What flavors are typically found in older Nebbiolo wines?

Older Nebbiolo wines are renowned for developing complex flavor profiles that are distinct from the fresh and fruity characteristics typically found in younger wines of the same varietal. As Nebbiolo ages, it undergoes significant chemical changes that contribute to the emergence of secondary and tertiary aromas that include mushroom, tobacco, and leather.

Mushroom notes reflect the earthy qualities that develop with age, often stemming from the wine's interaction with oxygen and other elements in the environment during the aging process. Tobacco notes can arise from the aging of wine in barrels and are also associated with the wine's overall complexity and depth. Leather is another hallmark of well-aged Nebbiolo, indicating that the wine has matured adequately, showing those more nuanced flavors that can come from long-term cellaring.

In contrast, the other options represent flavor profiles that are more characteristic of either youthful wines or different varietals. Fresh fruit, citrus, and floral notes typically dominate younger styles of Nebbiolo or other grape varieties. Vanilla, oak, and caramel flavors usually come from new oak aging rather than the inherent qualities of aged Nebbiolo. Lastly, herbaceous notes, grass, and green apple are not associated with the traditional aging profile of Nebbiolo, which tends to focus more on