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Nebbiolo

In the Aosta Valley the Nebbiolo is called Picotendro and is broadly disseminated in the Lower Aosta Valley.

The Nebbiolo is a grape variety producing grapes with colored berries (black) and is considered one of the top-quality vinestocks, for wines of very high-quality aging.

The term nebbiolo appears to derive from "nebbia;" it is not clear whether it is to define the appearance of the grape, dark, but misted (blurred) with abundant bloom, or due to the very late maturation of the grapes, that often lead to harvesting in the period of the autumnal mists.

The Nebbiolo was first recorded in history at the end of the 1200s, (by Pier Crescenzio, "Liber" of Agriculture), for its presence in various places, primarily in Piedmont, especially for the Astigiano and the Langhe. Only beginning in 19th century was the Nebbiolo frequently cited in the work of the most famous ampelographers. In 1431, it was cited in the statutes of the Morra along with the Pignolo (Pinot).

It is a variety producing grapes of very high quality in various aspects, but especially for the completeness of all the characteristics, with a good balance between color, body, acidity, persistent and volatile aromas, and alcoholic robustness. It is a grape suited to be vinified alone or with minimal contributions, to produce wines defined as "noble" with great body and duration, on adequate maturation (refinement).
By definition, it is a wine suited to aging, being stable in fragrances and color. On complete maturation the Nebbiolo wines present a fragrance with notes of fruit and dried flowers and of spices. To the taste, the tannin is moderate.

In the Aosta Valley the Nebbiolo is called Picotendro and is broadly disseminated in the Lower Aosta Valley, where it constitutes the basis for the production of the DOC for the Arnad-Montjovet area by 70% and the DOC Donnas with 85%.

With a dry flavor, the Doc Arnad-Montjovet is characterized by sensations of leather and spices that recall some prestigious wines based on Nebbiolo. The lardo of Arnad is its "worthy companion," in addition to the meats of kid and pork. Excellent with cured cheeses, especially aged Toma.

A precious wine, defined "the mountain brother of the Barolo," according to popular belief Donnas DOC wine is an aphrodisiac. Chamois and furred game are its preferred "match." It is great served with long-curing cheeses.
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