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 ROMAGNA DOCG ALBANA SECCA
Albana is the most prestigious indigenous variety of Romagna. It was always grown by the counts Codronchi, the former owners of the land where Fattoria Monticino stands. To obtain this wine during harvest we perform a careful selection of grapes. The grapes are harvested by hand, in small boxes , usually in mid-September dependent upon the season. Only when the cluster is perfectly mature it is harvested in multiple steps, depending on the state of maturation.
Tasting
The color is intense straw yellow, with greenish reflections. From the first breath the Albana gives feelings of understated elegance. The nose starts with prominent mineral notes that slowly fade into a cascade of flowers and then yellow fruit. It expresses a character full of strength and elegance . The pace is relentless, growing in intensity as the mineral flavors mingle with those of citrus fruits, sage and thyme, then marrying in a balance that invites you to take one sip after another. The finish is complex and enveloping, with a lingering mineral pleasantness.
Aromas
Apricot, pineapple, yellow peach, yellow rose, hazelnuts, orange and lime zest, papaya, pineapple, hints of sage and thyme.
Pairings
Very highly recommended as an aperitif. Excellent with shellfish, baked or pan-fried fish, pasta dishes with seafood and vegetables. Fresh soft cheeses, cold cuts, quiches, pizza margherita, soups, pasta with mushrooms, saffron risotto. You can also serve with goose liver and white meat, especially with roasted chicken and sweetbreads.
Serving Suggestions
Serving temperature: 10 -12 ° C in glasses for white wines with body.
Alcoholic strength of 13.5%
The origins of the Albana grape are so remote as to be confused with the legend. The first reporter to talk about the origins was Pliny the Elder, but also Cato and Pliny the Younger made mention of it. They praised Albana as a great wine. Legend has it that Galla Placidia, daughter of the Emperor Thoedosius, while passing through a small town in Romagna, was offered a glass of Albana. The princess was delightedly exclaimed, ” Not so humbly you should drink , but ‘berti in gold ‘ to pay homage to your sweetness.” So , from then on , the village was called Bertinoro and Albana was only drunk in precious cups. Also Emperor Frederick Barbarossa was a great admirer of Albana.
Beyond of the legend, the first historical information about Albana di Romagna, came from the famous Treaty of Agriculture written by the Bolognese Pier de ‘ Crescenzi in 1200. Here is, in fact, the first description of Albana di Romagna and its production area, ”wine powerful and noble in flavor .. and this grape variety is better throughout the Romagna ” .
In 1987, Albana di Romagna earned the distinction of being the first Italian white wine to receive the DOCG status, the most prestigious certification in which the high-quality wines can aspire in Italy. The Albana di Romagna is the flagship of the Romagna area, the native white grape variety most representative and it is cultivated exclusively in Romagna.
The freshly harvested grapes are brought immediately to the cellar. In the area dedicated for the receiving of the grapes, a soft press is performed, with the help of a modern vacuum press that works in the absence of oxygen, we get the juice .
It was chosen this singular technique of separation of the juice from the skins with the help of the vacuum, to minimize the mechanical stress caused to the grain during the pressing . Usually, the must is obtained with a mechanical action through the crushing of the grapes. With the help of this modern machine instead , the juice is separated from the grape leaving intact the grape skin , due to the vacuum.
Another key aspect is that we make all this extraction process in the absence of oxygen. This way is very important because with a totally natural way we prevent any oxidation of the free-run must.
After this crucial cycle, said pressing, we bring the free-run must at a controlled temperature of about 5 ° C, to enhance and accelerate the natural separation of the heavy solids present in the must: within a few hours the must becomes clear by decantation. After decanting, we make the first transfer and the alcoholic fermentation. Also in temperature-controlled stainless steel tanks and for a fraction containing the lees in French oak barrels. At the end of the winter the two parts are joined before bottling.
ALBANA IMAGES
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