A.jpg?v=1789921799"},{"product_id":"2020-barolo-cannubi-brezza","title":"Barolo, Cannubi, Brezza 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eWild berries and cassis, with violet, liquorice, dried ginger and a herbal edge behind. Full-bodied and firmly built, the tannins fine-grained rather than hard, closing long and smooth. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Brezza family work 12.5 hectares split between the commune of Barolo — Cannubi, Castellero and Sarmassa — the two-hectare Santa Rosalia estate just outside the DOCG zone, and further plots at Monforte d'Alba and Novello; the estate has been certified organic since the 2015 vintage. The Cannubi holding runs to 1.4 hectares, planted in 1994 with further plantings in 2003 and farmed organically since 2010, sitting at 250 metres on a south-easterly aspect where two of the four geological formations of Barolo meet, the Sant'Agata Fossil Marl and the Diano Sandstone, with Lampia and Michet clones at 3,700 vines per hectare. Winemaker Enzo Brezza works with minimal sulphur, macerating for a further ten to fifteen days with frequent pump-overs, taking the wine through malolactic conversion in cement at 18°C, then twenty-four months in Slavonian oak barrels of 15 to 30 hectolitres; around 9,000 numbered bottles were cellared for a year at 15°C before release.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Good with braised beef, roast veal, game birds, wild mushroom tagliatelle and aged Castelmagno. Drinking now and over the next five to ten years; give it an hour in a decanter. Sealed with a Nomacorc technical closure. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Brezza Giacomo e Figli dal 1885","offers":[{"title":"Default Title","offer_id":58476412371327,"sku":"HNW-5261620A","price":52.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5261620A.jpg?v=1789921772"},{"product_id":"2020-barbaresco-vanotu-pelissero","title":"Barbaresco, Vanotu, Pelissero 2020","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eRaspberry and cherry, lifted by rose, sage, mint and thyme. Velvety in texture and full-bodied, with sweet, finely worked tannins and a finish that keeps going. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eThe Pelissero family have farmed in the Langhe for generations from Treiso, in the heart of the Barbaresco DOCG; Luigi Pelissero first bottled the estate wines in 1960 and his son Giorgio, an oenologist, now works the 42 hectares of sandstone and blue marl, cultivated sustainably and certified by SQNPI. Vanotu is the most prestigious of their vineyards, named with the Piedmontese diminutive of Giovanni, Giorgio's grandfather and its previous owner; it produced its first wines in 1960, was replanted in 1964, and lies between 300 and 350 metres facing due south on the border of all three Barbaresco municipalities, Treiso, Barbaresco and Neive, well ventilated near the top of the hillside and particularly rich in limestone. The wine was vinified under controlled temperature with wild and selected yeasts, then aged 20 to 22 months in barriques, 80% of them new, followed by nine months in bottle. The 2020 season opened mild and dry, was slowed by rain through May and June that restocked the soil's water reserves, and was made by a mild, dry September that carried the fruit to perfect ripeness.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. It takes braised beef, roast duck, veal with porcini, tajarin with butter and sage, and aged Castelmagno or Parmigiano. Drinking now and over the next five to ten years; give it an hour in a decanter. Suitable for vegetarians and vegans.\u003c\/p\u003e","brand":"Pelissero","offers":[{"title":"Default Title","offer_id":58476414763391,"sku":"HNW-5278220A","price":77.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5278220A.jpg?v=1789921799"},{"product_id":"2019-barolo-cerequio-michele-chiarlo","title":"Barolo, Cerequio, Michele Chiarlo 2019","description":"\u003ch3\u003eHow it tastes\u003c\/h3\u003e\u003cp\u003eMature red fruit with leather, cloves and liquorice, and a lift of wild mint, eucalyptus and fine spice above it. Silky in texture but tightly woven underneath, the tannins fine and the finish long and harmonious. Nebbiolo 100%.\u003c\/p\u003e\u003ch3\u003eThe producer\u003c\/h3\u003e\u003cp\u003eMichele Chiarlo is among Piedmont's most established houses, founded in 1956 by Michele Chiarlo and now run by his sons Alberto and Stefano, working several of the region's finest sites including the Cannubi and Cerequio vineyards in Barolo; in 2025 the estate was named European Producer of the Year at the Sommelier Wine Awards. Cerequio is a single vineyard on the hillside between the villages of La Morra and Barolo, covering just three hectares at 320 metres with a south to south-westerly aspect, on Tortonian and Helvetian calcareous marl of over 30% sand, poor in organic matter but rich in iron and magnesium. The Guyot-trained vines are planted at 4,500 per hectare and thinned at the end of summer to five or six bunches each, farmed to the V.I.V.A. Sustainable Wine certification and picked by hand. Fermentation took place on the skins in 55-hectolitre oak vats over two weeks at 27 to 30°C, with a gentle shower system used to wet the cap, after which the wine spent two years in average-sized oak casks and a further year in bottle. The 2019 season brought a mild, dry winter, heavy April and May rain that delayed flowering but restored the soil's water reserves, a hot and dry June and two rainfalls in July that saved a vintage at risk of drought, giving a late, classic harvest of low quantities and outstanding quality.\u003c\/p\u003e\u003ch3\u003eFood and drinking\u003c\/h3\u003e\u003cp\u003eServe at 16 to 18°C. Braised beef cheek, roast venison, truffled tajarin and aged Castelmagno all suit it. Drinking now and over the next ten to twenty years; decant an hour or two ahead.\u003c\/p\u003e","brand":"Michele Chiarlo","offers":[{"title":"Default Title","offer_id":58476415517055,"sku":"HNW-5215519A","price":117.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0551\/4192\/4998\/files\/5215519A.jpg?v=1789921829"}],"url":"https:\/\/www.edkawines.com\/collections\/nebbiolo-wine.oembed","provider":"Edka Wines","version":"1.0","type":"link"}