About this wine
Vineyard and terroir
The grapes come from vineyards in the Valtellina DOC zone, along the foothills of the Valtellina Alps. The sites range from 350 to 650 metres above sea level and face south, south-east or south-west. The soils are shallow, low-fertility sandy loam supported by dry-stone walls. Vines are trained to a modified arched Guyot system.
The selected vineyards ripen grapes capable of producing soft tannins without developing excessively high potential alcohol. The berries are relatively large, with particularly thick, robust skins suited to whole-berry fermentation.
Grapes
Nebbiolo, locally known as Chiavennasca.
Vinification
The grapes are harvested by hand in October. At the winery they are destemmed but not crushed, then transferred gently into fermentation tanks. Fermentation begins in the must released during handling. Carbon dioxide rapidly saturates the vessel and initiates natural enzymatic fermentation within the intact berries, encouraging pronounced fruit aromas.
Racking takes place after approximately one week. At that point, the still-whole berries release their aromatic, sugar-rich contents. Fermentation is completed slowly at low temperature, without additional contact with the skins.
Ageing
The wine matures in the cellar for at least six months, partly in wood and partly in stainless steel.
Technical data
- Appellation: Rosso di Valtellina DOC
- Alcohol: 12.5% vol.
- Training system: modified arched Guyot
- Contains sulphites
Tasting profile
Ruby red in colour. The nose is intense, fruity and vinous, combining wild berries and cherries with sweet spices and delicate violet notes. The palate is smooth, with savoury, approachable tannins. The finish opens on immediate fruit, followed by persistent savoury and mineral sensations.
Serving and pairing
Pair with appetizers, first courses and delicately flavoured meats. Recommended cellaring is up to three years, with bottles stored horizontally in a cool, dark place.
