The Albarossa vine was created in 1938 by Prof. G. Dalmasso, crossing Barbera and Nebbiolo. It has a deep ruby red color, intense bouquet, spicy notes, and is full bodied with a long persistent finish. It grows well in hills of Peidmont. The vineyard where these grapes were sourced is south facing 800 feet above sea level. The fruit is de-stemmed and placed into stainless steel tanks where the primary fermentation process begins. Once the superior color is achieved to express deep ruby red hues, the Albarossa is racked in stainless steel tanks where it rest and develops a malolactic fermentations which refines its taste.
The must is then divided into two lots, one of which is aged for one year in French Oak barrels. After aging, the wine is then blended together for bottling.