Mamete Prevostini
Rosso di Valtellina Nebbiolo Santarita 2024
| Denomination | DOC Rosso di Valtellina |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | After pressing, the wine undergoes malolactic fermentation in stainless steel, where maturation continues for around 10 months. This is followed by bottle ageing for a further 6 months. |
- Name: Rosso di Valtellina DOC, 100% Nebbiolo, vintage 2024
- Aromatic profile: notes of rose, violet and wild berries; bright ruby red colour
- Taste and structure: medium-bodied, fresh and dry sensation, long persistence of red fruit
- Vinification: 7 days maceration in steel, 10 months maturation partly in wood
- Pairings: serve at 16°C (1 hour of oxygenation) with cured meats, pasta, pizza and red meats
Description
What kind of wine it is
The Santarita by Mamete Prevostini is a still red wine that embodies the authenticity of Nebbiolo grown in Lombardy. This Rosso di Valtellina stands out for its fragrant floral aromas of rose and violet, combined with clear notes of wild berries. In the glass, it displays a bright ruby red colour, promising a fresh, pleasantly dry sip with excellent persistence. Thanks to its medium body, it reveals remarkable versatility at the table, harmoniously accompanying cured meat starters, flavourful first courses, pizzas and red meats.
Where it comes from
This Nebbiolo originates from the terraced areas of Rosso di Valtellina, among the municipalities of Berbenno, Castione Andevenno and Tirano. In this setting of heroic viticulture, the south-facing vineyards grow at an altitude between 450 and 650 metres. The soil, characterised by weathered granite rock, is composed of sand and silt, with a total absence of limestone. This geology gives the wine a pronounced freshness on the palate. The product's name pays homage to the traditional bottling date, which usually takes place on 22 May, the day dedicated to Saint Rita.
How it is produced
The harvest begins in the first days of October. After a delicate destemming and gentle crushing, the grapes undergo fermentation and a seven-day maceration on the skins in stainless steel tanks, a process that helps preserve the bright colour and primary aromas. After pressing, malolactic fermentation takes place, also in steel, followed by maturation for about ten months, partly in wooden barrels. The process concludes with a six-month bottle ageing, a fundamental step that defines the balance and elegance of the wine.
History and Curiosities
The Santarita by Mamete Prevostini originates from the municipalities of Berbenno, Castione Andevenno and Tirano, embodying the heroic viticulture practised on the terraces of the Rosso di Valtellina DOC. This pure Nebbiolo owes its name to the traditional bottling date: 22 May, the day of Saint Rita. Awarded by Vinous and Wine Spectator, it expresses the Lombardy region. Thanks to a delicate partial maturation in wood, it offers the palate a refined elegance, able to harmoniously accompany your moments at the table.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1928
- Oenologist: Mamete Prevostini
- Bottles produced: 180.000
- Hectares: 30
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 Rosso di Valtellina Nebbiolo Santarita 2024 |
|---|---|
| Type | Red still |
| Denomination | Valtellina Rosso DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Mamete Prevostini |
| Story | History and Curiosities The Santarita by Mamete Prevostini originates from the municipalities of Berbenno, Castione Andevenno and Tirano, embodying the heroic viticulture practised on the terraces of the Rosso di Valtellina DOC. This pure Nebbiolo owes its name to the traditional bottling date: 22 May, the day of Saint Rita. Awarded by Vinous and Wine Spectator, it expresses the Lombardy region. Thanks to a delicate partial maturation in wood, it offers the palate a refined elegance, able to harmoniously accompany your moments at the table. |
| Origin | Rosso di Valtellina DOC area, in the municipalities of Berbenno di Valtellina, Castione Andevenno and Tirano |
| Climate | Altitude: 450–650 m a.s.l.; exposure: south. |
| Soil composition | Sandy (70%), silty (30%), absence of limestone, flaked granite rock with rare clay. |
| Cultivation system | Guyot |
| Plants per hectare | 3600 |
| Harvest | beginning 3 October |
| Fermentation | 7 days |
| Production technique | Maceration on the skins in stainless steel tanks; malolactic fermentation in steel; partial maturation in wood |
| Wine making | After a gentle destemming, the lightly crushed grapes are transferred to stainless steel tanks where maceration on the skins takes place for 7 days. |
| Aging | After pressing, the wine undergoes malolactic fermentation in stainless steel, where maturation continues for around 10 months. This is followed by bottle ageing for a further 6 months. |
| Total acidity | 5.4 gr/L |
| Allergens | Contains sulphites |