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 his wine got its D.O.C. appellation in May 1997. It is produced in a small, hilly area to the north of Asti, in Piedmont, that includes the municipalities of Pino d'Asti, Castelnuovo Don Bosco, Passerano Marmorito, and Albugnano, to which last one it owes its name. Some of the hills in this area can be as high as 1,700 feet above sea level. Depending on its type, Albugnano can vary considerably in color, from pink to ruby red, and can sometimes even have a garnet hue with ageing. Fine and vinous when young, Albugnano can be aged into a well-balanced, full-bodied dry or slightly sweet wine with a fruity bouquet.Albugnano's history goes back to antiquity, when it was a Ligurian colony in Piedmontese territory, dominated by Rome. Legend has it that Albonius, a Roman gentile, had a villa that was located in the territories of what was later to become a municipality named after him. From the Middle Ages until the end of the 18th century, Albugnano was the feud of the canons of Vezzolano. In 1800, the Napoleonic government of northern Italy suppressed the clerical group. Albugnano is located over 1,700 feet above sea level and the marvelous, unrestricted views that it offers to the visitors have won it the nickname of "Balcony of Monferrato." From Albugnano's Belvedere, in fact, the view embraces the Alps and the cities of Mondov“, Pinerolo, Ivrea, Vercelli, Novara and Asti, interspersed with what seems to be an infinite number of vineyards that testify to the extraordinary vocation of this land for winemaking.
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Consorzio Tutela Vini d'Asti e Monferrato
Via Morelli ,15
14100 Asti (AT)
ITALY
phone: (+39) 0141/598998
fax: (+39) 0141/598984
email: consorziobarbera@libero.it
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Appellation's
Quality Info
DOC Map
Varieties
Types
Region of
Production
Piedmont
Regional Wines
Regional Foods
Recommended
Food Pairings
CONIGLIO IN UMIDO
FOCACCIA CON PROSCIUTTO DI PARMA®
GNOCCHI CON UOVA E PROSCIUTTO COTTO
INVOLTINI DI MANZO
SPUNTATURE DI MAIALE
TORTA DI PANCETTA PIACENTINA
TORTINO DI CIPOLLA E SALAME CON TOMA PIEMONTESE
TRIPPA CON FAGIOLI
UOVA STRAPAZZATE AL TARTUFO BIANCO
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