Following a brief period at cool temperatures (24 hours at 46-50°F), the juice and skinsare fermented together for 8-10 days at 75°F, with frequent pumping over to bring outthe fruit aromas. Toward the end of fermentation the temperature is raised up to 86°Fto increase the extraction of tannins from the skins. The wine is then aged for 12 monthsin French oak barriques, followed by an additional 6-8 months of bottle aging before release.
COLOUR: bright ruby red, very intense and deep.
BOUQUET: fresh, fruity and complex, showing typical flavors of red berries, cherries and plumjam; the wood influence is very subtle and clean, with notes of vanilla and licorice.
TASTE: Velvety, full-bodied and harmonious, with soft tannins. A long finish with fruity notes.Though very enjoyable when released, it is also suitable for a long aging.
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 inherentcharacteristics of round and soft tannins. It is a modern wine with great visible impact,upholding the typical tradition of fine Piedmontese wines.
An ideal accompaniment to appetizers, pasta with rich sauces, white meatsand flavorful dishes.
First vintage released: 2006
Alcohol content : 13,5% vol.
Available formats : 0,75 lt.