Grapes: 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: 1925
Harvest period: First ten days of October. Manual harvest.
Vintage evaluation: This vintage shares the outstanding ageing prospect of the best years, yielding wines with a typically excellent structure.
Yield: 70 q.li/ha
Vinification: At the end of a slow controlled temperature maceration, with regular cycles of punching-down and pumping-over, the wine is put in stainless steel tanks so that malo-lactic fermentation takes place by spring.
Ageing: Once completed the fermentation processes, the wine ages in Slavonian oak barrels for about 20 months. The following bottle ageing is fundamental in dark, cool cellars for at least nine months before commercial release
Chemical analysis when bottling
- alcoholic content: 12,75 % Vol.
- total sugars g/l: 1,6
- total dry extract g/l: 26,8
- total acidity g/l: 5,15
- total SO2 mg/l: 99
Sensory analysis: Ruby-colour. Delicate aroma, predominantly fruity, spicy and with pot-pourri hints. In the mouth it tastes particularly harmonious, velvet-smooth and lingering.
Food match and serving tip: This wine matches very well with red meat, game and cheese.
Recommended serving temperature: 16-18 °C
Bottles produced: 3000 x 0,375 litre bottles and 22600 x 0.750 litre bottles.