Nebiolo di Luras: The Sardinian Nebbiolo
Sardinia is widely known as the proud home of two of its most emblematic grape varieties and wines: Vermentino di Gallura DOCG and Cannonau di Sardegna DOC. Yet beyond these familiar names, a quieter story unfolds - one that even today, more than a century later, remains known to only a few.
Until recently, this story was unknown to us as well.
Through the collaboration of several wineries in our network with Andrea Pala, named Italy’s Best Young Winemaker in 2021, we first came across it. When we learned that a Sardinian Nebbiolo from Villa Lauras had received the Grand Gold Medal at Città del Vino 2023 — as the only wine from Sardinia to do so — our initial reaction was surprise.
Nebbiolo?
In Sardinia???
A Hidden Paradox: Nebbiolo Beyond Piedmont
Nebbiolo is among Italy’s most renowned grape varieties. It gives rise to two of the country’s most iconic wines: Barolo and Barbaresco. Gaia Gaja once described Barbaresco as the “feminine side of Nebbiolo — less strict, less powerful, more approachable.”
All the more remarkable, then, that Nebbiolo has found a second home in Luras, a small village in the Gallura region of northern Sardinia, far from its traditional Piedmontese heartland.
Nebiolo di Luras – A Name with History (and only one b)
One detail immediately stands out: Nebiolo di Luras is spelled with a single “b”. This is not a mistake, but likely one of the oldest recorded names for the variety - a subtle sign of its long and independent history on the island.
The people of Luras are deeply proud of their grape, their fruit, and above all their wine:
a magnificent red with ruby-garnet reflections, soft yet warm, austere and structured — a wine that seems to mirror the very character of the Luresi themselves.
For a long time, however, they believed they had made a mistake by spelling it with just one “B”.
Yet historical research tells a different story. At the Nebbiolo Grapes 2006 conference in Alba, wine historian Dr. Mainardi presented documented evidence showing that as early as the 13th century, Nebiolo was already written with a single “B”. (1)
With this knowledge, the people of Luras came to realize that what they had long thought of as an innocent error was, in fact, historically grounded.
And so it was, and so it remains: That “mistake” was accepted, embraced, and ultimately became identity.
How Nebbiolo Arrived in Sardinia
The introduction of Nebbiolo to Sardinia dates back to the period of Spanish and later Savoyard rule. In the 19th century, General Alberto La Marmora, while studying Sardinia’s land, people, economy and agriculture, brought vine cuttings from Piedmont to the island.
In the Gallura, and particularly in Luras, he observed striking similarities with Piedmont’s terroir: rolling hills, granite and clay soils, elevations around 500 metres above sea level, warm winds, protective fog and long summers. Taken together, these conditions proved capable of supporting the demanding Nebbiolo grape.
The vines were planted, and they remained.
Today, Nebbiolo in Luras is cultivated on fewer than 50 hectares and vinified under the designation Colli del Limbara IGT. For the people of Luras — the Luresi — this wine has become part of their cultural identity and local pride.
Why Luras Works
Nebbiolo is often described as one of the most demanding grape varieties in the world. Many attempts to cultivate it outside Piedmont have met with limited success. This makes the consistency of Nebbiolo in Luras all the more noteworthy.
Here, altitude, temperature variation, fog, sun exposure and poor soils come together in a rare balance. A combination that closely reflects the French concept of terroir — and helps explain why Nebbiolo has managed to endure and develop character in this specific corner of Sardinia.
The Confraternita del Nebbiolo di Luras
Since 1998, a local brotherhood has been dedicated to preserving and promoting this grape: the Confraternita del Nebbiolo di Luras.
Its activities include harvest celebrations, tastings, thematic conferences and the annual award for the best Nebbiolo of the region. Above all, it safeguards the knowledge, culture and pride surrounding this rare wine.
The Nebbiolo Grape – A Brief Overview
Nebbiolo originates in Piedmont and is known for:
- high acidity
- pronounced tannins
- significant ageing potential
Its growing cycle is long, with budbreak in April and harvest often not until the second half of October. The vine is sensitive to frost, rainfall and climatic irregularities, requiring constant attention in the vineyard.
Style, Taste and Character
Contrary to expectation, Nebbiolo often appears lighter and more transparent in the glass. On the nose, it reveals red fruit, floral notes of rose, and sometimes herbs.
On the palate, it surprises: cherry, anise, earth, occasionally coffee or cocoa. High acidity and firm tannins provide structure and length. Nebbiolo needs time — both in the glass and in the bottle — and gains depth and complexity with air and age.
Food Pairing
Nebbiolo pairs particularly well with:
- braised or grilled meat dishes
- rich, savoury cuisine
- aged hard cheeses
It is a wine that does not simply accompany a meal, but challenges it — and rewards patience.
Try our Babbai Jolzi Nebbiolo di Luras from Villa Lauras
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