Top 12 non-Italian Nebbiolos

10. Barboursville Nebbiolo, Virginia, USA

Nebbiolo Reserve 2012Barboursville’s resident winemaker since 1990, Luca Paschina, hails from Piemont and has always felt the terroir of his adopted Virginia would have great potential for Italian varieties. As well as Nebbiolo, he also grows Barbera and Sangiovese on the estate.

On a west-facing parcel located at an altitude of 300m, Barboursville’s Nebbiolo grows in low-vigor, well-drained Davidson clay loam soil formed from weathered greenstone. The subsoil is a slightly acidic dark red permeable clay.

Yields are low, with grapes being crushed, destemmed and cold-soaked for two to three days before fermentation between 27-30ºC for six to 10 days, followed by post-fermentation maceration for up to 15 days.

Malolactic fermentation takes place in stainless steel, then the wine is transferred to 40% new and 60% used Allier French oak barrels for 12 months. The wine sees a further six months in stainless steel and six to 12 months in bottle before release.

3 Responses to “Top 12 non-Italian Nebbiolos”

  1. Can’t believe you missed L.A Cetto Private Reserve Nebbiolo from Baja California, Mexico. One of the first new world nebbiolos and in our view one of the best. Authentic and delicious.

  2. Leonardo Ricardez says:

    Agree with the LA Cetto comment. Additionaly it is very affordable, and has a big following in Mexico.

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