Grapes: Nebbiolo (Chiavennasca).

Production area: Municipalities of Castione Andevenno, Sondrio, Tresivio, Chiuro and Teglio.

Orientation and altitude: South, 400 - 650 m above sea level.

Type of soil: Silty-sand with sub-acidic reaction.

First production vintage: 1970

Harvest period: First week of October. Striclty manual harvest, in stackable plastic boxes.

Vintage evaluation: This vintage shares the outstanding ageing prospect of the best years. These wines are characterised by their excellent structure.

Yield: 75 q.li/ha

Vinification: The grapes harvested are left drying in stackable plastic boxes until December/January, so that they develop a high concentration in sugar and a peculiar aroma through the bunch dehydaration. Low-temperature skin pre-fermentation for about 60 hours, followed by controlled temperature maceration with regular mixing of the pomace. Malo-lactic fermentation by spring.

Ageing: In oak barrels for 18-20 months. The ageing in bottles takes place in dark, cool cellars for at least one year before before commercial release.

Chemical analysis when bottling:

- alcoholic content: 14,52 % Vol.
- total sugars g/l: <1
- total dry extract g/l: 30,7
- total acidity g/l: 5,21
- total SO2 mg/l: 104

Sensory analysis: The concentrations reached and the aromas developed when drying make it a fine wine with great personality. Garnet red-colour. Intense, spicy aroma, with hints of fruit preserve, toasted hazelnuts and dried grapes. Warm, vigorous, full-bodied, rounded and well-balanced.

Food match and serving tip: This wine matches very well with mature cheeses, in particular "Bitto" cheese. Excellent also with red meat and game. Recommended serving temperature: 16-18 °C in large glasses.

Bottles produced: 1260 x 0,375 litre bottles and 13600 x 0.750 litre bottles.

Aldo Rainoldi, Sfursat di Valtellina DOCG, 2014

SKU: 19030_2014
£38.74Price
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