Questo vino
Vineyard and terroir
The Valtellina vineyards average 550 m in altitude and have sandy, silty soils. The vines are approximately 60 years old on average, trained to Guyot and planted at a density of 4,500 vines per hectare. Average yield is 8,000 kg/ha.
Grapes
100% Nebbiolo. Half of the grapes are dried for three months, with an overall must-to-fruit ratio of approximately 70%. All grapes are picked and sorted by hand.
Vinification
Freshly pressed grapes and grapes destined for drying are vinified separately. The fresh portion is pressed in October, contributing immediacy and freshness, while the dried portion provides softness in the manner of Sforzato. Cold maceration lasts three days, followed by ten days on the skins.
Ageing
The wine matures for 60 months in chestnut casks.
Technical data
Approximately 14.0% alcohol by volume, 30 g/L dry extract, 5.3 g/L total acidity and less than 1 g/L total sugar. Production is approximately 20,000 bottles. These figures may vary with the vintage.
Tasting profile
The expressive nose offers small red fruits and cherry. The same fruit returns on a silky, balanced palate, with cohesion between warmth, freshness and mature tannins. The profile shows full, well-developed maturity.
Serving and pairing
Serve at 18 °C. Pair with full-bodied first courses, red-meat dishes, boiled or braised meat, game and mature hard cheeses. The indicated ageing potential is 15 years.
Label / history
The wine combines fresh-pressed and dried Nebbiolo as an expression of both modernity and Valtellina tradition. Its packaging features a distinctive stone label intended to evoke its native terroir.
