The aristocratic red wine of Piedmont, Nebbiolo takes its name from the fog (nebbia) of the Langhe Hills. In the Novara Hills, Nebbiolo is called Spanna. In Valle D’Aosta, it is known as Picutener and in Valtellina, Nebbiolo is Chiavennasca. Until recently the wine was confined to northwestern Italy, but now you can find it in California. There are 3 principal clones: Rose, Michet and Lampia. Characteristics of the best Nebbiolo include the fragrance of roses and violets, an almost Burgundian tar and high tannins. Some of the most important Nebbiolo based wines are Barolo, Barbaresco, Gattinara, Ghemme, Carema, Nebbiolo D’Alba, Inferno, Sassella and Grumello. Most often Nebbiolo wines are unblended.
Villa Ilaria Barolo’s Nebbiolo vines come from choice hillside vineyards with southeast and southwest exposure within the commune of Barolo. The compact clay, blue-gray marl, alkaline soil is rich in microelements. Fermentation lasts 20 days or more, depending on the vintage, at a continuous controlled temperature of 80°-85° F. This traditional Barolo is matured in large Slovenian oak barrels (botti), for a minimum of two years with a long refinement in the bottle. Villa Ilaria Barolo, king of Italy’s red wines, will comfortably age for a decade or more, acquiring great harmony and wonderful balance.
A bright ruby red to garnet color. An intense complex fragrance with traditional overtones of tar, roses, and violets. A powerful, dry full taste and a long finish.
100% Nebbiolo (Lampia and Michet clones)
Roasts, game dishes, steaks, chops, rack of lamb, aged cheeses. Any elegant preparation of meat with even the most complex sauce.
Villa Ilaria Barolo Fact Sheet.pdf
Villa Ilaria Barolo Shelftalker.pdf