La Spia
Rosso di Valtellina Nebbiolo 2024
| Denomination | DOC Rosso di Valtellina |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for 8 months in 10 hl oak barrels with micro-oxygenation. |
- Name and grapes: Rosso di Valtellina with controlled designation of origin 2024 made from 100% Nebbiolo
- Aromas: notes of wild strawberries, blackcurrant and raspberry with a clean and defined character
- Taste: fresh and lively on the palate, with good dynamism and smoothness, ending in a harmonious finish
- Vinification: fermentation in steel with brief skin maceration
- Ageing and serving: matured for 8 months in oak; 12% vol, 0.75 l; decant for 1 hour
Description
What kind of wine is it
The Rosso di Valtellina by La Spia is a still red wine from Lombardy that precisely expresses the character of mountain Nebbiolo. In the glass, it displays the typical pale red colour, introducing a clean and clear aromatic profile characterised by notes of wild strawberries, currants and raspberries. On the palate, it is fresh and lively, with a dynamic and smooth sip. Its balanced structure and well-measured roundness, enhanced by fermentation in steel and ageing in oak barrels, lead to a harmonious finish, making it extremely inviting to drink.
Where does it come from
The grapes come from the Lombard Rhaetian slope, a historic area of Valtellina located between the municipalities of Berbenno and Castionetto di Chiuro. The vineyards, cultivated according to the principles of mountain viticulture, benefit from a southern exposure and an altitude between three hundred and five hundred metres above sea level. These particular environmental conditions ensure the Nebbiolo develops its aromas ideally and foster a solid acidic structure. This pedoclimatic context enhances the freshness of the fruit, maintaining an authentic connection with its land of origin.
How is it produced
The production process begins with fermentation in steel, accompanied by a brief maceration on the skins to extract colour and aromas with great delicacy. Subsequently, the wine matures for eight months in oak barrels, a fundamental step to stabilise the colour and harmonise the sensory profile through natural micro-oxygenation. This careful management avoids weighing down the sip, ensuring an immediate and lively drink, best appreciated after a short rest in the glass.
History and Curiosities
The 2024 vintage of Rosso di Valtellina DOC by La Spia originates on the slopes of the Rhaetian side of Lombardy, a historic wine-growing area of Valtellina. The vineyards stretch between the municipalities of Berbenno and Castionetto di Chiuro.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Oenologist: Emil Galimberti
- Bottles produced: 15.000
- Hectares: 4
In recent years, La Spia has changed its production rate from just under 5,000 to over 15,000 bottles produced. The company took over small, selected vineyards in neighbouring sub-zones, such as 'Grumello' and 'Valtellina Superiore' in the town of Berbenno. From these vineyards, the increasingly careful selection of Chiavennasca (Nebbiolo) pushed the company to separate the different types of grapes. Read more
| Name | La Spia Rosso di Valtellina Nebbiolo 2024 |
|---|---|
| Type | Red green still |
| Denomination | Valtellina Rosso DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | La Spia |
| Story | History and Curiosities The 2024 vintage of Rosso di Valtellina DOC by La Spia originates on the slopes of the Rhaetian side of Lombardy, a historic wine-growing area of Valtellina. The vineyards stretch between the municipalities of Berbenno and Castionetto di Chiuro. |
| Origin | Lombard Rhaetian side (Valtellina), between the municipalities of Berbenno and Castionetto di Chiuro |
| Climate | Esposizione a sud. Altitudine: 300 - 500 m. s.l.m. |
| Production technique | Vinification in steel with brief maceration on the skins and fermentation in steel; ageing for 8 months in 10 hl oak barrels with micro-oxygenation |
| Wine making | Fermentation in stainless steel with a brief maceration on the skins; aged for 8 months in 10 hl oak barrels with micro-oxygenation. |
| Aging | Aged for 8 months in 10 hl oak barrels with micro-oxygenation. |
| Allergens | Contains sulphites |