Grape: Nebbiolo (Chiavennasca).
Production area: Municipalities of Montagna in Valtellina, Poggiridenti and Tresivio.
Orientation and altitude: South, 300 – 550 m above sea level.
Type of soil: Silty-sand with sub-acidic reaction. Not very deep.
First production vintage: 1983. Produced only in the best vintage years.
Harvest period: Mid October. Manual harvest.
Vintage evaluation: Valtellina’s wines quality standards are redefined by 2013 harvest, reaching the top of best harvests. Both wines produced with drying method and those produced with fresh grapes revealed good structure, wide olfactory range and excellent balance.
Yield: 65 q.li/ha
Wine Making Process: Controlled temperature fermentation, with regular cycles of punching-down and pumping-over. Malo-lactic fermentation by spring
Ageing: In new French oak barriques over 16 months. It follows an ageing period in bottle for at least a year before before commercial release.
Chemical analysis (2013)
– alcoholic content: 13,43 % Vol
– sugars g/l < 1,0
– dry extract g/l: 29,7
– acidity g/l: 5,69
– SO2 mg/l: 77
Tasting Notes: Intense ruby-colour. Fine aroma, with hints of tobacco and a back palate of plums and rain-soaked earth. In the mouth, the acidity is balanced by its vigorous pulp. Lingering back palate.
Pairing: This wine matches very well with red meat, game and cheese.
Recommended serving temperature: 16-18°C in large glasses.