Vineyard and terroir

The grapes come from Monferrato alessandrino around Olivola, on terraces between 150 and 250 m a.s.l. Mandola and Presidenta are south-facing crus recorded by Luigi Veronelli. Their marly, calcareous and tuffaceous soils promote deep rooting and allow the fruit to ripen without irrigation. Steep slopes and winds moving uphill from the valley floor limit water stagnation; these sites emphasize Albarossa’s colour, body and alcoholic strength. Campone faces north-west, with white marl alternating with iron- and clay-rich zones that contribute elegance and finesse. Vines are trained to simple Guyot at 5,000 plants per hectare, with a yield of approximately 70 quintals per hectare.

Grapes

100% Albarossa, a crossing of Nebbiolo and Barbera created by Professor Dalmasso in 1938. The variety found a home on the Monferrato hills and the Bric di Olivola.

Vinification

The grapes are harvested overripe to soften the characteristic tannins associated with Nebbiolo and the acidity associated with Barbera. Following crushing and destemming, the must macerates with the skins for one week in large stainless-steel tanks at 25–28 °C. Frequent pump-overs encourage colour extraction and body. Malolactic fermentation is completed before maturation begins.

Ageing

The wine spends 12 months in barriques and a further 12 months in 20 hl barrels. Bottle maturation is reported as at least four months in the summary specification, while the vinification text and 2021 technical sheet give one year.

Technical data

The wine page gives 15.5% alcohol and total acidity of 5.8 g/L. The 2021 technical sheet instead gives 15% alcohol. Optimal ageing potential is 8–10 years.

Tasting profile

Deep, intense and almost impenetrable ruby red. The bouquet is warm and enveloping, with blueberry, small red berries, roasted notes and leather. The palate is round and full, showing concentrated fruit supported by tannins. It combines substance with approachability and is intended to offer both longevity and early drinking pleasure.

Serving and pairing

Serve at 18–20 °C with traditional Monferrato cuisine, especially meat dishes.

Label / history

Albarossa expresses the estate’s connection between Monferrato and the wider Piedmont region. Its roots lie in the Bric di Olivola terroir described by Veronelli as a cru. The wine page identifies 2018 as the first vintage, whereas the 2021 technical sheet records 2010.