ROSSO DI VALTELLINA EN DOC

ROSSO DI VALTELLINA DOC 2017

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DESCRIPTION
Grape variety: Nebbiolo (Chiavennasca) 90 %. Remaing 10 % local Valtellina varieties (Brugnola, Rossola and Pignola)
Production area: Berbenno di Valtellina, Chiuro and Sondrio
Yield per hectare: 80 hL per hectare
Harvest: Second 10 days in October
Sugar content: 21,5 Babo degrees
 Alcohol content: 13,50%
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 in steel vats
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 and 1500 mL.
Vintage: 2017 was a dry year. The status of the grapes was indisputably excellent, but the yield was low.

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