Glossary
Napoletana
Italian for tomato sauce with basil.
natural wine
This generic term covers wines whose grapes are cultivated without the use of chemical fertilizers, pesticides or herbicides.
neat
A wine is described as clean if there are no odour or scent nuances perceptible which are untypical for the grapes used or which can be traced back to incorrect cellar processing.
Nebbiolo
The northwestern Italian Nebbiolo is one of the noblest red grape varieties cultivated in Italy. Even before Sangiovese, it is the Italian variety from which most DOCG wines are produced. The name probably derives from the Italian "Nebbia" (fog), because during the harvest season in October in Barolo and Barbaresco morning fog often comes from the river over the vineyards. But the grape variety has also been associated with the term "Nobile" (noble).
The distribution of Nebbiolo is almost exclusively limited to Piedmont. Only in a single region of Lombardy is the variety also cultivated with economic success. The Nebbiolo is problematic and difficult to cultivate, as it places exceptionally high demands on sites and floors. It achieves the highest quality almost exclusively on steep sites facing south or southwest with calcareous marl soils. Therefore, the number of cultivation areas is also limited. Only every thirtyth bottle of wine from Piedmont contains Nebbiolo. An expansion of the vineyards is hardly possible anymore. The reason: Due to the high grape prices that can be achieved, all areas that can be considered for Nebbiolo are already planted with this noble variety.
In the vineyard itself, the Nebbiolo is far less demanding. It is neither particularly sensitive to frost nor excessively susceptible to disease. Problems arise at most because of the very late grape ripeness. The harvest often lasts until the end of October. In Piedmont, sudden autumn stone breakages accompanied by cool, wet weather can then prevent part of the grapes from ripening to full maturity.
Nebbiolo from not fully ripened grapes is tannic, rich in acids and lacks the fruit. But even a Nebbiolo that is fully successful as a young wine is strict, repellent and hard, since Nebbiolo wines are among the slowest maturing wines in the world.
Mature wines are reminiscent of game, truffles, withered leaves and plums. The noblest embodiment of Nebbiolo is found in the DOCG wines of Barolo and Barbaresco. These are heavy products with up to 15% alcohol by volume. Depending on the quality level, the legislator has prescribed a minimum storage period of between three and five years for Barolo. Barbaresco must be stored for two to four years before it can be traded. Before the expiry of these deadlines, it is also no pleasure to drink the wines. But even after that, some bottlings have to be stored for years before they can unfold their full beauty.
However, more modern mashing techniques and aging methods are increasingly producing wines that were previously available and have been a pleasure for some time. They are even as durable as traditionally prepared wines. The Nebbiolo wines produced in some peripheral areas around Barolo and Barbaresco are called Nebbiolo d'Alba, the wines from the province of Cuneo are also labelled Roero Superiore. These wines are not as deep and full of character as a Barolo or Barbaresco, but more uncomplicated and earlier to drink. However, they always retain their varietal character with aromas of tar and rose fragrances.
Outside the wine universe of Alba and Asti, Nebbiolo is cultivated on a larger scale even further north on the banks of the Sesia river, where it produces the DOCG wines Gattinara and Ghemme. The variety, known here as Spanna, produces lighter, more acidic and spicier wines in the slightly cooler climate of the higher region. Therefore they are blended with the softer varieties Bonarda and Vespolina. As with the Barbaresco, the minimum storage period is four years, of which two years in wooden barrels. In terms of longevity, Gattinara and Ghemme are hardly inferior to the famous wines from the south. In the surroundings of Gattinara and Ghemme, the lighter DOC wines Boca, Sizzano, Fara, Bramaterra and Lessona are produced according to the same recipe. At the gates of the Valle d'Aosta lies the small cultivation area Carema. The Nebbiolo is cultivated in steep terraces to bring the grapes to full ripeness. From these fruits the DOC Carema is produced, which must also be aged for four years, including two years in wooden barrels. Nebbiolo is also cultivated in the Valle d'Aosta itself - but only on the southern edge, the warmest part of the area. Here the best wines of the region are produced from the vine: the powerful and very fine red Donnaz and the slightly lighter Arnad-Montjovet.
Outside Piedmont, Nebbiolo is cultivated only in the Lombard DOCG area of Valtellina. Here the grape bears the name Chiavannasca. The best wines come from the DOCG Valtellina Superiore core zone with the Sassella, Grumello, Inferno, Valgella and more recently Paradiso sub-areas. Outside these regions and especially in the New World, the cultivation of Nebbiolo has not yet succeeded anywhere with satisfactory results.
Nebuchadnezzar
Wine bottle with a volume of 15 litres, which is rarely used and then mostly as a showpiece.
Negrara
The Negrara grape has its home in northern Italy. It is a component of well-known red wines, to which also the Valpolicella belongs. Because of its lightness, this grape variety is often blended with Corvina, Rondinella and Molinara.
Negroamaro
The Negroamaro is a very common variety in Puglia. Their high quality affects the class of the great heavy red wines from the Salento region. The Negroamaro is used in the DOC Salice Salentino rosso and rosato (e.g. Five Roses) as well as in the Rosso di Salento, Notarpanaro and Patriglione.
Nerello
Nerello is the name of a red grape variety from the DOC area of Etna/Sicily. It delivers independent, alcoholic wines and is mostly used in blends.
Nerello Mascalese
After the Nero d'Avola, the red grape variety is the second most common in Sicily, and in smaller quantities it is also present in Calabria. The total vineyard area is approx. 20,000 hectares.
Nero d'Avola
Nero d'Avola is the outstanding red variety of Sicily. It produces spicy and deep dark wines. Long ignored, its renaissance was initiated by the outstanding red wine Duca Enrico from the Duca de Salaparuta (Corvo) winery.
Today, the Nero d'Avola is used again to produce numerous first-class red wines - partly blended with Cabernet Sauvignon or Merlot. In Sicily, this almost forgotten variety - also known as Calabrese - is highly prized because it is particularly suitable for cultivation in regions with a hot climate.
neyret
An autochthonous red vine cultivated in the Valle d'Aosta.
Noce
Italian for nut.
Nosiola
The Nosiola is a rare local grape variety from Trentino. It thrives best in this growing region. The grapes produce a dry, independent white wine that is very refreshing and goes well with fish dishes.
novello
Italian term for a young sparkling wine that is soon to be drunk. It may be placed on the market at the earliest on 6 November of the year of harvest. The idea goes back to the success of the "Beaujolais Primeur".
nuragus
Nuragus is a Sardinian white grape variety that occupies a third of the Sardinian territory. The DOC wine Nuragus di Cagliari is made from it.