Winemaker Notes
Dry red wine with purple reflections; intense, enveloping, complex bouquet with a predominance of fruity and floral sensations along with a strong spicy component and notes of toastiness. Flavor is full, well-structured, persistent and harmonious, pleasantly fresh and tasty.
Pairs well with charcuterie, boiled meat, stews, roasts, and ripe cheeses. Suitable for dishes of red meat, chicken liver or giblets cooked with herbs; also pairs surprisingly well with all varieties of fish cooked with tomatoes, fried in batter or baked.
Albarossa’s fascinating character is captured best after aging.
Attracting the most glory, prestige and fame to the Piedmont region, Nebbiolo in all of its expressions—Barolo, Barbaresco, Roero, Ghemme and Gattinara—creates a complex wine, truly unique for its delicate qualities combined with strength and a great potential to improve over time.
But Nebbiolo isn’t all there is to red wine from Piedmont! Barbera is the most planted variety and historically most popular as a dependable, food-friendly, everyday wine.
Beyond these two, a surprising number of red varieties call Piedmont their home. Worth a try include Dolcetto for its bold concentration and aromas of spice cake. Other grapes to investigate include Freisa, Croatina, Brachetto, Grignolino and Pelaverga.