Red

La Furnera

By Vinchio Vaglio, Monferrato, Piemonte, Italy

Vinchio Vaglio La Furnera

Albarossa is an Italian red grape variety that was created in 1938 by the agronomist Giovanni Dalmasso. He created an original cross with the aim of combining the quality and potential of Nebbiolo with the one of Barbera.

Pairs well with

game, braised meat, stews, pasta with provola cheese or black truffle.

Technical details

Style
Red
Denomination
Piemonte DOC Albarossa
Grape
Albarossa
Harvest
Usually the harvest takes place in the first week of October. After the green harvest and careful selection, the grapes are picked in early morning and delivered to the winery in the afternoon to preserve their integrity.
Vinification
After crushing and destalking the grapes, the must is sent to temperature controlled horizontal tanks. The alcoholic fermentation and maceration last around 8 days at an initial constant temperature of 24 °C which gradually rises to 28 °C. This process allows the wine to obtain excellent aromas and to extract the polyphenolic substances from the skin. The malolactic fermentation takes place immediately after the alcoholic fermentation in stainless steel tanks at a constant temperature of 18 °C. At the end of the winemaking process, the wine goes into French barriques and 500 litres tonneaux for about 18 months. The wine remains in stainless steel tanks for another month prior bottling, followed by 12 months of bottle ageing.
Serving temperature
18°C

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