Rainoldi Sassella 2012

£20.00

Red wine that develops particularly agreeable characteristics already after two three years. It is specially recommended for red meat, but it can be perfectly combined with hearty first courses and semi-mature cheeses.

For long ageing, it is advisable to keep the bottle lying down in a cool place at a constant temperature. Recommended serving temperature: 16° – 18°.

The vineyards are south sun exposed at between 270 and 600 meters above the sea level the soil is rich in ferrous rock, typically sub-acidic with a surface reaction.

The yield is of 70 quintals per hectare. At the end of a slow maceration at a controlled temperature, with cadences of refill and spin cycles, the wine is placed in steel tanks to make the malolactic fermentation take place within spring.

The wine once the fermentation I completed, matures for about twenty months in oak barrels of Slavonia.

Of utmost importance is the subsequent aging in the bottle, which takes place in dark and fresh cellars for at least nine months before releasing on the market.

It is the product of the best-known Valtellina Superiore’s subzone.

Red wine that develops particularly agreeable characteristics already after two three years.

It is specially recommended for red meat, but it can be perfectly combined with hearty first courses and semi-mature cheeses.

Vineyards are shaped from dry stone walls with large stones.

Thus increasing the sun reflection from the stones, the wine was obtained from the right tribe, called “SASSELLA” from sassi, stones.

Only 4 left in stock

Description

Rainoldi Sassella is made with Nebbiolo (Chiavennasca variety).
Municipalities of Castione Andevenno and Sondrio. South, 270 – 600 m above sea level.
Rich in iron rock with sub-acidic reaction. Shallow. 1925
First ten days of October. Manual harvest.
This vintage shares the outstanding ageing prospect of the best years, yielding wines with a typically excellent structure.
yield: 70 q.li/ha
winemaking: At the end of a slow controlled temperature maceration, with regular cycles of punching-down and pumping-over, the wine is put in stainless steel tanks so that malo-lactic fermentation takes place by spring. Once completed the fermentation processes, the wine ages in Slavonian oak barrels for about 20 months. The following bottle ageing is fundamental in dark, cool cellars for at least nine months before commercial release
– alcoholic content: 12,75 % Vol.
– total sugars g/l: 1,6
– total dry extract g/l: 26,8
– total acidity g/l: 5,15
– total SO2 mg/l: 99
Ruby-colour. Delicate aroma, predominantly fruity, spicy and with pot-pourri hints. In the mouth it tastes particularly harmonious, velvet-smooth and lingering. This wine matches very well with red meat, game and cheese. Recommended serving temperature: 16-18°C

 

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