Grape variety Albarossa
Denomination Piemonte Albarossa DOC
Alcohol Content 14°,50C
Soil Type Dry and calcareous with a background of tufa
Cultivation Method Guyot
Protection Method Integrated pest management involving the least possible environmental impact
Harvesting Period First decade of October
Harvesting Method Manual
Vinification The process starts by gently crushing and destemming the freshly picked grapes then sending them to ferment in specific stainless steel tanks. Mashed grapes are left in the containers at a temperature of 28°c for a period of 15-20 days. During this stage soft replacements allow the must in fermentation to become enriched with an unbelievable display of colours, aromas and extracts.
Ageing The obtained wine is repeatedly decanted and separated from the lees. At this stage the malolactic fermentation happens naturally. This is followed by a long ageing of about three years in french oak barrels, in order to encourage the evolution of the vast amount of polyphenols.
Sensory profile
Colour Very intense ruby red.
Bouquet Intense, persistent, recalling fruity red berries blended with delicate spicy scents.
Flavour Great structure and strong equilibrium in a caressing warm texture. The palate is opulent and vinous, combined with a pleasent sweet finish resulting from the settling of the tannic weave.
Pairings It pairs well with red meats, especially roasted, braised, grilled or game.
Serving Temperature 18-20°C. An adequate oxygenation is recommended before tasting.
