Albarossa is about Bricco dei Guazzi: the heart in Monferrato with an eye on Piedmont. A vine, created in 1938 by Professor Dalmasso, which found its home on the hills of Monferrato and on the Bric di Olivola. Its roots lie in a terroir defined as a Cru by Veronelli. Its grapes give life to a strongly identifiable wine as the result of a virtuous balance of two grape varieties: Barbera and Nebbiolo, interpreted by the elegance of Bricco dei Guazzi.
After the malolactic fermentation, the wine is placed in barrique for 12 months, followed by another 12 months in 20-hectolitre barrels and a year of refinement in the bottle.
Monferrato alessandrino - Olivola
The overripe harvest of the grapes softens Nebbiolo's peculiar tannins and Barbera's acidity. The must obtained from the pressing - destemming phase is left to macerate for a week in contact with the skins, in large stainless steel tanks, at a temperature between 25 ° and 28 ° C. Frequent pumping over allows excellent color extraction and good body. After the malolactic fermentation, the wine is placed in barrique for 12 months, followed by another 12 months in 20-hectolitre barrels and a year of refinement in the bottle.
ALTITUDE 150–250 meters above sea level
TYPE OF PLANTING Sustainable Farming
SOIL Marl, limestone
TYPE OF CULTIVATION Guyot
ALCOHOL CONTENT 15.5%