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 q.li/ha
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.