In 1938, Italian grape breeder Giovanni Dalmaso crossed what he thought to be two of the most traditional grapes from the region of Piemonte: Barbera and Nebbiolo. The idea was to express the best characteristics of both grapes, like Barbera’s high yields and Nebbiolo’s floral personality. It was later discovered that the variety he thought to be Nebbiolo was actually Chatus, a rare red grape from the region of Ardeche in France that was called Nebbiolo di Dronero by locals in Piemonte. Nevertheless, Albarossa was born and planted in very small quantities until 2001, when several wineries in the area joined forces to bring it out of obscurity.
World renowned winery Castello Banfi was one of the wineries that took on the project of reviving Albarossa and to this moment, Banfi La Lus it is the only example exported to the United States and Puerto Rico. It displays an intense ruby red color with medium intensity and silky tannins wrapped around aromas of licorice, roses and sweet spices.
This versatile grape pairs well with a
variety of dishes, from fatty fish like roasted salmon to lean meats as pork
tenderloin. Try it with eggplant
parmesan for a combination that is both classic and modern at the same time.
Discover our selection of Albarossa
Author: Maytte Rivera
