Dating back to the days of the Roman Empire, the Nebbiolo grape is one of the main grapes grown in the vineyards of the Piedmont region of Italy. Records show that it was used to make the wines enjoyed by those at Rovoli Castle in the 13th century. Currently, it is one of the main grapes used in the production of Barbaesco and Barolo wines, however, it represents approximately 3% of all the wines produced in the Piedmont area.

Nebbiolo is considered one of the best Italian fine wine varieties, along with Dolcetto and Tempranillo. It is dark and has a more tannic flavor than most other wines, but is highly durable and prized by collectors and wine connoisseurs. The Italian wineries that produce this wine are very protective of the grapes and vines and very few cuttings have made it to other parts of the world.

The only other region outside of Piedmont where these grapes are widely grown is the Lake Como region of Lombardy, at the foot of the Northern Alps. Although the grapes are planted in other parts of the world, the wines produced do not reach the same high quality as those produced in Italy.

The reason Nebbiolo is not a widely grown grape is that it requires a lot of care. Climate and soil are very important and even when there is the right combination of these, there can still be a great variety in grapes, which affects the type of wine they produce. There is a wide range of tannic quality, taste and flavor of wines made from grapes grown in the same general location.

Nebbiolo grapes ripen later in the year than other varieties and need a lot of sun exposure. They will not grow as well in sandy soils as they do in calcareous ones. The skins of this grape are very tough, which makes them very resistant and resistant to mold and pests.

The first leaves begin to appear on the vines in April, but it is not until June that they begin to flower. The grapes are not harvested until the end of October. The fog that develops in the valleys is very good for grape growth because it provides the vines with much of the moisture they need.

There are several different flavors of Nebbiolo [http://www.wineaccess.com/wine/grape/Nebbiolo] wine that depends on the barrels used to age the wine. Some of the wines have an herbal flavor and aroma of truffle and earth. Wines aged in oak barrels have a fruity aroma and flavors of smoke, oak, toast and vanilla. When aged in the bottle, it will have a spicy aroma and flavor of leather, liquorice and anise. Cherry, violets and roses are typical aromas that you will get from these wines.

As a general rule, Nebbiolo wines are dark red wines and have a high alcohol level. They are bitter, but have a rich aftertaste. These wines go well with strong-flavored meats and stews, and with strong cheeses that can overpower lighter wines. They must be aged for many years before they are fit to drink due to the high tannin quality of the young wine.