Grapes: Nebbiolo (Chiavennasca).

Production area: Municipalities of Montagna in Valtellina, Poggiridenti and Tresivio

Orientation and altitude: South, 300 - 550 m above sea level.

Type of soil: Silty-sand with sub-acidic reaction. Not very deep

First production vintage: 1983. Wine produced only in the best vintage years.

Harvest period: Mid-October. Manual harvest

Vintage evaluation: The sweet tannins and the fresh aromas found in the wines of this vintage make this year unmissable for those who appreciate drinkability and readiness.

Yield: 65

Vinification: Controlled temperature fermentation, with regular cycles of punching-down and pumping-over. Malo-lactic fermentation by spring

Ageing In new French oak barriques over 16 months. It follows an ageing period in bottle for at least a year before before commercial release.

Chemical analysis when bottling:

- alcoholic content: 13,47 % Vol.

- total sugars g/l: < 1,0

- total dry extract g/l: 29,1

- total acidity g/l: 5,39

- total SO2 mg/l: 88

Sensory analysis: Intense ruby-colour. Fine aroma, with hints of tobacco and a back palate of plums and rain-soaked earth. In the mouth, the acidity is balanced by its vigorous pulp. Lingering back palate.

Food match and serving tip: This wine matches very well with red meat, game and cheeses.

Recommended serving temperature: 16-18 °C in large glasses.

Bottles produced: 4200 x 0.750 litre bottles.

Aldo Rainoldi, Inferno Riserva Valtellina Superiore DOCG, 2013

SKU: 19020_2013
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