Jan 11, 2021
Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.
With no special guests this month, Lori and I talk to you about the Nebbiolo grape. The grape that is behind Barolo and Barbaresco. The only difference on whether you see Barolo, Barbaresco or Nebbiolo on the label is where the grape is grown as the region and soils have everything to do with the wine.
Nebbiolo is the grape of Piedmont. The word nebbia means fog, because the fog rolls into the hills where the vineyards are planted. The vineyards usually rises above the fog. Nebbiolo is a thick skin grape that is early to bud and late to ripen. It needs lots of sunlight. The wines that are produced from the grape are high in acid and tannins and are worth aging.
I do suggest opening the bottle and decanting it for at least 45 minutes prior to consuming.
For this episode I chose a Seghesio 2018 Langhe Nebbiolo. Seghesio is located in the heart of Langhe on the eastern side of Monforte d’Alba. They produce 5000 cases a year which include, Langhe Nebbiolo, Dolcetto d’Alba, Barbera d”Alba and Castelletto Barolo.
Ettore Seghesio worked as a tenant farmer and saved his money so that one day he can purchase the farm, which is exactly what he did in 1964. Their philosophy is to craft wine that reflects the terroir where the grape is grown. They are committed to protecting the environment and are SONPI(Integrated Crop Management National Quality System.) SONPI is a certification for integrated farming that aims to increase product quality while protecting the environment. In the vineyard they use environmentally sustainable plant protection products.
Seghesio 2018 Langhe Nebbiolo - a wonderful delicious wine that keeps you sipping. Lovely notes of sour cherry and elegant red licorice on the finish with puckering tannins throughout.
Enjoy the podcast!