||In the mouth the acidity is balanced by a vigorous pulp. Long lasting.
||Mountain Communities in Valtellina, Poggiridenti and Tresivio.
|Composition of the land
||South, 300 - 550 m s.l.m. Typically sub-acidic sand-lime. Not too deep.
||Wine produced exclusively in the finest vintages. Second decade of October. Manual harvest
||Fermentation with maceration at controlled temperature, cadenced by spinning cycles and replenishment. Little lactate fermentation by spring.
||In French new oak barriques for sixteen months. It is followed by a refining in the bottle for a period of at least one year before marketing.
||This wine goes well with red meats, game and cheeses
||Price Rainoldi Valtellina Inferno 2015 € 13.70