Albarossa

Albarossa

Piemonte DOC

Albarossa tells the story of Bricco dei Guazzi: the heart in Monferrato with an eye on Piedmont. The vine, created in 1938 by Professor Dalmasso, 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, which are interpreted by the elegance of Bricco dei Guazzi.

Type
Red
Year
2019
first vintage 2018
Grapes
100% Albarossa - a breeding between Nebbiolo and Barbera
Vineyards
Monferrato alessandrino – Olivola
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AWARDS

Albarossa Piemonte DOC 2018 has obtained cinque GRAPPOLI Bibenda 2023.
Albarossa Piemonte DOC 2018 has been awarded with the silver medal by the Concours Mondial de Bruxelles.
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.
Albarossa 2018 was awarded the gold medal at the Berliner Wine Trophy 2022.

Grapes

100% Albarossa - crossing of Nebbiolo and Barbera

Vineyards

Monferrato alessandrino – Olivola

Altitude

Terraces from 150 to 250 m a.s.l.

Training

Grape Training: Simple Guyot

Density

5000 trees/hectare

Yeld

Yield about 70 quintals/hectare

Aging

12 m barrique, 12 m in 20 hl barrels and at least 4m of bottle

Aging Potential

8-10 years

Terroir

Mandola and Presidenta vineyard: crus registered by Luigi Veronelli, facing south. The marly, calcareous and tuffaceous soil allows deep rooting, ensuring the ripening of the grapes even in the absence of irrigation. The steep incline of the land and the winds blowing from the bottom of the valley towards the top of the hill, prevent any water stagnation. Here, the Albarossa grape expresses its color, body, and alcohol content to the fullest. Campone vineyard: north-west exposure, where white marls alternate with areas richer in iron and clay. The Albarossa of this land stand out for their elegance and finesse.

Vinification

The overripe harvest of the grapes softens Nebbiolo's peculiar tannins and Barbera's acidity. The must obtained from the pressing and destemming phase is left to macerate in contact with the skins for one week, 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.

infosheets_Albarossa_2019.pdfpdf - 192.39 KBDownload
albarossa_label.pdfpdf - 627.92 KBDownload
ALBAROSSA_BOTTLESHOT.pdfpdf - 9.04 MBDownload

Color

The color is intense, deep, almost impenetrable ruby ​​red.

Bouquet

The nose is immediately warm and enveloping, with intense hints of blueberry, small red berries and notes of roasting and leather.

Flavor

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.

Data

Alcohol 15,5% Total Acidity 5,8 g/l

Pairings

It superbly marries to the most typical dishes of the Monferrato tradition, especially if meat-based. Recommended serving temperature: 18-20 ° C.

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