Mamete Prevostini
Mamete Prevostini Grumello Valtellina Superiore Garof 2022
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| Denomination | Valtellina Superiore DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | After the pressing, the wine, placed in wooden barrels, carries out the malolactic fermentation. Here it remains for a further 12-months period of aging. Finally the process is completed with 8-months refinement of the wine in bottle, before the release. |
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
Meat
Cheese
Matured cheese
Pork
Producer
Mamete Prevostini
From this winery
- Start up year: 1928
- Oenologist: Mamete Prevostini
- Bottles produced: 180.000
- Hectares: 30
Always great commercial hub, Valtellina has historically united Italy to Switzerland and in general throughout northern Europe.
It is a territory whose streets over the centuries have been traversed by peoples and civilizations which over the decades have left a contribution very recognizable today through the traditions, the culture, the typical products.
Around the most important of these, the wine, has created a large community that still carries the same production processes then using what is universally recognized as one of the largest vineyards in the world, Nebbiolo (here called chiavennasca). the history of the winery began over seventy years ago when Mamete Prevostini begins, was the first post-war period, to produce wine from local grapes within the Crotto family, typical of Valchiavenna natural cavity formed in prehistoric times.
In 1988, however Mamete nephew, the current owner, took over the company's reins, and after a series of tests lasted about eight years signed his first real production in 1995, becoming within a decade a wine draft exceptional value. Today, all the wines are aged in a different way, according to unwritten rules but that are renewed year after year. Elegance, refinement, power for a great interpretation of Nebbiolo in Valtellina. Read more
It is a territory whose streets over the centuries have been traversed by peoples and civilizations which over the decades have left a contribution very recognizable today through the traditions, the culture, the typical products.
Around the most important of these, the wine, has created a large community that still carries the same production processes then using what is universally recognized as one of the largest vineyards in the world, Nebbiolo (here called chiavennasca). the history of the winery began over seventy years ago when Mamete Prevostini begins, was the first post-war period, to produce wine from local grapes within the Crotto family, typical of Valchiavenna natural cavity formed in prehistoric times.
In 1988, however Mamete nephew, the current owner, took over the company's reins, and after a series of tests lasted about eight years signed his first real production in 1995, becoming within a decade a wine draft exceptional value. Today, all the wines are aged in a different way, according to unwritten rules but that are renewed year after year. Elegance, refinement, power for a great interpretation of Nebbiolo in Valtellina. Read more
| Name | Mamete Prevostini Grumello Valtellina Superiore Garof 2022 |
|---|---|
| Type | Red still |
| Denomination | Valtellina Superiore DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Mamete Prevostini |
| Origin | Grumello region of Valtellina Superiore, in the district of Montagna |
| Climate | Exposure and Altitude: Southern exposure, between 330-520 m. a.s.l. |
| Soil composition | Sand (80%), silt (20%), no limestone, high content of granite rock, rarely clayey. |
| Cultivation system | Guyot |
| Plants per hectare | 3800 |
| Yield per hectare | 53 hl |
| Harvest | From October 8. The grapes are harvested manually by collecting them in boxes of 15 kg. |
| Fermentation | 11 days. |
| Wine making | After a gentle de-stemming, the grapes, lightly pressed, are sent in stainless steel containers where the alcoholic fermentation takes place in a 11-days period, during which the must on the skins is incorporated by maceration, with a temperature of 25 °C. |
| Aging | After the pressing, the wine, placed in wooden barrels, carries out the malolactic fermentation. Here it remains for a further 12-months period of aging. Finally the process is completed with 8-months refinement of the wine in bottle, before the release. |
| Total acidity | 4.9 gr/L |
| Allergens | Contains sulphites |