- -8%
Rainoldi - Prugnolo Valtellina Superiore 2018 Ml. 750
Winery Rainoldi
€21.00
€19.30
Save 8%
Characteristic
Classification
Valpolicella Classico Superiore DOC
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.
DIV7619
3 Items
Data sheet
- Classification
- Valpolicella Classico Superiore DOC
- Organic
- No
- Year
- 2018
- Size
- Ml. 750
- Gradation
- 13,5%
- Body
- Heavy
- Ageing and Fining
- In small oak barrels for 15 months of second passage. Pre-bottling assembly in steel tanks for about 2 months. The aging in the bottle takes place in dark and cool cellars for about 6 months before marketing.
- Ageing
- From 12 to 18 months
- Color
- Dark ruby red.
- Scent
- Hints of plum, small red fruits stand out on the nose.
- Aroma
- Burnt, Fruity, Spicy
- Taste
- In the mouth it is soft, round, excellent to drink. It is a particularly versatile and balanced wine.
- Serving temperature
- 16°-18° C.
- Blend
- Chiavennasca
- Blend description
- Chiavennasca (Nebbiolo) 100%
- 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
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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.