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Albugnano is a DOC reserved for certain Nebbiolo-based wines, the production of which is allowed in the Province of Asti.
Production area
editThe production area encompasses the entire territory of the municipalities of Albugnano, Pino d'Asti, Castelnuovo Don Bosco and Passerano Marmorito, in the Province_of_Asti.
Millions of years ago the high hill of Albugnano was an atoll emerging in the gulf of the sea that would later dry up to give rise to the 'Monferrato'. That is why the upper part of Albugnano is characterized by very ancient soils, the Miocene marls. The high hills of Monferrato are characterized by higher than average rainfall in the area.
Climatically, a continental style prevails in the area, with summer seasons usually characterized by constant breezes and light winds, thanks to the rich presence of forests and the good altitude of the hills. This creates a favorable climate for viticulture, especially for Nebbiolo, which-during the grape ripening phase-appreciates the temperature ranges between day and night that favor the accumulation of sugars, slow degradation of acidity and important aromatic development.
History
editIn the past the Nebbiolo vine was widespread in the Asti area: this was proven by Pier De Crescenzi in the 14th century, stating, "This Nubiola grape is much praised in the city of Asti and in those parts"; in the same period it is mentioned in the land register of Chieri (town not far from Torino). After the arrival of phylloxera, the vine was replanted only in the small enclave around Albugnano.
The first records of Albugnano wines date back to 1148. The history of these wines, Vezzolano Abbey and the Savoy aristocracy intertwined over the centuries.
In 1868, Albugnano's Nebbiolo spumante was awarded at the Asti Exposition, but it was with the recognition of the DOC (Official Gazette of May 17, 1997) that Albugnano began a new phase of growth.
In 2017, a number of producers in the area founded the Albugnano549 Association to support the oenological, historical, cultural, environmental and socioeconomic identity of the Albugnano DOC production area.
On April 12, 2019, some Albugnano DOC producers and the City of Albugnano established the Albugnano Regional Enoteca. The purpose is to enhance the wines, agri-food and artisanal products of the Albugnano Doc production territory and neighboring areas, particularly the towns of the hills around Torino and those of northern Asti.
Production techniques
editBlending with Bonarda, Barbera and Freisa was a traditional local practice. To this day, all Albugnano DOC producers choose to produce with 100% Nebbiolo grapes.
The form of training must be espalier.
Albugnano DOC wines are obtained by traditional "red" vinification. Macerations, when carried out at a controlled temperature and for a duration not too long, maintain the interesting primary aromas. An aging, without the invasive use of toasted wood barrels, softens the tannins, with the development of interesting tertiary scents.
The term "vineyard" is allowed for all types provided the grapes have an alcohol content of at least 11.50% vol.
Vinification and processing operations may be conducted in the entire administrative territory of Piedmont.
DOC specifications
editThe Albugnano DOC was established by Ministerial Decree 06.05.1997 published in Official Gazette No. 113 of 17.05.1997.
It was subsequently amended by:
DM 30.11.2011 G.U. 295 - 20.12.2011
DM 12.07.2013 Published on the official website of Mipaaf (Ministry of Agriculture, Food and Forestry).
Types
editFor the red wine type, the term Superiore is allowed provided the grapes have a natural alcoholic strength of at least 11.50% vol. and the wine is aged for one year, including at least six months in oak barrels.
References
edithttp://catalogoviti.politicheagricole.it/scheda_denom.php?t=dsc&q=2004 [1]
https://legamivini.com/sentieri-di-vino/albugnano-the-historic-nebbiolo-in-monferrato/
https://legamivini.com/sentieri-di-vino/albugnano-an-enclave-of-nebbiolo-in-monferrato/