Rainoldi Sassella 2012

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.