Born in Piedmont from a cross between Barbera and Nebbiolo, two cornerstones of the region’s winemaking, this grape variety was long overlooked. Today, however, Albarossa represents one of the most fascinating expressions of contemporary Piedmont viticulture, combining the strength of the land with a new elegance.
In recent years, thanks to a growing interest in native grape varieties and the desire to revive local identities, Albarossa has gained increasing popularity among enthusiasts and beyond. No longer just a curiosity for wine lovers, it has become a true star among Piedmont’s red wines.
Albarossa: Origins and History
Albarossa is a Piedmont grape variety created in 1938 by Professor Giovanni Dalmasso. He crossed Barbera (the mother) with Nebbiolo di Dronero, Chatus. His ambitious goal was to merge the resilience and freshness of Barbera with the elegance and longevity of Nebbiolo, creating a red wine that could embody the best of Piedmont.
After decades of study on Dalmasso’s crosses, which resumed in the 1960s and continued in subsequent decades, several clones were selected. Among them was the “xv/31” clone, which displayed the qualitative traits the professor aimed to achieve. In 1977, it was romantically renamed “Albarossa” in homage to the city of Alba.
The next milestone came in 2001 when Albarossa was officially added to the list of authorized grape varieties for Alessandria, Asti, and Cuneo provinces.
Wines made from Albarossa grapes are generally versatile, with a deep ruby-red colour, remarkable complexity, and a tannic yet fruit-forward and spicy palate. These traits, along with the grape’s excellent affinity for oak ageing, its ability to partially dry on the vine while maintaining good acidity, and its official recognition, have drawn the attention of forward-thinking producers.
At Bava, we, too, decided to embrace this fascinating grape. Since the early 2000s, we’ve been cultivating it in one of our vineyards in Cocconato, and since 2008, we’ve been producing Rosingana Piedmont DOC Albarossa.
Rosingana Piedmont DOC Albarossa: Bava’s Interpretation
Rosingana Piedmont DOC Albarossa takes its name from the hillside that slopes from Bricco della Pieve towards the meadows of Marcellina. Here, in clay-limestone soils with favourable southwest exposure, the grape finds the perfect conditions to reach its full potential, yielding deep, colourful, and structured wines.
Vinification and Aging
Rosingana Piedmont DOC Albarossa is made from fully ripe grapes. After macerating for about 8 to 10 days, the wine rests in stainless steel tanks with periodic rackings before being bottled approximately one year after harvest.
Taming Albarossa’s robust, exuberant tannins is a real challenge, which is why the vinification process demands great care and attention.
The result is an intense, beautiful dark red wine with a fresh, rich aroma of red fruit preserves. On the palate, it’s full-bodied and enveloping, with sweet tannins reminiscent of Barbera but also the intensity typical of the best Nebbiolos. Its substantial structure and alcohol content enhances its sweetness and depth.
Albarossa at the Table: Pairing with Piedmont Cuisine
In May, Rosingana Piedmont DOC Albarossa from Bava is featured in Albarossa in Tavola, an initiative promoted by the Consorzio Barbera d’Asti e Vini del Monferrato to celebrate this grape variety through local cuisine.
The project involves numerous restaurants in Piedmont and beyond, creating menus and dishes specifically designed to highlight Albarossa pairings.
Bava will be part of this initiative with two restaurants proudly serving our Albarossa:
- San Giors, 3/A via Borgo Dora, Turin
- Le Due Lanterne, 52 Piazza Garibaldi, Nizza Monferrato
Taste Albarossa at the Winery
Albarossa is a Piedmont gem still writing its story, and Rosingana Piedmont DOC Albarossa captures its essence in every glass. Visit us and taste our Albarossa at Bava Winery in Cocconato, nestled in the hills of Piedmont, and discover every nuance and anecdote behind this unique grape variety.