 Jancis Robinson describes the wines very alcoholic with low color pigmentation and "lacking guts" or structure.While the tannins and acidity in the grapes can help to produce fuller bodied wines with some aging potential, they can also make the wine come across as harsh depending on not only the physiological ripeness of the grapes at harvest but also how the winemaking process is carried out from maceration, fermentation, clarification and if the wine goes through any oak and filtering.Another method that is often used to balance Nielluccio's tannins and acidity is blending with Sciacarello a frequent partner.