The Reds of Northern Italy

Northern Italy’s vineyards are located on the foothills of the Alps, on the plains of rivers. These vineyards are protected by mountains and enjoy a moderate climate. One thing these three grapes have in common, besides their locale, is they are generally high in acidity.

Nebbiolo

Nebbiolo’s are high in acidity and high in tannins with distinct red-fruit aromas and notes of dried herbs and florals. It is generally aged in oak to soften the tannins (both old and new oak barrels). Nebbiolo is the only permitted variety in Barolo DOCG, of the Piemonte region in Northwest Italy. The smaller, Barbaresco DOCG also makes similarly powerful and age-worthy wines.

Barbera

Wines from Barbera are high in acidity and low to medium in tannin. Aromas are red-fruit heavy and sometimes black pepper. They. are generally unoaked and fruity. While grown throughout Piemonte, Barbera d’Asti DOCG produces the highest quality Barbera, which can be enjoyed young (lower tannin level).

Corvina

Corvina wines are high in acidity and low to medium in tannin with red-fruit flavors. It’s main region in Northwest Italy is in Veneto, a region called Valpolicella. Valpolicella DOC is generally light bodied and fruity, whereas Valpolicella DOC Classico has a bit more body and complexity. Through a process of hand-picking grapes and drying them indoors (called appasssimento), wine can become more concentrated in sugar, acid, tannin and flavors. This creates wines called Amarone della Valpolicella DOCG. Recioto della Valpolicella DOCG are similar but sweeter red wines.