Manufacturer: PIETRO NERA


Denomination: Valtellina Superiore D.O.C.G. Valgella
Grapes: Produced only with Nebbiolo grapes, locally called "Chiavennasca", and with local hystoric grapes as Pignola and Rossola.
Features and curiosity: According to the disciplinary measures of production of "Valtellina Superiore DOCG, a wine must be agedat least 24 months, 12 of them in oak barrels.
Productivity: ~ 70 q/Ha
Yeld in wine: 70%
Vineyards: Falling on the raetic side from east to west with south exposition to the sun in the production zones of Valtellina Superiore Valgella in the commune of Teglio at an altitude between 390 and 600 meters a.s.l. Sandy soil, water permeable, moderatly deep.
Vinification: Fermentation "a cappello sommerso" (cover submersion method) for about 10 days at a controlled temperature.
Aging: 12 months in oak barrels, then in stainless steel tanks.
Organoleptic features: Colour bright ruby red that becomes garnet with the ageing. Pleasant scent of wine. Armonic, mellow, light tannic flavour with a taste of wildberries.
Aging: Medium ageing, about 6-7 years.
Gastronomical matching: Pasta, risotto, fish, red and white meats, cheese.
Alcoholic content: 13% vol.
Service temperature: 18° C.
Total acidity: ~ 5,5 g/l
Esctract: ~ 25 g/l
Leavings sugars: ~ 1 g/l