Albarossa is a red grape variety developed in 1938 by Professor Giovanni Dalmasso at the Experimental Institute for Viticulture in Conegliano. It was originally thought to be the result of a cross between Barbera and Nebbiolo di Dronero; subsequent genetic analyses have clarified the role of Chatus, an ancient French grape variety from the Ardèche region, whilst the distinctive character of Barbera remains clearly recognisable. The leaf is medium-sized, pentagonal and generally five-lobed, with an open petiole sinus and a slightly arachnoid underside. The bunch, which is medium-sized, pyramidal and winged, varies in compactness; the berries are small, elliptical, with a very pruinose skin that is firm and rich in colouring pigments. Widespread mainly in Piedmont, it is at its best in the Langhe, the Roero, the Monferrato and certain hilly areas of the Tortona region, where it benefits from sunny exposures and calcareous soils. The wine is distinguished by its intense ruby-red colour, often tending towards garnet as it matures, and by a characteristic aromatic profile, featuring ripe red fruits alongside floral, spicy and balsamic notes. On the palate, it offers good freshness, substantial structure, noticeable yet harmonious tannins and a significant finish. Its phenolic richness and the balance between acidity and smoothness favour ageing, enabling it to develop complexity over time. It can be vinified as a single-varietal wine or blended with other Piedmontese grape varieties to enhance its qualities.
