NEBBIONE.COM - Discover the Essence of Nebbione

Production Rules

The Association

italiano

Nebbione is more than just a sparkling wine; it's a concept, a project, and a collaboration of 12 dedicated wineries that have embraced this unique method since 2010. With a minimum aging of 45 months on the lees, our classic white Nebbiolo offers a refined taste experience. Join us in celebrating this sought-after product that embodies passion and tradition.

Discover the Essence of Nebbione

We provide expert guidance on producing high-quality Nebbiolo wine, from vineyard management to fermentation techniques. Our experience ensures that your wine reaches its fullest potential.

Nebbiolo Wine Production Consulting

We offer comprehensive distribution services to help you reach a wider market for your wines. Our network ensures your products are available to consumers who appreciate quality.

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Only the best vineyards of Nebbiolo DOP (Barolo, Barbaresco, Langhe, Gattinara, Ghemme) are used to make Nebbione Metodo Classico.

Angle two of Zenith Vineyards outside Salem, Oregon. These vineyards are scattered over several hills outside Salem, Oregon. This area, called the Willamette Valley, is a major producer of wine in the United States. Delicious wine. 

Selected Vineyards

It's a hard and precise work. Like performing surgery, the tips of bunches are meticulously hand harvested in a manner which does not result in berry damage to either the tip or the main bunch which will later be harvested for red wine production. It typically takes a °bunch surgeon° 1 hr to harvest 20 kg of tips (8 bottles of Nebbione).

Just The Tip!

A soft, low pressure pressing does not extract skin polyphenols (colour and tannin) while cold fermentation protects delicate aromas resulting in an elegant, complex and nuanced wine. Only 30% of the tips become must for Nebbione Metodo Classico.

Delicate pressing and low temperature primary fermentation

Metodo Classico means the second fermentation occurred in the bottle with the addition of a selected yeast strain from Epernay (selected by an italian professor) and a secret for the addition of sugars for yeast.

Genius ideas for the re-fermentation in bottle (Metodo Classico)

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A very educational (and tasty) weekend can be had if you explore the wine region of the Okanagen Valley in Canada.

Four Shades of Vine.  

More photos to buy: http://bit.ly/2mfsD15

A tilted wine glass having red nectar poured into. Have you ever thought: "When is the best moment in anything ? ". Is it not that the best moment of your vacation is when you lock the front door of your house and turn your back to it ? Every subsequent moment just brings you closer to the end of the vacation. Drinking wine is no different. Pouring wine in the glass is the peek moment of the ceremony. After that, every drop you drink degrades your glass to an emptier one. That is of course until you fill it up again. But then is it not that you just get a new peek moment of a new ceremony ?. 

I saw this basket full of wine corks while walking by a restaurant in NYC

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The denomination "Nebbione" (registered trademark) is reserved for white or rosé sparkling wine obtained exclusively through the bottle refermentation method (traditional method), which meets the conditions and requirements established by this production regulation. This document lays out the basic rules and provides the guidelines for the production of Nebbione.Signed by all Nebbione producers, it guarantees the following fundamental principles:<ul><li>Only agricultural companies or agricultural cooperatives</li><li>Serious commitment to cultivation and careful selection of the tips of the grape clusters</li><li>Grapes must come exclusively from vineyards registered in DOC and DOCG rolls</li><li>Grape variety: 100% Nebbiolo, only the healthy tips of the clusters (any tips affected by rachis desiccation must be discarded)</li><li>Gentle pressing of the tips: maximum grape/must yield of 50%, with a recommended reduction to 35–40%, directing the remainder to other wines</li><li>For the white base, possible must decolorization through hyperoxygenation</li><li>Use of the bottle refermentation method</li><li>Extended contact with lees (minimum of 40 months)</li><li>Disgorgement must be pas dosé or extra brut (max 3 g/L) or brut (max 7 g/L)</li><li>Maturation of the finished product (with cork closure) for at least 3 months, with a recommended minimum period of 6 months</li></ul>The extended lees aging period, compared to similar products on the market, is intended exclusively to enhance the final quality of each individual bottle of Nebbione.

