Climate and management boost Nebbiolo grape production in Brazil

Known for originating the traditional Italian Barolos and Barbarescos, the Nebbiolo grape began to increase its productivity in Brazilian vineyards after management adjustments and climate adaptation in regions with lower humidity in Rio Grande do Sul.

With historic rates for the 2026 grape harvest, producers managed to reach the mark of three kilos per plant, a volume that is considered bold for a strain that requires a lot of care in the field.

Known for originating the traditional Italian Barolos and Barbarescos, the Nebbiolo grape began to increase its productivity in Brazilian vineyards after management adjustments and climate adaptation in regions with lower humidity in Rio Grande do Sul.

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With historic rates for the 2026 grape harvest, producers managed to reach the mark of three kilos per plant, a volume that is considered bold for a strain that requires a lot of care in the field.

In the Casa Marques Pereira vineyards, in Monte Belo do Sul (RS), controlling the solar incidence under the bunches was essential to reduce the level of loss in the field. To achieve this, winegrowers decided to carry out more conservative green pruning, allowing the leaves to shade at certain times of the day.

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"In general, all grapes like sun exposure, but Nebbiolo brings us a specific characteristic, which is being able to inhibit the late morning and early afternoon sun. It's practically the recipe that the name says, in translation into Portuguese the grape means "mist", since in Piedmont the fog dissipates throughout the day", analyzed winemaker Felipe Marques Pereira.

In addition to solar specificity, rural workers also noticed alternation in production. Certain plants that produced good volumes of grapes did not repeat the same feat in the following years. Therefore, the option was to increase the bud load for the following harvest by around 30%.

Slow maturation favors storage potential

Outside the Serra Gaúcha, Nebbiolo also found success in another important region for Brazilian viticulture, the Serra do Sudeste. The location comprises the municipalities of Encruzilhada do Sul, Caçapava do Sul and Piratini and is rich in deep granite soil, low organic matter and excellent drainage.

At an altitude of around 450 meters, wine producer Eduardo Gastaldo states that the terroir reduces possible impacts of rain that could affect the health of the fruit, as the strain has a long vegetative cycle and late maturation.

"Around here, Nebbiolo has a thin skin, so it is more sensitive to any weather. In periods close to harvest, it is necessary that we are day by day checking the ideal point to remove from the vine", he commented.

Even though the challenges are great, the variety surprises and captivates wine tasters around the world. Due to its concentration of fresh fruit, soft tannins and high acidity, vinification allows for long storage periods for labels.

In one of the precursors to the planting of Nebbiolo in Brazil, the Singular wine from the Lidio Carraro winery, for example, reached its peak curve around 20 years after launch.

"We always launch a Nebbiolo after 10 years of maturation in our cellars, with the potential for up to 20 years of aging. I remember that in 2006 the British wine critic, Jancis Robinson, said that the peak of our wine would be in 2026. We recently opened one of these bottles and it was - truly - phenomenal", said winemaker Juliano Carraro.

Source: CNN