I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, The grapes in Barolo have a foggy history, both literally and figuratively. The hints of winemaking in this region are as early as 1266

when the word Nibial appears on record, etymologyally linked to a root word meaning fog.

And it's certain that Nebiola was popular in the language at least by the 1430s and probably much earlier.

In 1431, Nebiola was so important that a statute noted that cutting down a

Nebbiola vine would dock you a high monetary fine. In Barolo the soil is layers of marine sediments that present today as chalk,

clay and sandstone.

To generalize, you'll find mostly sandstone in the Serolunga Valley in the south and east,

and more clay in the mora to the northwest.

In Serra Lunga to Alba, you'll find the oldest soil formations, and, coincidentally, the wines from this sub-region tend to better handle more age.

The wines from the younger soils tend to drink better, younger, though of course there are always

plenty of exceptions.

Some of the early references to Nebbiolo are from Thomas Jefferson.

When he first tried Nebbiolo he described it as, about as sweet as the silky Madeira,

as a stringent on the palate as Bordeaux,

and as brisk as champagne.

It is a pleasing wine.

And there's another famous Jefferson Nebbiolo quote from a letter that is often paraphrased.

Most references to this quote indicate that Nebbiolo in Jefferson's time was sparkling.

But if you go back to the original quote, Nebbiolo in Jefferson's time was sparkling.

But if you go back to the original quote,

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