About this wine

Grapes

100% Albarossa. Created by Professor Dalmasso in the 1930s, Albarossa is described as a crossing of Nebbiolo and Barbera. It combines two historic grape varieties and retains notable freshness and aromatic character.

Vinification

For the 2013 vintage, clusters were carefully selected so that only the finest grapes reached the fermentation vats. Harvest took place from September 26 to September 28. The grapes were destemmed and crushed, then macerated on their skins for approximately 10 days at a controlled 30 °C. Malolactic fermentation was completed at the end of March.

Ageing

The wine matured for one year and was then bottled, followed by an additional period of bottle ageing.

Tasting profile

Deep ruby red with purple highlights. The distinctive nose combines sour cherry, spice and graphite. The mouth-filling palate balances elegance, power and complexity with Albarossa’s characteristic freshness.

Vintage notes

Piedmont’s 2013 growing season brought cool, wet winter and spring conditions. Rain and lower minimum temperatures at the end of May delayed the vegetative cycle while replenishing groundwater reserves. Sunny weather and favourable day-to-night temperature variation from late August enabled gradual, steady ripening.