Conservation

Already in the autumn following the ageing period in bottle it
expresses character and elegance. However, it is a wine with a long life which will continue to improve perfectioning its characteristic for many years (10-15 or even 20 years).

This wine can be planned with a very long period of ageing, until it becomes a very rare “personal and private Reserve”.

Serving suggestions

Suitable for
all kinds of meat, in particular with wild fowl, and full fat cheeses. It can also be enjoyed on its own for pure pleasure.

Always serve it at a temperature between
18°C and 20°C.

Colour: good intensity ruby red, with light notes of purple and a trace of orange.

Bouquet: scents of dried hazelnut mixed with liquorice and vanilla, raspberry and black currant with warm, round notes.

Taste: very smooth, with a full and long-lasting sensation of red fruits and sweet spices of warm and full quality. Hints of dried fruit and almonds.


Alcohol: 13 – 13,5% vol.
Total acidity: 5,4 – 5,9 gr/l
Volatile acidity: 0,45 – 0,60 gr/l
pH:

3,50 – 3,70

Dry extract:

28 - 35 gr/l

Serving temperature:

18°-20°C

The vinification of this special and very elegant wine goes back to the ancient and still valid concept of the practice of “Rinforzo”. According to this wine-making tradition, which was widespread in the past in Valtellina, after the harvest, a part of the grapes is left to dry in the lofts until the end of autumn while the remaining grapes are carefully selected and pressed while fresh.

  In December also the dried grapes are pressed and added to the wine which was produced at the beginning of November so the fermentation begins again, and when it is completed the wine undergoes repeated decantations.
In the period of waning moon in April/May, the wine is removed from the large cask and placed in “carati” (small oak casks) of 450litre. Here it remains for approx 1,5 years and it is regularly decanted and topped up.

When this refinement phase in new wood is finished, and during the period of waning spring moon in the second year after the harvest, the wine is bottled. Bottles are stored for a period of ageing of at least

12 months.

Only “Nebbiolo” grapes of the Chiavennasca variety are used. They are picked from vineyards whose roots sink down into the rocks of the subzones “Sassella” and “Grumello” in the “Valtellina Superiore” area.

As the drying method of a part of the grapes requires a prior selection of bunches which show the must
strong primary aromas,
the mixing of grapes of the two areas becomes necessary to achieve the requested quantity and quality.
Only “nebbiolo” grapes picked from vineyards whose roots sink down into the rocks of the subzones “Sassella” and “Grumello” are used for this wine.

After the harvest a part of the grapes is left to dry in the lofts until the end of the autumn and then added to the new wine according to the ancient and still valid concept of the so called
practice of “Rinforzo”.

In this way a more comlete wine with grater body and structure is obtained. In the past wines like this were only served to distinguished guests of the noble swiss family.


This wine is lifted in “carati” (small oak casks) of 450-litre where it remains for approx 2 years and refines its bouquet.

It is a long-ageing wine which can improve its own features for
at least 8-10 years from bottling.