Conservation

It reaches a high finesse of expression within only a few months of being bottled, when its
freshness and youthful fragrance can be appreciated.

However, thanks to its constitution, it is
capable of a long ageing (10-12 years and even more), so it can be kept in a suitable cellar for several years until it becomes an authentic and special private reserve.

Serving suggestions

The wine goes with a variety of dishes, in accordance to its aeging. It is superb with first courses with
complex spicy tastes.

Serve at a temperature:

between 15°and 16°C  when young
18°and 20°C after 3 years of ageing

Colour: moderately intense ruby red with some purple reflections, lively and shiny.

Bouquet: elegant and variegated, strongly reminiscent of blackberry, blackcurrant and raspberry, and finally clear peppered notes with a hint of spices.

Taste: initially fully vinous and smooth. However, it is a wine of great breeding and excellent body which combines its immediate freshness with a complexity of characteristics that guarantees a noteworthy longevity. The tannic impression is well balanced. The taste is very pleasant and the aftertaste has a good consistency.
Alcohol: 12,30 - 12,80% Vol.
Total acidity: 5,10 - 5,40 g/l
pH:

3,5 - 3,75

Dry extract:

27 - 32 g/l

Serving temperature:

15°-16°C
in giovinezza

l8°-20°C
dopo i 3 anni

According to an ancient Valtellina tradition (confirmed by G.F. Massara in a unique text dated 1834) the perfectly healthy whole grapes are placed in vats with a little fermenting must. Only after several days (6-10)
they are delicately squeezed in a grape press with the same pressure as
when they were pressed by hand or by foot. The temperatures of the fermentation of the whole grapes and of the subsequent turbulent fermentation are constantly checked and regulated for the cooling and heating of the must. After this pressing the real turbulent fermentation begins, and the marcs are repeatedly immersed.

When fermentation is completed, it follows a final hot maceration and then the drawing off. The new wine is first conserved in stainless steel vats, where the malolactic fermentation is completed.

Repeated decanting follows, strictly in the period when the moon is waning. In the last quarter of the moon in the month of March, a part of the wine is transferred into 25-50 HL durmast casks, and another part to small oak casks 450-litre tonneaux where it is refined until the following August/September. In this period it is bottled and it begins its development in the bottle where it will improve for many years.
Obtained after a careful and accurate selection of Nebbiolo grapes (Chiavennasca variety) harvested in the vineyards in Balzarro (municipality of Castione Andevenno), Trippi (municipality of Montagna –Grumello), and Baruffini (municipality of Tirano).

The grapes must be perfectly healthy for the particular type of vinification foreseen for this wine.
All the grapes come from
vineyards recognized as D.O.C.G. (Valtellina and Valtellina Superiore).
At the moment, it is necessary to present this wine as “geographically indicated table wine” (I.G.T.) only because of the method of production and the shorter ageing process.
After a careful and accurate selection of “nebbiolo” grapes it a fragrant and very fruity wine, reach in natural flavouring is obtained .

Its
bouquet is the result of a vinification of perfectly healthy whole grapes, which are placed in vats with a little fermenting must according to an ancient Valtellina tradition (as found in a famous writing of G.F. Massara in a text dated 1834).


This wine is producted only in the best vintage. It is refined for 6 months in durmust tonneaux and can be appreciated very young, already in the autumn following the harvest.


Thanks to the features of “nebbiolo” grapes, also this wine
can be kept for many years in bottle.