ROSSO DI VALTELLINA EN DOC

ROSSO DI VALTELLINA DOC 2016

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DESCRIPTION
Grape variety: Nebbiolo 90 %. Remaing 10 % local Valtellina varieties (Brugnola, Rossola and Pignola)
Production area: Berbenno di Valtellina, Chiuro and Sondrio
Yield per hectare: 80-100 hL per hectare
Harvest: Second 10 days in October
Sugar content: 20 Babo degrees
 Alcohol content: 12,50%
Total acidity: 6,4 g/L
Residual sugar: Trace
Solids: 25 g/L
Vinification: Fermentation in steel vats with daily pump overs at a controlled temperature not exceeding 30 °C. Duration of fermentation and maceration: 8 days. Subsequentely racked inox vats to complete malolactic fermentation
Ageing: 6 months
TASTING NOTES
Colour: Bright ruby red
Nose: Fruity with rose and violet floral notes. Noticeable red currant, strawberry and raspberry aromas
Palate: Dry, with the chalky tannins typical of this type of wine, in this case accentuated by its youth.
Food pairings: Perfect wine for serving with cured meats and cheeses. Ideal with Valtellina cuisine.
Serving conditions: Cork a short while before serving. Serve at 16-17 °C in medium-sized glasses. Distributed in 750 mL, 1500 mL and 3000 mL bottles
Vintage: 2016 was a hot year especially in the middle of the summer, with July and August very dry. Such drought has slightly reduced the load of the bunches on the plant, however, bringing positive situations, such as the reduction of treatments. The status of the grapes was indisputably excellent.

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