La Lus

Monferrato DOC

Reds Wines

GRAPE VARIETIES

Albarossa 100%

Method of production

Following a brief period at cool temperatures (24 hours at 46-50°F), the juice and skins are fermented together for 8-10 days at 75° F, with frequent pumping over to bring out the fruit aromas. Toward the end of fermentation the temperature is raised up to 86° F to increase the extraction of tannins from the skins. The wine is then aged for 12 months in French oak barriques, followed by an additional 6-8 months of bottle aging before release.

The winemaker comment

La Lus is the highest expression of this innovative and typical varietal, Albarossa. Structured for long aging, this wine can also be enjoyed in its youth thanks to its inherent characteristics of round and soft tannins. It is a modern wine with great visible impact, upholding the typical tradition of fine Piedmontese wines.

Wine awards 2010

Vintage notes 2009

  • La Lus
  • Denomination Monferrato Rosso DOC
  • GRAPE VARIETIES 100% Albarossa
  • Method of production Short cold maceration of the grapes (24 hours – 8/10°C), followed by fermentation with skin contact for 8-10 days at a controlled temperature of 24 °C, with frequent pumping over in order to enhance and preserve the fruit aromas. At the end of fermentation the temperature are gradually elevated to 30°C in order to allow extraction of color from the skins. The wine is aged in 350 liter barrels, 100% French oak, for a period of 12 months.
Specifications
  • BRIX 23.30
  • ALCOHOL 13.80%
  • PH 3.48
  • EXTRACT JUICE NET (G/LT.) 29.50
  • RESIDUAL SUGAR (G/LT.) 2.5
  • Total acidity 5.90
  • Malic Acidity 0.03
  • Volatile Acidity 0.55
SO2 (MG/LT.)
  • Total 105
  • Libera 32
  • La Lus
  • Denomination Monferrato Rosso DOC
  • GRAPE VARIETIES 100% Albarossa
  • Method of production Short cold maceration of the grapes (24 hours – 8/10°C), followed by fermentation with skin contact for 8-10 days at a controlled temperature of 24 °C, with frequent pumping over in order to enhance and preserve the fruit aromas. At the end of fermentation the temperature are gradually elevated to 30°C in order to allow extraction of color from the skins. The wine is finally aged in barriques, 100% French oak, for a period of 12 months.
Specifications
  • BRIX 23,10
  • ALCOHOL 13,80%
  • PH 3.48
  • EXTRACT JUICE NET (G/LT.) 28,50
  • RESIDUAL SUGAR (G/LT.) 2,5
  • Total acidity 6,10
  • Malic Acidity 0.10
  • Volatile Acidity 0.55
SO2 (MG/LT.)
  • Total 92
  • Libera 28
  • La Lus
  • Denomination Monferrato Rosso DOC
  • GRAPE VARIETIES 100% Albarossa
  • Method of production Short cold maceration of the grapes (24 hours – 8/10°C), followed by fermentation with skin contact for 8-10 days at a controlled temperature of 24 °C, with frequent pumping over in order to enhance and preserve the fruit aromas. At the end of fermentation the temperature are gradually elevated to 30°C in order to allow extraction of color from the skins. The wine is finally aged in barriques, 100% French oak, for a period of 12 months.
Specifications
  • BRIX 23,30
  • ALCOHOL 13,95%
  • PH 3.59
  • EXTRACT JUICE NET (G/LT.) 29,50
  • RESIDUAL SUGAR (G/LT.) 0,5
  • Total acidity 5,7
  • Malic Acidity 0.03
  • Volatile Acidity 0.5
SO2 (MG/LT.)
  • Total 96.8
  • Libera 35
  • La Lus
  • Denomination Monferrato Rosso DOC
  • GRAPE VARIETIES 100% Albarossa
  • Method of production Short cold maceration of the grapes (24 hours – 8/10°C), followed by skin contact fermentation for a period of 8-10 days at a controlled temperature of 24 °C, with frequent pumping over in order to enhance and preserve the fruity aromas. At the end of the fermentation the temperature rises up till 30°C in order to allow the color infusion from the skins. The wine is finally aged in barriques, 100% French oak, for a period of 12 months.
Specifications
  • BRIX 22,90
  • ALCOHOL 13,50%
  • PH 3.53
  • EXTRACT JUICE NET (G/LT.) 30,00
  • RESIDUAL SUGAR (G/LT.) 0,5
  • Total acidity 5.70
  • Malic Acidity 0.03
  • Volatile Acidity 0.45
SO2 (MG/LT.)
  • Total 76,80
  • Libera 35

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