Premi e riconoscimenti
Rainoldi Sfursat Di Valtellina 2021 Ml. 750
Winery Rainoldi
€29.40
Characteristic
Classification
Sfursat di Valtellina DOCG
Blend
Chiavennasca
Size
Ml. 375
Body
Heavy
Ageing
From 12 to 18 months
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.
4887/2
1 Item
Data sheet
- Classification
- Sfursat di Valtellina DOCG
- Zone
- Lombardia
- Organic
- No
- Year
- 2021
- Blend description
- Chiavennasca (Nebbiolo) 100%
- Blend
- Chiavennasca
- Size
- Ml. 375
- Gradation
- 16%
- Contains sulfites
- Si
- Body
- Heavy
- Ageing and Fining
- It matures for almost two years in oak barrels, after which, it refines in bottles in fresh and dark cellars for at least 1 year before it is placed on the market
- Ageing
- From 12 to 18 months
- Color
- Garnet red
- Scent
- Bouquet intense, spicy, with light hints of fruits and flowers, with clear notes of coffee, cocoa, roasted hazelnut and dried grapes.
- Aroma
- Burnt, Fruity, Spicy
- Taste
- Warm, vigorous, with a full, austere, rounded and harmonic flavor.
- Serving temperature
- 16°-18° C.
- Matching
- Cured cheeses, Game, Grilled meat, Red meat, Red meat stew, Roasted red meat
- Ideal with
- Cured cheeses, Meat Red
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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.