About this wine
Vineyard and terroir
The vineyards lie at 250 m above sea level on clay and limestone soils. Sea breezes and wide variations in average annual temperature influence ripening.
Grapes
Albarossa was created by Professor Giovanni Dalmasso in 1938 by crossing Nebbiolo and Barbera.
Vinification
Seventy per cent of the crop is harvested in early September and dried; the remaining 30% is picked in the first half of October. The grapes are gently pressed, then undergo cold maceration in stainless-steel vinification tanks for 36–40 hours to extract flavour and aroma. Fermentation follows.
Ageing
The wine matures for 24 months in 1,000-litre French oak barrels, followed by 12 months in bottle in the winery’s cellars at a constant 12 °C.