
Perfume

Color

Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour

- Start up year: 1985
- Oenologist: Luca Rostagno, Giovanni Correggia
- Bottles produced: 150.000
- Hectares: 19
The wines are naturally the products of the ground where grapevines put down their roots: sandy ground that has little clay or silt and is very loose and therefore extremely suitable to produce rich and refined bouquets.
All the wines by Matteo Correggia are the result of personal experience, and there is no room for fashion or doctrine.
The concern has always persevered when the results have been good, but never stopping to dare or consider what could be done better. Wine making takes place in modern wine cellars, in stainless stell vats at controlled temperature, while ageing is done in the large rooms created under the hill where Marun first began, in contact with the fossil rich millennial marlstones, that give them the dampness and quitness necessary as the perfect compliment to the whole process in the vineyards and wine cellars. the barrels and casks are carefully selected for the wines they will host, and gradually replaced according to a twenty-years pratice geared to avoid olfactory impact from the wood. All wines are bottled on the premises, in dedicated areas, where a large warehouse for stocking the bottles underground is attacched. The bottles are also labeled here, in keeping with Matteo Correggia Concer tradition. They are decorated with paintings by Coco Cano depictiong the gentle slopes planted with vines and bathed by the roero's hot sun. Read more


Name | Matteo Correggia Roero La Val dei Preti Riserva 2021 |
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Type | Red organic still |
Denomination | Roero DOCG |
Vintage | 2021 |
Size | 0,75 l |
Alcohol content | 14.5% by volume |
Grape varieties | 100% Nebbiolo |
Country | Italy |
Region | Piedmont |
Vendor | Matteo Correggia |
Origin | Canale (CN) |
Climate | Exposure and altitude: South / 290-260 m. a.s.l. |
Soil composition | Single vineyard “La Val dei Preti” 65% fine sand, 4% course sand, 29% silt, 2% clay. |
Cultivation system | Guyot |
Plants per hectare | 5500 plants/ha |
Yield per hectare | 45-50 hl/Ha |
Harvest | Manual, beginning October. |
Wine making | 10 – 12 days of skin maceration in stainless steel vats. |
Aging | At least 15 months in 30Hl barrels and in used small barrels; 12 months in bottle. |
Allergens | Contains sulphites |