Berenices

Albugnano Doc

REGION

Albugnano, Monferrato (Piemonte)

GRAPE VARIETY

Nebbiolo

Grape variety

Nebbiolo is cultivated in certain areas of Piemonte region and in some places at the foot of the Alps. Wines made from Nebbiolo have a ruby colour with garnet highlights. They are characterised by fresh fruity notes, which with ageing evolve into elegant notes of dried flowers, sometimes of undergrowth. Nebbiolo has the aptitude to develop tertiary scents ranging from the most delicate spices to notes of tobacco and goudron. The tannins take a few years to soften.

Terroir

Millions of years ago, the high hill of Albugnano was an atoll emerging in the gulf of the sea, which would later dry up to give rise to the Monferrato. This is why the high part of Albugnano is characterized by very ancient soils, the Miocene marls. The high hills of Monferrato are characterised by higher rainfall than the average for the area. The vineyard, facing south at an average altitude of 460 metres above sea level, is surrounded by dense oak and wild cherry woods. These two factors generate evening breezes that quickly cool the vineyard on summer nights. A micro-climate that favours the maintenance of a good level of acidity and an important aromatic development.

Vinification and Ageing

Harvesting of Nebbiolo in boxes. Destemming and crushing of 4/5 of the grapes. The equivalent of 1/5 of the bunches is put into fermentation vats in the whole form, with the stems. Vinification “in red” in thermoregulated vats, not to exceed 25°C. Maceration on the skins for 8-10 days. Malolactic fermentation and controlled refinement on the lees. Maturation in steel tanks, bottling and refining in bottles for about a year.

Tasting notes

A wine with an intense garnet red colour. Very delicate notes follow one another on the nose. First the floral notes of roses, then damp undergrowth, cloves and conifers. On the palate, some of the descriptors already encountered on the nose manifest themselves, first and foremost the rose. The acidic ribbing of the redcurrant is perceptible. With oxygenation and warming of the mouth, the wine returns to show the structure and intensity of Nebbiolo; the olfactory notes of rose and cypress needles expand in the mouth. The tannins are sidereal, but not astringent; a final saline note is perceived on the palate. Long aftertaste of coniferous wood and undergrowth.