- Not availables
Rainoldi - Sfursat Di Valtellina Fruttaio 2017 Ml. 750
Winery Rainoldi
€49.50
Characteristic
Classification
Sfursat di Valtellina DOCG
Size
Ml. 750
Body
Heavy
Ageing
From 12 to 18 months
Blend
Chiavennasca
The company was foundede in 1925 by Aldo Rainoldi.
Wine-growing in the Valtellina is defintely a heroic feat; here Nebbiolo vineyards (locally also called Chiavannasca) practically cling onto impervious but optmally exposed slopes along north bank (Rhaetia side) of the valley.
The vines are cultivated exclusively by hand as, except for a few small gently sloping plots, it is practically impossible to use any form of mechanisation.
The characteristics of this wine derive from a particular processing method.
It is produced only in the best years and from a strict selection of grapes during the harvest.
Nebbiolo-grapes have been left to dry on mats for about 3 months.
The concentrations reached and aromas developed with the withering, make the wine rich in finesse and personality.
4456/2
Data sheet
- Classification
- Sfursat di Valtellina DOCG
- Organic
- No
- Year
- 2017
- Size
- Ml. 750
- Gradation
- 15%
- Body
- Heavy
- Ageing and Fining
- The fermentation and the maturation processes are carried out in new "Allier" barriques of French oak, lightly toasted, over a period of 15 months. Then the next important stage: a minimum of 12 months of refining in the bottles in cool, dark cellars
- Ageing
- From 12 to 18 months
- Color
- Burgundy red colour
- Scent
- Typical of the vine grape varietals of origin. Intense and spicy bouquet, hints of fruit in spirit with clear notes of coffee, cocoa, roasted hazelnut and dried grape
- Aroma
- Burnt, Fruity, Spicy
- Taste
- Warm, vigorous, with a full, austere, rounded and balanced flavour.
- Serving temperature
- 16°-18° C.
- Blend
- Chiavennasca
- Blend description
- 100% Chiavennasca (Nebbiolo)
- Contains sulfites
- Si
- Zone
- Lombardia
- Matching
- Cured cheeses, Game, Grilled meat, Red meat, Red meat stew, Roast, Roasted red meat
- Ideal with
- Cured cheeses, Meat Red
Comments (0)
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The company was foundede in 1925 by Aldo Rainoldi.
Wine-growing in the Valtellina is defintely a heroic feat; here Nebbiolo vineyards (locally also called Chiavannasca) practically cling onto impervious but optmally exposed slopes along north bank (Rhaetia side) of the valley.
The vines are cultivated exclusively by hand as, except for a few small gently sloping plots, it is practically impossible to use any form of mechanisation.
The characteristics of this wine derive from a particular processing method.
It is produced only in the best years and from a strict selection of grapes during the harvest.
Nebbiolo-grapes have been left to dry on mats for about 3 months.
The concentrations reached and aromas developed with the withering, make the wine rich in finesse and personality.