L’Alba e la Pietra – Il Poggiarello – 2018

The wine l’Alba e la Pietra from Il Poggiarello winery

Alba e la Pietra is more than a macerated white wine is a work of art. A wine that comes from a blend of Malvasia di Candia Aromatica for 60%, Ortrugo for 30%, and Marsanne for 10%, it is characteristic of the Trebbia Valley in Emilia Romagna. The winery chose this name because, in the valley, the morning sun illuminates the Pietra Parcellara of the Penice mountain.

The label is also special, created by the master Armodio (Vilmore Schenardi), a world-famous artist from Piacenza who gave his vision of Pietra Parcellare.

We are in Val Trebbia near Piacenza in Emilia Romagna; the winery was founded thanks to two families who have continued their philosophy for five generations; all grapes are certified organic and the wine production follows the dictates of tradition.

The Winemaking

The harvest is manual and the selected bunches are placed in crates. Once in the cellar, the winemaking begins with maceration at a controlled temperature. Fermentation takes place in steel tanks using only selected indigenous yeasts. The wine ages partly in third-passage French oak barriques and partly in steel. Once assembled and bottled, the wine rests for a few more months in the cellar before being released onto the market.

Tasting the wine of the winery

Intense ruby ​​red; the aroma is pleasantly fruity with notes of red fruits, cherry and currant that intertwine with spicy hints. Intense and well-structured on the palate with an almost perfect correspondence between aromas and flavours. Excellent persistence.

Food Pairings

The “Alba e la Pietra” macerated white wine pairs well with white meat, fish and medium-hard cheeses. Try it with foie gras.

THE WINERY

Il Poggiarello winery is located in Val Trebbia among the Piacenza woods. This company is part of the Cantine 4 Valli group founded by the Ferrari and Perini families; they have been writing the history of wine in Piacenza since 1882. The winery has grown over the years but is still family-run today. We have now reached the fifth generation…. keep reading