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"La Furnera" Piemonte DOC Albarossa 2018

"La Furnera" Piemonte DOC Albarossa 2018.
3

B

Biologico
Da Regalare
Vino premiato
Vinchio Vaglio
Vintage: 2018
Location: Piedmont, Vinchio (AT)
25
£ 16.90 £ 14.50 -14%
Format 0.75 l. (£ 19.33/lt.)
cod. S6560
A little gem

What: From the encounter between Barbera and Nebbiolo
Why: For its complex 'nose
Perfect with: Excellent with game, braised meats and stews

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
AWARDED AWARDED
"La Furnera" Piemonte DOC Albarossa 2018
Vinchio Vaglio
Vintage: 2018
Location: Piedmont, Vinchio (AT)

3

Bibenda


£ 16.90 £ 14.50 -14%
Format 0.75 l. (£ 19.33/lt.)
cod. S6560
A little gem

What: From the encounter between Barbera and Nebbiolo
Why: For its complex 'nose
Perfect with: Excellent with game, braised meats and stews

Marketed by: Svinando Wine Club via G. Cane 47bis-50 12055 Diano d'Alba (CN) - Italy.
"La Furnera" Piemonte DOC Albarossa 2018 - Vinchio Vaglio

What we have here is a little gem from the historic Vinchio Vaglio winery. It is a red wine produced from Albarossa grapes. Less well-known than its noble parents, Albarossa is a black grape variety, created in the 1930s by crossing Barbera and Nebbiolo. Initially selected for its resistance to disease, over time it proved to be an ideal grape for the production of high quality wines. Vinchio Vaglio offers it in a super traditional version, the result of careful vinification and slow maturation in oak barriques and 500-litre tonneaux. In total, the wine waits in the cellar for about 18 months, and in this case the winery's technicians use mainly new wood (only a small amount of second-passage barrels). At the end of maturation, the wine is assembled in cement tanks and then bottled. Prior to marketing, it is then aged again in the cellar for about a year. Ruby red in colour with violet highlights, the nose reveals itself to be complex, with spicy hints and notes of black pepper. This is followed by a clear sensation of vanilla and wood, well blended with the fruit. In the mouth it is warm and enveloping, with a perfect correspondence to what was perceived before. Excellent with game, braised meats and stews.

In 1959, the year of its foundation, there were only 19. Today, the members of the Cantina Cooperativa Vinchio e Vaglio Serra number almost 200. In total, they manage around 450 hectares of vineyards with care and passion. In particular Barbera, the so-called 'Rubino di Vinchio', but also other typical local varieties, such as Dolcetto, Cortese, Grignolino, Nebbiolo, Brachetto, Moscato, Freisa and Bonarda. In addition to this dense group of autochthonous, i.e. typical local varieties, there are also international varieties that are best suited to the Piedmont hills, such as Pinot Noir, Chardonnay, Sauvignon and Viognier. The vineyards, mostly on very steep slopes, make the work particularly demanding but, at the same time, guarantee optimal exposures that result in perfect ripening. The quality of the harvested grapes is, of course, also helped by the nature of the soils, whose mineral components guarantee the production of high quality wines. The wine cellar, on the other hand, is equipped with state-of-the-art equipment and modern winemaking facilities, and also has a large barrique cellar, built into the hillside, which guarantees constant and natural temperature and humidity. Here there are French oak barriques and barrels of various capacities, where the wines can age slowly. For as long as necessary.

Technical Data Sheet
CHARACTERISTICS
  • TypeStill dry red wine DOC
  • Location Piedmont
  • Grapes Albarossa 100%
  • Sensations Colour: ruby red with violet reflections. Nose: complex with spicy hints with notes of black pepper, vanilla on the finish with woodiness well blended with the fruit. Taste: warm, enveloping, structured with confirmed olfactory characteristics.
  • Vinification Vinification: after de-stemming and crushing of the grapes, the must is transferred to temperature-controlled horizontal fermenters. Alcoholic fermentation with maceration lasts about 8 days at an initial temperature of 24°C, gradually rising to 28°C in order to best extract the aromas derived from the vine and the polyphenolic substances present inside the skin. Ageing: at the end of alcoholic fermentation, malolactic fermentation is immediately started in stainless steel tanks at a temperature of 18°C. Once fermentation is complete, most of the wine goes into barriques and the remainder into 500-litre tonneaux where it stays for about 18 months. Mainly new wood is used and to a lesser extent second-hand wood. After a further rest of one month in cement vats, it passes into the bottle where, before release, it is refined for another year.
  • Alcoholic strength 15% vol
  • Allergens Contains sulphites
TASTING RECOMMENDATIONS
  • Tips Store in a cool place, away from light, bottle lying down. Refrigerate no longer than 24 hours before opening. Open at least 15 minutes before serving
  • Serving temperature 14 grades
  • GlassRenano
  • When to drink it in 10 years
  • Pairing Meat menu
VINEYARD
  • Terrain sandy clayey
  • Exposure and altitude South
  • Breeding method Guyot
  • Planting density 4000
PRODUCTION NOTES
  • Italy

  • VINCHIO VAGLIO, REG. SAN PANCRAZIO, 1 - 14040 VINCHIO (AT)

Awarded
  • Bibenda Present in the guide!

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