Mamete Prevostini
Sforzato di Valtellina Albareda 2022
| Denomination | DOCG Sforzato di Valtellina |
|---|---|
| Size | 0,75 l |
| Alcohol content | 17.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged in wood for about 20 months, followed by bottle ageing for 10 months. |
- Name and grape: Sforzato di Valtellina DOCG made from 100% dried Nebbiolo grapes
- Drying and vinification: Grapes dried for 100 days, fermentation in barrels for 26 days
- Ageing: 20 months in wood followed by 10 months in bottle for balance and structure
- Sensory profile: Notes of plum, red fruits, alpine herbs, mint, liquorice and cocoa
- Palate and serving: Warm and savoury, balanced tannins; decant for 1 hour; 17% vol
Description
What kind of wine it is
Albareda by Mamete Prevostini is a Sforzato di Valtellina with an enveloping character, made from dried Nebbiolo grapes. The natural concentration technique enhances a structure of formidable body and warmth. The glass reveals complex aromas of spirit-soaked plums and small red fruits, intertwined with deep notes of alpine herbs, mint, liquorice and cocoa. On the palate, it expresses a rigorous structural balance, where the pronounced tannins harmoniously integrate with a distinctive mineral freshness, offering a profound drink and an extremely persistent savoury finish.
Where it comes from
This wine originates from vineyards located in the Valtellina Superiore area, within the historic zones of Sassella and Grumello. The rows are trained using the Guyot system at an altitude between 350 and 550 metres. The soil is characterised by a sandy composition and silt without limestone, resting on a base of disintegrated granite rock with rare traces of clay. These particular pedoclimatic conditions give the Nebbiolo its natural aromatic finesse and a mark of deep elegance.
How it is produced
The creation of this red requires meticulous selection in the vineyard during the harvest. The best bunches undergo a long drying process in the fruit loft for about one hundred days, resting in the open air until mid-January to develop maximum structural complexity. The next stage involves fermentation and a twenty-six day maceration directly in wooden barrels. The material profile is finally refined by maturation in wood for twenty months and a subsequent rest in the bottle.
History and Curiosities
The Albareda Sforzato di Valtellina DOCG by Mamete Prevostini is born from the meticulous drying of Nebbiolo grapes, left to concentrate naturally in the open air for one hundred days. This ancient ritual, evoked by the symbol of strength on the label, gives life to an enveloping wine. The vinification and maturation in wood for twenty months, followed by a period of rest in the bottle, sculpt vigorous tannins and deep balsamic notes. An award-winning excellence, praised by critics and loved for its formidable structure and the perfect harmony between savouriness and elegance.
Awards
-
2022
5Italian Sommelier Foundation (FIS) guide This has been one of the most prestigious wine guides in Italy for over 10 years.
-
2022
4Italian Sommelier Association (AIS) guide
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 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 Sforzato di Valtellina Albareda 2022 |
|---|---|
| Type | Red still |
| Denomination | Sfursat di Valtellina DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 17.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Mamete Prevostini |
| Story | History and Curiosities The Albareda Sforzato di Valtellina DOCG by Mamete Prevostini is born from the meticulous drying of Nebbiolo grapes, left to concentrate naturally in the open air for one hundred days. This ancient ritual, evoked by the symbol of strength on the label, gives life to an enveloping wine. The vinification and maturation in wood for twenty months, followed by a period of rest in the bottle, sculpt vigorous tannins and deep balsamic notes. An award-winning excellence, praised by critics and loved for its formidable structure and the perfect harmony between savouriness and elegance. |
| Origin | Vineyards from the Valtellina Superiore DOCG Sassella and Grumello area |
| Soil composition | Sandy (80%), silty (20%), absence of limestone, disintegrated granite rock with rare presence of clay |
| Cultivation system | Guyot |
| Plants per hectare | 4000 |
| Harvest | Early October (from 10 October) |
| Fermentation | 26 days |
| Production technique | Appassimento (air-drying of the grapes) and integral vinification with fermentation in wooden barrels |
| Wine making | The perfectly dried grapes are placed in wooden casks where alcoholic fermentation takes place with 26 days of maceration on the skins; whole-bunch vinification with fermentation in wooden barrels. |
| Aging | Aged in wood for about 20 months, followed by bottle ageing for 10 months. |
| Total acidity | 5.9 gr/L |
| Allergens | Contains sulphites |