Nebbiolo, the basic grape variety for the production of great Piedmont wines such as Barolo and Barbaresco, is exceptionally found in the historic vineyards of this small area of the Monferrato bordering on the province of Turin. Only the best hillside slopes of four municipalities produce Nebbiolo grapes to be made into Albugnano, an extremely limited production which stands out for its class and elegance, and can be defined as ”Superiore” when the wine is cellared for at least 12 months in oak.
Production zone: the entire area covered by the municipalities of Albugnano, Pino d’Asti, Castelnuovo don Bosco and Passerano Marmorito, situated within the province of Asti;
Grapes: 85 to 100% Nebbiolo (up to 15% Freisa, Barbera and Bonarda);
Production yields:
Albugnano and Albugnano Rosato: Max. 9.5 tons, corresponding to 66.5 hectoliters per hectare;
Albugnano Superiore: Max. 8.5 tons, corresponding to 59.5 hectoliters per hectare;
Minimum aging required and release:
Albugnano Superiore: 12 months from January 1st of the year after harvesting, with at least six months spent in oak barrels.
Minimum total alcohol content:
Albugnano and Albugnano Superiore: 11.5% by vol.
Albugnano Rosato: 11% by vol.
Color ranging from ruby red to more or less intense garnet, it develops delicate scents of raspberry and wild strawberries, and slight floral and spicy notes, which become more complex when matured in oak. Dry, with good body and a slight tannic vein, it offers good persistence in terms of taste.
Excellent with meat and game, and with moderately and fully aged cheeses.