NEBBIONE PRODUCTION REGULATIONS

The Association brings together companies involved in the production, protection, promotion, research, marketing, and dissemination of Nebbiolo-based Metodo Classico sparkling wine under the “Nebbione project,” in accordance with the project's guidelines outlined in the reference text by Sergio Molino.The Nebbione Association is a non-profit organization established to protect and enhance the quality sparkling wine made from Nebbiolo grapes vinified as white wine using the traditional method, processed and bottled within the Nebbiolo production area. Sparkling wines produced in this way represent an economic, touristic, and cultural asset, and due to their unique characteristics, also serve as a safeguard of traditions and the environment.Our Vision The denomination “Nebbione” (registered trademark) is reserved for white or rosé sparkling wine made exclusively using the traditional bottle-fermentation method (Metodo Classico) and meeting the conditions and requirements established in this production specification. This document sets out the fundamental rules and provides the guidelines for the production of Nebbione.The wineries•Enzo Boglietti – La Morra•Franco Conterno – Monforte d’Alba•Poderi Elia – Neive•Mario Gagliasso – La Morra•Gerlotto – Diano d’Alba•E. Molino – La Morra•Rivetto dal 1902 – Serralunga d’Alba•Spirito Agricolo Ballarin – La Morra•Travaglini – Gattinara•La Torretta - Ghemme•Daniele Dabbene – Santa Vittoria d’Alba•Luigi Vico –Serralunga d’Alba

Un metodo e un’associazione di produttori, ma soprattutto un nuovo modo di leggere il Nebbiolo in rapporto al suo territorio d’origine, in una nuova forma. La bolla.Sergio Molino, enotecnico con la passione del Nebbiolo, dopo anni di raccolta di analisi su ogni parte del grappolo e di&nbsp;sperimentazioni in vigna comprende che ogni vigna di Nebbiolo da grande rosso ha un potenziale inespresso e così mette a punto un metodo dal duplice risultato: ottenere un rosso sempre migliore e creare uno spumante a base Nebbiolo. Dalla stessa vigna, dallo stesso grappolo, dalla stessa vendemmia. Come? Destinando la parte con maggiore acidità del grappolo, la punta, a produrre un metodo classico, e la parte superiore dello stesso a giovare dell’intero processo di maturazione per arricchire il grande rosso a cui è destinato.&nbsp;Nel 2010 il progetto Nebbione parte con 6 aziende – localizzate nelle Langhe, in Alto Piemonte e in Valle d’Aosta – che accettano di seguire le regole di Molino: produrre un metodo classico blanc de noir 100% uva nebbiolo, rigorosamente dalle punte dei grappoli, 45 mesi di permanenza sui lieviti.Oggi le aziende associate sono 12 ed il progetto continua a crescere nelle zone più vocate per la coltivazione della nobile uva.<h4>Il disciplinare di produzione</h4>La denominazione “Nebbione” (marchio registrato) è riservata al vino spumante bianco o rosato ottenuto esclusivamente con il metodo della rifermentazione in bottiglia (metodo classico) che risponde alle condizioni ed ai requisiti stabiliti dal presente disciplinare di produzione; attraverso questo documento si strutturano le regole base e si forniscono le linee guida per la produzione del Nebbione.Sottoscritto da tutti i produttori di Nebbione, è garante dei seguenti principi fondamentali:•solo aziende agricole o cooperative agricole•serietà nella coltivazione e attenta selezione delle punte dei grappoli•uve di provenienza: esclusivamente da vigneti iscritti negli albi doc e docg•vitigno di origine: Nebbiolo 100%, solo la punta sana dei grappoli (eventuali punte affette da disseccamento del rachide vanno scartate)•pressatura soffice delle punte: resa massima uva/mosto 50%, molto consigliato ridurre la resa al 35/40% destinando il restante ad altri vini•per la base bianca eventuale decolorazione del mosto tramite iperossigenazione•utilizzo del metodo della rifermentazione in bottiglia•prolungato contatto con i lieviti (minimo 40 mesi)•sboccatura pas dosé o con limitato dosaggio (max 7 g/l)•maturazione del prodotto finito (tappo in sughero) per almeno 3 mesi, consigliato un periodo minimo di 6 mesiLa permanenza sui lieviti è prolungata rispetto a prodotti simili sul mercato ad esclusivo vantaggio della qualità finale di ogni singola bottiglia di Nebbione

Il metodo classico Nebbione

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