Nebbiolo’s high tannin and acidity levels make it a perfect candidate for aging, especially since patient consumers are often rewarded with an amazing array of complex flavours, many of which are hidden when young.

Traditional

This style typically makes no attempt to tame the high levels of acidity and tannin through winemaking; instead the expectation is that these wines will age for a decade or more. With lean fruit flavours and gamy earthy notes dominating, this style requires at least a few years aging before showing its flavour characteristics.

Modern

Since many people do not have a few years to wait for their wine to age, some producers are intervening more in the winemaking process and producing wines with lower tannin and acidity levels, richer fruit flavours, and a softer texture so that they may be enjoyed sooner. These wines are typically aged in smaller oak barrels that often impart a toasty oaky spiciness.