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Italian wine and grape guide : Albarossa


The Albarossa vine was obtained in 1938 by Giovanni Dalmasso by crossing Nebbiolo and Barbera, in an attempt to merge into a single variety the characteristics and qualities of the two main Piedmontese vines. The grape is also known as Incrocio Dalmasso XV/31. In fact, from investigations on the DNA carried out a few years ago, it emerged that the true “father” of Albarossa is not the famous and noble Nebbiolo, but the lesser known Chatus (also called Nebbiolo di Dronero), an Alpine native vine. After a long period of experimentation, in 2001 Albarossa was registered among the varieties suitable for cultivation in the provinces of Asti, Alessandria and Cuneo, arousing the interest of many manufacturers, including very famous names, because of its wine quality and the predisposition for aging in wood. Its berry is small, ellipsoidal, black with waxy, thin, large, red-violet skin. The bunch is medium, pyramidal, medium compact, winged with a medium, pentagonal, five-lobed leaf. The Albarossa vine requires dry soils, positioned in the hills with calcareous soils rich in microelements. It gives an abundant and constant production. The Albarossa grape gives a wine with intense ruby red color with purple hues. The fragrance is vinous and slightly spicy, with notes of red fruits like cherry. The taste is full-bodied and fresh in acidity.

Producers growing the grape

If what you read sounds interesting, why not try any of the wine/s below made with Albarossa

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