Exploring typicity in Nebbiolo wines across different areas through chemical analysis

Abstract

“Nebbiolo” is a red winegrape variety well known to produce monovarietal wines in Piemonte, Valle d’Aosta, and Lombardia regions, taking part to 7 DOCG (Denominazione di Origine Controllata e Garantita) and 22 DOC (Denominazione di Origine Controllata) protected designations of origin (PDO) [1,2]. In a context affected by climate change and its repercussions on wine quality, identifying typicity markers is essential to preserve this heritage. The terroir concept encompasses the varietal identity, the geographic area, and related environmental factors, as well as the impact of the viticultural and oenological practices resulting in distinctive products [3]. Recent studies on different terroirs showed how physico-chemical and sensory characterizations help differentiate the deriving wines and identify varietal traits [4,5]. To this aim, a comprehensive study on more than 150 Nebbiolo based wines from different areas (North Piemonte and Valle d’Aosta, South Piemonte, Lombardia), designations (Barbaresco, Barolo, Canavese, Carema, Gattinara, Ghemme, Roero, Sfursat or Sforzato di Valtellina), and vintages (2015-2022, ageing 1-9 years) is being performed to characterize their matrix composition, color, and phenolic characteristics. Various parameters were determined, with a special focus on polyphenol content. The Nebbiolo wine population showed pH values ranging 3.01-3.86, alcohol strength 12.2-17.0% v/v, dry net extract 22.4-36.5 g/L, and total acidity 4.65-7.76 g/L (as tartaric acid). Phenolic analysis revealed a total polyphenol index ranging from 2682 to 6412 mg/L as (–)-epicatechin, and total flavonoids from 1091 to 3554 mg/L as (+)-catechin. These findings confirm the bold phenolic richness of Nebbiolo wines, predominantly flavanols. Low total anthocyanin content was evidenced, with values between 45.3 and 203.9 mg/L as malvidin-3-O-glucoside chloride. This last factor contributes to the low values of color intensity parameter (average 5.1) typical of Nebbiolo wines [5]. This values ranges from 2.43 to 9.42 depending on wine ageing and wine style. The results will be further evaluated considering their geographical origin, different designations, and ageing time and modality.

Acknowledgements

We thank the wine producers and consortia for providing the wines used in this experiment: Consorzio Tutela Nebbioli Alto Piemonte, Consorzio di Tutela Barolo, Barbaresco, Alba, Langhe, e Dogliani, Consorzio Tutela Roero, Consorzio di Tutela dei Vini di Valtellina, as well as producers from Settimo Vittone, Città Metropolitana di Torino, and Valle d’Aosta (Italy).

References

[1] Robinson, J., Harding, J., & Vouillamoz, J. (2013). Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours, 170-175.

[2] Pecile, M., Zavaglia, C., & Ciardi, A. (2025). Nebbiolo. Ministero dell’Agricoltura, della Sovranità Alimentare e delle Foreste, Roma, Italy.

[3] Van Leeuwen, C. V., Barbe, J. C., Darriet, P., Geffroy, O., Gomès, E., Guillaumie, S.,Helwi, P., Laboyrie, J., Lytra, G., Le Menn, N., Marchand, S., Picard, M., Pons, A., Schüttler, & & Thibon, C. (2020). OENO One, 54 (4), 985–1006.

[4] Schartner, M., Beck, J. M., Laboyrie, J., Riquier, L., Marchand, S., & Pouget, A. (2023). Commun. Chem, 6(1), 247.

[5] Giacosa, S., Parpinello, G. P., Río Segade, S., Ricci, A., Paissoni, M. A., Curioni, A., Marangon, M., Mattivi, F., Arapitsas, P., Moio, L., Piombino, P., Ugliano, M., Slaghenaufi, D., Gerbi, V., Rolle L. & Versari, A. (2021). Food Res. Int., 143, 110277.