2007 Inferno, Mazer Valtellina Superiore, Nino Negri
(6x75cl)
| Product Code: | 34326107 |
| Description: | 2007 Inferno, Mazer Valtellina Superiore, Nino Negri |
| Case Size: | 6x75cl |
| Producer: | Nino Negri |
| Region: | Lombardia |
| Country: | Italy |
| Alc. By Vol.: | 13.5 |
Grape Varieties
| 100% | Chiavennasca |
Food Matching Note:
Food matches: lamb, kid, game, roasted red meats, mature cheeses (bitto).
Serving temperature: 20°C.
Tasting Note:
Vivid ruby colour, with orange tints; heady bouquet of considerable finesse with hints of plums, mulberries, roses and dried violets, backed by pleasing suggestions of resin and spices (cloves, cinnamon); dry, very savoury, rather tannic flavour with an elegant, lingering aftertaste of toasted hazelnuts.
Vinification Note:
The ripe grapes, harvested between the middle of October and early November, are vinified by the traditional red wine method, with 10 days maceration of the skins in the must; the fermentation takes place at 28-30°C.
The new wine stays in stainless steel until March; then matures for 12 month in Slavonian oak vats. It spends at least three months in bottle.
Detailed Vinification Note:
Inferno is the smallest of the 4 sub-zones of the DOCG Valtellina Superiore; 68 hectares of vineyards between Poggiridenti and Trevisio, along the slopes of the Retiche Alps, on the right bank of the river Adda, in the province of Sondrio. The name comes from the steep slopes which make it very difficult to work and from the high summer temperature caused by the reflection of the sun on the rocks. "Paradise of Bacchus is that red Inferno of embers and flames emitting an aroma infused with plums and mulberries and much preferable to true paradise" writes the abbot Morelli in "Dionisos".
Vineyard:
Selected vineyards in the sub-zone of Inferno, in the commune of Tresivio, at 350-500 metres altitude. South facing, on loose, sandy soil. Training system: archetto variation of the Guyot, with 3500 vines per hectare, and a yield of 60 quintals/hectare equivalent to barely 42 hectolitres of wine.
Vinification:
The ripe grapes, harvested between the middle of October and early November, are vinified by the traditional red wine method, with 10 days maceration of the skins in the must; the fermentation takes place at 28-30°C.
Maturation:
The new wine stays in stainless steel until March; then matures for 12 month in Slavonian oak vats. It spends at least three months in bottle.