||Municipalities of Montagna in Valtellina, Poggiridenti and Tresivio
||Altitude: 550 m. a.s.l. Exposition: South.
|Composition of the land
||Silty-sand with sub-acidic reaction. Not very deep.
||Mid-October. Manual harvest.
||At the end of a slow controlled temperature maceration with regular cycles of punching-down and pumping-over, the wine is put in stainless steel tanks in order to have malo-lactic fermentation done by spring.
||After the fermentation processes are completed, wine ages for about twenty months in Slavonian oak barrels. The following bottle ageing is fundamental in dark, cool cellars for at least nine months before before commercial release.
||This wine matches very well with red meat, game and cheeses.
||Price Rainoldi Valtellina Inferno 2016 € 12.88