Arguably the King of Italian reds, Nebbiolo is known for its grippy tannins and pervasive acid that structure wines around dried florals and truffles. Nowhere else in the world has it found consistency outside of Piedmont (Northwest Italy) and in particular, the sites of Barolo and Barbaresco. Tantalizingly food friendly--especially after time in the decanter--it wows with its trademark brick shading, and some top examples are best enjoyed with patience, as in ten years of patience.
