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EDITORIAL<br />

<strong>FR</strong>ANÇOIS GILBERT - EDITORIAL DIRECTOR<br />

GREETINGS <strong>FR</strong>OM NEBBIOLO<br />

Talking about Italian grape varieties is in some<br />

ways like a never-ending litany, such is their<br />

number in the winegrowing cradle of Western<br />

Europe. But Nebbiolo is not just another grape<br />

variety, it undeniably holds a special place. Mainly<br />

grown in Piedmont, it has stoked the global acclaim<br />

of Barolo – its single varietal epitome – along<br />

with Barbaresco, whose reputation continues to<br />

gain traction. It requires well-drained and very<br />

poor limestone soils to fully express its potential,<br />

and it also needs plentiful sunshine as it ripens<br />

late. Harvesting often occurs in the autumn and<br />

is sometimes carried out in the mist – or nebbia<br />

in Italian – hence its name. A fairly fragile grape<br />

variety, it calls for impeccable vineyard management<br />

and winemaking techniques in order to<br />

scale the heights of quality. Only then does it yield<br />

wines that combine incredible power, complexity<br />

and finesse, all of which is coupled with outstanding<br />

ageability promoted by its tannins and<br />

marked acidity. There is no doubt that Nebbiolo<br />

has entered Italy’s varietal hall of fame, alongside<br />

the heavyweights that are Sangiovese, Barbera and<br />

Nero d’Avola. And in a country that had more than<br />

a thousand native grape varieties before the phylloxera<br />

crisis, that is no mean feat!<br />

4 WINTER 2022 • GILBERT & GAILLARD - THE <strong>FR</strong>ENCH EXPERTS ON WINE

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