Albarossa

The Albarossa vine has been made at University of Turin in 1938 crossing Chatus (Nebbiolo di Dronero) and Barbera d'Alba.                               The result is a wine of a deep ruby-red colour, with hues of violet, and a rich, complex bouquet where the perception of fruit prevails over the floral traces, accompanied by a spicy component (tobacco). Thanks to an elevated alcoholic content and glycerine, it has a warm flavour that is well structured, smooth and harmonious, full-bodied, has a lingering aroma, and is never ‘flimsy’ due to its correct acidic balance.