Piemonte Albarossa D.O.C.
VINEYARD: “Cascina Rossa” – southern exposure
GRAPES USED: Albarossa 100%
PRODUCTION METHOD: Albarossa is a rare grape variety, the brainchild of Prof. Dalmasso – famous pioneer of modern viticulture – who in 1938 crossed Nebbiolo di Dronero x Barbera, obtaining a grape with great potential, a complex maturation, whose cultivation is now in the hands of few wineries only. The manual harvest takes place in several stages, to enhance freshness and aromas. After the crushing-stemming and the slow extraction of color, the must is separated for fermentation and malolactic fermentation in thermocontrolled stainless-steel vats, where ultimately refines until summertime, when it’s finally blended to rest in bottle, where it ages for 12 to 18 more months.
COLOUR: Intense, shiny ruby red, with violet tinges.
BOUQUET: Spicy, with a scent of red fruit when it first hits the palate, hints of field flowers and herbs, and ground pepper.
FLAVOUR: Pairs the typical scents of Nebbiolo and Barbera grapes in an unusual and elegant balance. Slightly dry, with a lingering aftertaste on the palate.
Ray
Piemonte Albarossa D.O.C.
VINEYARD: “Cascina Rossa” – southern exposure
GRAPES USED: Albarossa 100%
PRODUCTION METHOD: Grapes are hand-harvested according to their different ripening times and quality. Fermentation with maceration in traditional wooden tubs for 12 to 18 days. Manual punching down of the cap and racking off, followed by malolactic fermentation. The wine is refined during the following winter months, and the vinification process closes with bottling when the first warm days come.
COLOUR: Intense, shiny garnet red, with violet tinges.
BOUQUET: Spicy, with a scent of red fruit when it first hits the palate, hints of field flowers and herbs, and ground pepper.
FLAVOUR: Pairs the typical scents of Nebbiolo and Barbera grapes in an unusual and elegant balance. Slightly dry, with a lingering aftertaste on the palate.