Conservation

This wine has
great body and smoothness as soon as it is put onto the market according to the timing fixed by a disciplinary regulation which sets it at 1st December of the second year after the grape harvest.

It is a wine with all characteristic
of “nebbiolo” grapes from which it derives and, consequently, it is capable of remarkable longevity. With 6 or 7 years of refinement it expresses the maximum of its potential.

Serving suggestions

This wine is suitable for
white meats differently cooked. It can also go with important red meat dishes and heavy first courses (risotto, pasta, polenta, etc.).
Serve at a temperature between 18°C and 20°C.

Serve at a temperature between 18°C and 20°C.

Colour: a suitably deep ruby red which, in time, begins to show slight brick red reflection.

Bouquet: fruity tones of ripe red fruits (cherries, plums) are evident; fleetingly reminiscent of fresh hay and faint vanilla.

Taste: very smooth and round, accompained by a dense and succulent body. Pleasant sensations of red fruits are still to notice.

Alcohol: 12,5 – 13 % vol.
Total acidity: 5,2 –5.7 gr/lt
pH:

3,5 – 3,7

Dry extract:

28 – 32 gr/l

Serving temperature:

18° - 20° C

The Nebbiolo grapes are picked when they are slightly over-ripe so that the skin tannins are immediately less astringent. After the grape harvest the seeds are picked out and the grape stock removed.

The must thus obtained, with still about 20% of the entire grapes, passes to the fermentation – maceration phase. Evolution and temperature are constantly controlled during the process of fermentation. Repassing of must over the grape dregs and immersions continue for about 10 days until the polyphenols have been completely extracted.

Immediately after drawing, the wine is transferred into oak casks that vary in capacity from 15 to 25-hectolitre. Here it remains until the malolactic fermentation has been completed and subsequently, it is transferred to French durmast barriques being used for the second and third time.

The ageing in barriques is completed in about 15 months, after which the wine is transferred to the bottle for a further refinement period of 6 months.
Only Nebbiolo grapes are selected, which are cultivated on the Rhaetian slopes within the communes of Teglio and Tirano.

Plots of vineyards land, also of small dimensions, were selected, having wine stocks of medium age (from 15 to 20 years) with sparse grapes of a medium – small size.

“Conti Sertoli Salis” controls the whole growth cycle and production process and produce wines exclusively with grapes, which possess the best balance between sugars and polyphenols to assure the wine an elegant complexity.
It is a “Valtellina superiore” D.O.C.G. made from “nebbiolo” grapes, on the Rhaetian slopes within the communes of Teglio and Tirano, picked slightly over-ripe.

Before the vinification grapes are picked out and the grape stock are removed. Then a
red soaking and a refining in barriques and tonneaux of second employment are made.

After two years of ageing the wine develops harmony, complexity and elegance with notes of raspberry, currant and violet.

It is a long-lived wine for origin, grape variety and character. It grows and refines its complexity in bottle for, at least 10-12 years.