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Nebbiolo is a variety defined by its powerful tannin structure and high acidity, creating a wine that feels firm, structured and architectural on the palate. The tannins are high in level, long-grained and sandy in texture, and are primarily felt on the gums, where they form a persistent, drying grip. Despite their intensity, they are refined rather than coarse, giving a sense of finesse and precision.
A key characteristic of Nebbiolo is the quality and shape of its tannins. Compared to varieties such as Sangiovese, whose tannins are shorter and more granular, Nebbiolo’s are longer, sleeker and more elegant, contributing to a more polished structural feel. These tannins can be highly astringent, particularly in young wines, and often dominate the overall impression.
The fruit profile is typically red-fruited and relatively delicate, often lacking density through the mid-palate. Instead, the fruit appears to sit lightly above the structure, creating a sense that it floats over the firm tannic backbone rather than filling it out.
High acidity provides lift and energy, preventing the wine from feeling heavy and enhancing its ageing potential.

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