Nebbiolo takes its name from nebbia, the fog that rolls up from the Tanaro in October. For most of the year it is simply weather. For the last two weeks of harvest it is the most important thing on the hill.
This year the Arneis came in on September 9th, the Dolcetto a week later and the Barbera over three warm days around the 24th. Then we waited. Nebbiolo is the last grape in Piedmont to ripen, and the fog is what lets it hang so long without losing its acidity: cool, damp mornings, then sun burning through by eleven.
Eleven mornings
We picked the Monte Calvo cru across eleven mornings, starting at first light and stopping when the sun got hot. Every crate is sorted twice — once in the rows and once on the table by the press house — and anything with a hint of rot goes to the compost.
“You can’t hurry Nebbiolo. You can only stay out of its way.” — Paolo Ferrante
What 2026 tastes like
It is far too early to say for certain, but the first ferments smell of violets and crushed raspberry, with the firm tannins we hope for in a long-lived year. Sugar levels are moderate, acidity is high — the profile of 2016 rather than the warmer 2017.
The young wine will rest in steel until spring, then move to large oak for the long wait. You can taste it from barrel on our Cellar & Barrel Tour from February — and, if all goes well, buy the Riserva in 2033.
