It is well-known that Nebbiolo has very strange polyphenolics and that color extraction can be a problem in Barolo/Barbaresco. It is also well-known that in order for a wine to garner big scores from the critics, it must have a dark/inky color. In the AltoPiemonte, they often blend w/ Croatina/Vespolina/Bonarda to achieve a greater depth of color...though it never seems to translate those wines into big scores from the critics.
In order to make greater B/B, has anybody experimented w/ co-fermenting Nebbiolo w/ Arneis/Favorita/Timarasso/Cortese, taking advantage of the co-pigmentation effect, in the Piemonte that anyone is aware of??
Tom