How we made it
Grape variety: Nebbiolo 100%.
Grape yeald / hectar: 55 ql.
Grape / wine yeald: 50%
Alcoholic content: 15.0 % vol
Vineyard: two vineyards; the first one is located in the subzone of the Valtellina Superiore docg area known as Sassella; the second one is located in the subzone of the Valtellina Superiore docg area known as Valgella.
All of them are terraced vineyards with southward exposure.
Kind of soil: sandy, acidic, with stones.
Picking grapes: hand harvesting, using small cranes containing each about five kg grapes in a single layer.
Harvest time: early october.
Vinification: after a natural drying period of about three months, we crush and destem the grapes and vinify them in stailess steel vats.
After the draining off and the conclusion of malo-lactic fermentation the wine is racked off and then moved into large oak barrels where it stays for about two years to mature.
The wine is then bottled and it is allowed to lay in bottle for four more years before selling.
Matching the wine: roasted meat, game, mature cheeses.
Serving the wine: in big stem glasses, baloon type, at the temperature of 16-18°C.