Pairs well with: fish dishes, white meat, medium-ripened cheeses
Albana in the anfora "Vitalba" is a dry and full-bodied orange Romagna wine produced by the Tre Monti winery in the hills of Imola. It is a wine made according to ancient peasant customs, that is to say with a long maceration on the skins to promote maximum aromatic extraction and also to revive an ancestral tradition that goes back to the origins of wine in the Middle East, which concerns fermentation and ageing in a terracotta amphora.
Albana 'Vitalba' is born from healthy and ripe grapes from the Bacchilega vineyard, one of the oldest plots of the Tre Monti winery, which dates back to 1983. The vineyards are cultivated in reverse, a very ancient and traditional system. After pressing, the must is left to ferment spontaneously on the skins in Georgian terracotta amphorae called 'kvevri', without yeast. To understand the peculiarity of this process, it is enough to know that the use of the kvevri amphora represents the oldest method of wine production, thanks to finds dating back 7000 years. In this case, maceration on the skins lasts between 80 and 120 days, after which the wine, separated from the skins, rests in the amphora for a further 10 months.