| History |
A long time ago, in fact, in Valtellina, every small strip of land available was occupied by vineyards. The reason? The vineyard was traditionally a supplementary income. Of greater value were the terraced vineyards on the slopes of the Rhaetian Alps, whose grapes were mainly sold to the few wine cellars, the only ones able to make wine given the necessary means and costs. Of lesser importance were instead the "Òpul" which, in Tiranese dialect, means "vineyard on the left orographic bank of the Adda" (river that crosses Tirano). The grapes from these vineyards never ripened optimally and were therefore used to produce wine for self-consumption. To date, however, due to changed climatic conditions and thanks to the replacement of Nebbiolo with Pinot Bianco, the results are surprising and all to be discovered in the glass. |
| Harvest |
At the beginning of September, the Pinot grape reaches the cellar, which is harvested in platinum. |
| Vinification |
The grapes stay for 5-7 days in a cold room to allow the pressing of the grapes well cold. Soft pressing follows and the must obtained passes, while still cold, into the tank to decant the heavy waste. After racking, partly in oak casks and barriques, the fermentation begins and continues slowly and regularly at low temperature. At the end of September the Rossola and Pignola grapes are harvested; they are pressed and pressed gently, so as not to tear the skins and to have a transparent must. Only after the start of fermentation of this must is the assembly with the Pinot and waiting for the completion of fermentation. This is followed by decanting and clarification until bottling in late spring. |
| Pairing |
It can be an aperitif wine but also an ideal accompaniment to appetizers and fish. |