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