In the 1930's, Giovanni Dalmasso created a crossing between barbera and Chatus (Nebbiolo di Dronero) and it resulted in a new cultivar called Albarossa. Following malolactic fermentation, the wine is aged for 6 months in 300 litre oak barrels, and a further 12 month in seasoned barrels prior to bottling. Deep, concentrated ruby red. Intense nose of dried fruit, ink and vanilla. The fresh acidity is well balanced by the tannic structure and moderate alcoholic level. Surprises with its concentration and prolonged finesse. An elegant wine.
|Meat based main courses, truffles, meat stew and matured cheeses.
|Piemonte DOC Albarossa