Albarubra – Organic Barbera Emilia IGP
Albarubra is Oro di Diamanti’s organic Barbera Emilia IGP, showing a deep ruby color with violet highlights, a vinous bouquet and clear notes of ripe fruit such as cherry and blackberry. On the palate it is smooth, fruity and pleasantly soft, ideal for those who appreciate red wines with gentle tannins.
Produced in just 500 bottles.
Type: Still red wine
Denomination: Barbera Emilia IGP
Grape Variety: Barbera
Bottle Size: 750 ml
Alcohol: 13.5% vol
Allergens: contains sulphites
Aging: bottle-aged
Annual Production: 500 bottles
Serving Temperature: 18°C
Albarubra comes from vineyards located in the Parco dell’Eremo di Tizzano, an elevated area between Casalecchio di Reno and Zola Predosa. The vineyard’s altitude (220 m), North-West exposure and medium-textured clay soil offer ideal conditions for crafting a structured yet approachable red wine.
Grapes are hand-harvested at the end of September and fermented in stainless steel tanks at controlled temperature after destemming. The wine is then bottle-aged, allowing it to achieve its characteristic softness and aromatic definition.
Albarubra is a red wine that balances body and drinkability, offering an expressive and harmonious profile.
Tasting Notes
• Color: deep ruby with violet reflections
• Aroma: vinous, with marked notes of ripe fruit (cherries, blackberries)
• Palate: smooth, fruity, not aggressive
Food Paring
Excellent with: crescentine and tigelle served with cured meats, roasted and grilled meats, braised dishes, polenta with game, aged cheeses such as pecorino and gorgonzola.
Vineyard Origin
• Area: Parco dell’Eremo di Tizzano – Bologna Hills
• Altitude: 220 m a.s.l.
• Exposure: North-West
• Planting Year: 2007
• Density: 2,500 vines/ha
• Farming: organic with biodynamic integration
• Training System: spur-pruned cordon
• Pruning: manual
Vineyard practices: vegetal fertilisation with legumes and grasses, green manure, mechanical soil loosening, inter-row hoeing, manual suckering, shoot thinning, green pruning and tying.
Winemaking
• Manual harvest (late September)
• Selection in small ventilated crates
• Destemming
• Fermentation in stainless steel at controlled temperature
• Bottle aging
