Nebbiolo

Nebbiolo...


 * Excellent price per bottle and minimal tech requirements make Nebbiolo a good way to expand.



Journal Entry
Nebbiolo produces lightly-colored red wines which can be highly tannic in youth with scents of roses. As they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors such as violets, wild herbs, cherries, truffle, tobacco, and prunes. Nebbiolo wines can require years of aging to balance the tannins with other characteristics.

Guide
Pruning


 * Cordon-Trained Spur

Harvest


 * Target 10 acidity.
 * This means harvest at the first available opportunity.
 * This timing can cause conflicts with Barbera harvest. Either make sure your board is big enough for two harvest blocks or try to make sure one of your vineyards will ripen a different time and get crawler or cab tractor upgrades. Elevation and terroir can change harvest times.



Crush

Fermentation


 * Target 2 sweetness.
 * Flavors to target, ?.
 * Punch-down/pour-over
 * Target maximum extracted tannins, 2x pour over or punchdown

Press


 * Target 10 tannin.
 * Get as much body as you can, up to 6. Alternatively hit an 8. You cannot add 1 body in aging so 7 will mean a miss.

Malolactic Fermentation


 * No

Aging


 * Target 8 body
 * Only age if you didn't hit 8 body from pressing.

Bottling


 * Currently bottling has no effect on the points rating outcome of your wine. Don't use natural cork as it causes the cork taint fault.

Tasting

Trivia

 * Wines made from Nebbiolo are characterized by their ample amounts of acidity and tannin.
 * Most examples are wines designed for aging and some of the highest quality vintages need significant age of at least a decade or more before they are palatable to many wine drinkers and can continue to improve in the bottle for upward of 30 years.