Grape · Red
Albarossa
Moderate climate
About
A Piedmont crossing bred in the 1930s, long thought to be Nebbiolo and Barbera until DNA showed Barbera's partner was the French grape Chatus. Deep in colour, with Barbera's bright acidity and firmer tannins, it makes dark-fruited, peppery reds, often raised in oak.
Typical profile
Body
Rounded
Tannins
Firm
Acidity
Bright
Sweetness
Dry
Aromas
What the grape gives up young, and what it grows into with time in bottle.
Oak influence
Common
Aging
Approachable at 3 years; the oaked ones reward 8-10.
Food pairings
brasatoroast lambgrilled sausagesaged Castelmagnomushroom tajarin