Nebbiolo
Piedmont
Tar, roses and enormous tannin under a pale garnet colour that looks nothing like the way it tastes. Needs years.
At harvest
Each bar drawn against the full range of all 54 varieties
Sugar
23-26 Brix
23 - 26
Titratable acidity
6-8 g/L
6 - 8
pH
3.3-3.6
3.3 - 3.6
Juice yield
0.66 L/kg
free run plus a gentle press
Sugar per kilogram
178 g
at 24.5 Brix, the midpoint
Fruit for 23 litres
35 kg
before racking losses
Potential alcohol
13.5-14.7%
from 1.103 fermented dry. A range, because conversion varies by strain
What it punishes
Drinking it young, and extracting it as though it were Cabernet. Nebbiolo tannin is already high before you touch it.
Made into
- Dry red
Sulphite at this pH
At pH 3.45, protecting a red wine to 0.5 mg/L molecular SO2 takes 22 mg/L of free SO2. Work it out for your own reading.
More vinifera red
Cabernet Sauvignon
Bordeaux, and now everywhere warm enough
23-25 BrixMerlot
Right Bank Bordeaux
22-25 BrixCabernet Franc
Loire and Bordeaux
22-25 BrixPinot Noir
Burgundy
23-26 BrixSyrah
Northern Rhone
24-27 BrixGrenache
Southern Rhone and Spain
24-26 BrixMourvedre
Bandol and Spain
24-28 BrixZinfandel
California, and Croatia before that