Sassella

Vineyard and terroir

The grapes come from Castione Andevenno and the western part of the municipality of Sondrio. Sassella's terraced vineyards have very little soil, and the vines frequently send their roots into the stones of the terraces.

Grapes

95% Nebbiolo, locally known as Chiavennasca, supplemented by a small proportion of local Valtellina varieties: Pignola, Rossola and Brugnola.

Vinification

The grapes are destemmed and pressed before the must enters fermentation with the skins. The cap is kept immersed in the must. Maceration lasts approximately 15–20 days at a controlled temperature of 28–30°C, followed by clarifying rackings.

Ageing

Two years in oak barrels are followed by three months of bottle maturation.

Technical data

Alcohol: 12.60–13.20% vol. Total acidity: 5.20–5.80 g/L. pH: 3.40–3.60. Dry extract: 26–29 g/L.

Tasting profile

Ruby red, acquiring orange nuances with age. The ethereal, varied and persistent bouquet evokes dried hazelnut and, more subtly, dried rose. Light, pleasant and well-integrated tannins introduce a refined, full-bodied palate with an assortment of toasted and candied-spice sensations.

Serving and pairing

Serve at 16–18°C. Pair with red or white meat, richly flavoured first courses such as polenta, and medium-aged cheeses.

It can mature for seven to ten years when bottles are kept horizontally in a cool, dark cellar at a constant temperature.