Nebbiolo is known by many names in Italy. In Valtellina Nebbiolo goes by the name of Chiavennasca. Here the more delicate qualities of the grape come to the surface. The elevation and cool alpine breeze restrict the grape from reaching higher ripeness. The result is a more floral, aromatic and lighter but elegantly complex wine full of tart cherry, strawberry and licorice with aromas of roses and violets.
During the harvest the grapes reach their optimum ripeness in a perfectly healthy way. The harvest is one of the most crucial steps in the process of winemaking, where grapes are picked and brought to the winery. 10-12 days of maceration at 75 - 86°F of controlled temperature with regular pumping over and cap punching down. Malolactic fermentation occurs in Spring.
Tasting Notes: Ruby-color. Intense and complex scents with tobacco and balsamic notes. Powerful in the mouth, persistent at the palate with an elegant finish of red berries, pomegranate and dried currants.
Recommended Pairings: Braised rabbit, roasted pheasant, pizzocheri, Bitto cheese.
Appellation: Valtellina Superiore, Grumello Subzone
Grape Variety: Nebbiolo (Chiavennasca) 100%
Aging: French oak barrels over 16 months
Soil: Deep and compact gravel-sandy soil with a sub- acidic reaction.
Exposure and Altitude: South, 500-650 m.a.s.l.
Yield: 65 q.li per Ha.
Total Production: 13,610 bottles
Harvest period: Manual harvest between the second and the third week of October.
Available ONLY for pick up, delivery or shipping in California.