The Albarossa vine was born in 1938 thanks to prof. Giovanni Dalmasso, who genetically combined Nebbiolo di Dronero known as Katus (flower) and Barbera (pollen) to create a new vine.
In the 1980s it was vinified for the first time by prof. Mannini, of the CNR of Turin, starting the experimentation at Tenuta Cannona, an experimental winemaking center in the Piedmont region.
The first plantings for commercial purposes date back to the early 2000s, while the first DOC with the denomination " Piedmont DOC Albarossa " dates back to 2009.
Nowadays, among the very few wineries that produce a wine with pure Albarossa grapes, it is included our cellar with our flagship: Albarone.
A scrupulous selection in the vineyard is followed by a drying process of part of the production, integrated at the time of pressing with the fresh grapes left to ripen on the vine.
For Marco it was a dream that began in 2007, which today has become a very concrete reality.
The objective was to produce a long-lived wine with great structure, offering a novelty of sensations and aromas in the panorama of Piedmontese viticulture.
TASTING
In the glass, Albarone already amazes with its intense purple color.
On the nose it is a show of aromas of ripe cherry, plum, berries and spices, with a balsamic note.
In the mouth it expresses all its power: it is extremely pulpy, tannic but soft and has an exceptional concentration of fruit.
It is very persistent, with a sweetness that reveals a taste of blackberry and ripe plum.
This wine begins to express its real complexity after 5-6 years of bottle aging.
Stored at a constant temperature of 12°-14°C it can be enjoyed for over 25 years.
SERVING TEMPERATURE
16°-18°C
FOOD COMBINATIONS
Albarone pairs perfectly with very structured meat dishes such as bacon with red wine reduction, or veal stew.
The pairing with pappardelle with venison and chestnut sauce is exceptional.
With refinement, the combination with desserts is very interesting, such as the chocolate cake with a dark heart or the chocolate chestnut cake.