Until the beginning of the nineteenth century, nebbiolo was traditionally made into a sweet, sparkling red wine but some time in the early 1800s vignerons decided to make a dry wine, so there’s about 200 years of tradition of producing dry red out of nebbiolo. In grapes, the variety produces differences in berry weight, size, colour and tannin. The colour is typical a medium-deep red in Italy and a dark red in Australia. Nebbiolo aromas and flavours are fennel, mushroom, perfumed tar and truffles, violets, roses, raspberry, plum, fruitcake, liquorice and savoury.