Rainoldi Sassella Riserva
Grape: Nebbiolo (Chiavennasca).
Production area: Municipalities of Castione Andevenno and Sondrio.
Orientation and altitude: South, 270 – 600 m above sea level.
Type of soil: Rich in iron rock with sub-acidic reaction. Shallow.
First production vintage: 1983. Produced only in the best vintage years.
Harvest period: First ten days of October. Manual harvest.
Yield: 65 q.li/ha
Wine Making Process: Fermentation with controlled temperature maceration, with regular cycles of punching-down and pumping- over. Malo-lactic fermentation by spring.
Ageing: In oak barrels for almost two years.Ageing in bottles takes place in dark, cool cellars for at least a year before before commercial release.
Chemical analysis when bottling
Tasting Notes: Pale-Ruby. Delicate, etheric aroma with hints of nut, cherries and liqueur damson plums. In the mouth it tastes particularly well-balanced, velvet- smooth and lingering.
Pairing: This wine matches very well with red meat, game and cheese.
Recommended serving temperature: 16-18°C in large glasses.