Albaranzeuli nero

Albaranzeuli Nero is a red grape variety native to the Sardinian region of Italy. It is primarily used in the production of wine, particularly in the Alghero area. The grape is known for its deep color and robust flavor, making it a popular choice for blending with other varieties.

History

The origins of Albaranzeuli Nero are not well-documented, but it is believed to have been cultivated in Sardinia for centuries. The grape is closely associated with the island's winemaking tradition, which dates back to the Phoenicians and was later influenced by the Romans.

Viticulture

Albaranzeuli Nero is a late-ripening grape, typically harvested in late September or early October. It thrives in the warm, dry climate of Sardinia, particularly in the sandy soils found in the Alghero region. The grape is resistant to many common vine diseases, making it a reliable choice for growers.

Wine Production

Wines made from Albaranzeuli Nero are typically full-bodied and rich, with a deep ruby color. They often exhibit flavors of dark fruit, such as blackberry and plum, along with notes of spice and earth. These wines are often blended with other Sardinian grape varieties, such as Cannonau and Carignano, to add depth and complexity.

Food Pairing

Due to its robust flavor profile, Albaranzeuli Nero pairs well with hearty dishes. It is often served with traditional Sardinian cuisine, such as porceddu (roast suckling pig) and malloreddus (Sardinian gnocchi).

See Also

• List of Italian grape varieties
• Sardinian wine
• Italian wine