Albarossa is about Bricco dei Guazzi: the heart in Monferrato with an eye on Piedmont. A vine, created in 1938 by Professor Dalmasso, which found its home on the hills of Monferrato and on the Bric di Olivola. Its roots lie in a terroir defined as a Cru by Veronelli. Its grapes give life to a strongly identifiable wine as the result of a virtuous balance of two grape varieties: Barbera and Nebbiolo, interpreted by the elegance of Bricco dei Guazzi.
Albarossa 2018 obtained the Faccino by Doctor Wine with a score of 96/100
Albarossa 2018 is featured in the Guida Essenziale ai Vini d'Italia by Daniele Cernilli
100% Albarossa - crossing of Nebbiolo and Barbera
Monferrato alessandrino – Olivola
Terraces from 150 to 250 m a.s.l.
Grape Training: Simple Guyot
Yield about 70 quintals/hectare
12 m barrique, 12 m in 20 hl barrels and at least 4m of bottle
The overripe harvest of the grapes softens Nebbiolo's peculiar tannins and Barbera's acidity. The must obtained from the pressing - destemming phase is left to macerate for a week in contact with the skins, in large stainless steel tanks, at a temperature between 25 ° and 28 ° C. Frequent pumping over allows excellent color extraction and good body. After the malolactic fermentation, the wine is placed in barrique for 12 months, followed by another 12 months in 20-hectolitre barrels and a year of refinement in the bottle.
The color is intense, deep, almost impenetrable ruby red.
The nose is immediately warm and enveloping, with intense hints of blueberry, small red berries and notes of roasting and leather.
At taste, it is round and full; the great concentration of fruit, supported by a tannic profile, makes it an important but very pleasant wine. The basic composition guarantees this wine longevity and readiness to drink.
Alcohol 15,5% Total Acidity 5,8 g/l