Varietal: Albarossa 100%
Aged for 12 months in French oak.
The colour is dark, intense, and there is a complex nose that is also easy to approach. Red cherries, violets, pepper, dark chocolate with notes of liquorice, tobacco and truffle
Albarossa is a variety of Piedmontese grapes, a cross between Chatus (Nebbiolo Dronfield) and Barbera discovered in 1938 by prof. Dalmasso from Turin in search of newer varieties that combined the elegance and colour of Nebbiolo with the freshness and drinkability of Barbera. With the Denomination of Controlled Origin (DOC) it has become more widespread and recognised in the last ten years.
Vinification takes place in two phases; a cold maceration period from 5 to 10 days (from 12 to 15 ° C) followed by an alcoholic fermentation with selected yeasts. This second phase lasts about two weeks at controlled temperatures with manual pigeage which ensures a gentle extraction of the desirable tannins to ensure the structure associated with Albarossa. Aged for 12 months in French oak barrels kept throughout the winter at a controlled temperature of 5 ° C. Decant and serve at 15-18 ° C.