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.
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.