Nebbiolo has its origins in the Piedmont region of Italy, where it has been cultivated for centuries. The name "Nebbiolo" is derived from the Italian word "nebbia," meaning "fog," a reference to the misty conditions often present in the region during the grape's ripening season.

Nebbiolo grapes are thin-skinned and produce wines with high acidity, firm tannins, and complex flavors. Nebbiolo wines are known for their aromas of red fruits such as cherry and raspberry, along with floral notes of rose petals and violets, and earthy undertones of tar, tobacco, and truffle.

Nebbiolo wines are characterized by their intense flavors, firm tannins, and remarkable complexity. Depending on the region and winemaking style, Nebbiolo wines can range from light and elegant to rich and full-bodied, with aging potential that allows the wines to develop greater depth and nuance over time.

Nebbiolo is primarily grown in the Piedmont region of Italy, particularly in the subregions of Barolo and Barbaresco. It is also cultivated in other parts of Italy, including Lombardy and the Valle d'Aosta, as well as in smaller quantities in other wine-producing countries such as Argentina and the United States.

Nebbiolo pairs well with a variety of hearty and flavorful dishes, including roasted meats, aged cheeses, and traditional Italian cuisine such as risotto and braised beef. Its high acidity and firm tannins make it an excellent match for dishes with rich, savory flavors, as well as dishes with bold spices and herbs.

Nebbiolo wines have exceptional aging potential, particularly high-quality examples from top producers and vintages. With time in the bottle, Nebbiolo wines can develop greater complexity and depth, with flavors integrating and tannins softening to create a more refined and nuanced drinking experience.