Albana di Romagna Docg

Albana di Romagna was the first white wine to which the DOCG category was attributed in 1987. This wine, in its different varieties Secco, Amabile, Dolce and Passito, is produced from grapes which are cultivated in the vineyard which bears the same name, in the area of Bologna reaching nearly the sea. The origins of Albana are very remote and often are blended with legendary tales. It is said that when the Emperor Theodoric’s daughter Galla Placidia was visiting a village in the region of Romagna, she was offered a glass of Albana wine. The princess was enraptured and declared that such pleasure should only be drunk from golden calices, and from that day the village was renamed Bertinoro and Albana wine was only drunk from precious cups. Another famous esteemer of the Albana di Romagna was Federico Barbarossa (so is stated), but the historical roots of this wine can be traced in the “Trattato dl’Agricoltura”, written by Pier de’ Crescenzi, dating back to 1200.

Consumption

The Albana di Romagna Secco ideally should be used two years after vintage, and served at a temperature of 10-12°C in calices used for white wines. It is served with fish based dishes and sea fruits, but also with herbs omelettes, snails and soft cheese. The varieties Amabile, Dolce and Passito should be served at the end of a meal, together with fruit and cakes, in small calices. A particular combination is that of Albana di Romagna Passito with the ciambella cake, a ring-shaped cake with a hole in the centre

Conservation

To preserve this wine in a correct manner, the bottles must be kept horizontally in wooden shelves or any other resistant and anti-vibrant material and far from sunlight. The room should be at a constant temperature of 10 to 15°C with a humidity of around 70-75%.

Production

The vintage process of Albana di Romagna DOCG Secco is technically very delicate, since, as all white wines, it is subject to microbiotic alterations and anomalous fermentations. It is produced from the fermentation of the must which is not in contact with the grape skin, which could compromise the colour if the wine. The grapes used to produce the Passito variety must reach a low degree of withering. The process of picking grapes from the bunch is so that the withered grapes can absorb sensible quantities of alcohol. The result is slightly pressed and fermented in a natural way. Stabilization, bottling and an obligatory aging of 6 months follow.

by NATURALMENTE ITALIANO