Mamete Prevostini
Alpi Retiche Botonero nebbiolo 2024
| Denomination | IGT Alpi Retiche |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | After pressing, the wine undergoes malolactic fermentation in stainless steel, where it matures for about 8 months, followed by ageing in the bottle. |
- Grape variety and alcohol content: 100% Nebbiolo (Chiavennasca), 13.5% vol, medium-bodied structure
- Aromas and flavours: notes of red fruits, rose, violet, alpine minerality and bitter cocoa
- Vinification: maceration for 3-6 days, malolactic fermentation, 8 months in steel and bottle
- Mountain terroir: Valtellina, cultivated on terraces between 300 and 700 metres facing south
- Serving: decant for 1 hour at 14-16 °C; excellent with cured meats, pasta dishes and fresh cheeses
Description
What kind of wine it is
Botonero by Mamete Prevostini is a red wine from Valtellina made from Nebbiolo grapes, known in this area as Chiavennasca. An authentic expression of the Rhaetian Alps region, it stands out for its brilliant, transparent ruby red colour. The bouquet is clear and fragrant, characterised by notes of red fruits, rose and violet, accompanied by subtle mineral nuances. On the palate, it is juicy and medium-bodied, supported by lively alpine freshness and slight hints of bitter cocoa. Its soft tannins make each sip extremely pleasant and immediate, while still ensuring a good capacity for ageing over time.
Where it comes from
The vineyards are rooted in the Valtellina landscape, a prime example of heroic viticulture. The vines are grown on steep, terraced slopes facing south, at an altitude ranging from three hundred to seven hundred metres. This mountainous environment provides an ideal microclimate for the aromatic development of the grapes. The soil is characterised by sandy and silty earth, free from limestone and rich in fragmented granite rock. This composition gives the wine a pronounced mineral character, offering the glass extraordinary clarity and linearity.
How it is produced
After a rigorous selection of the grape bunches, vinification begins with gentle destemming and crushing. The alcoholic fermentation takes place in steel tanks, with a short maceration on the skins to preserve the wine’s freshness and structural lightness. Once malolactic fermentation is complete, the wine undergoes maturation in steel for about eight months, a choice aimed at enhancing the purity of the varietal aromas. This is followed by a period of bottle ageing of six months, necessary for the organoleptic profile to reach perfect balance.
History and Curiosities
The Botonero by Mamete Prevostini expresses the pure essence of Valtellina's heroic viticulture, originating from vineyards situated on steep, sun-kissed terraces up to 700 metres above sea level. This interpretation of Nebbiolo, locally known as Chiavennasca, boasts a pronounced mountain identity. The maturation process, carried out exclusively in steel, enhances a brilliant Alpine freshness, releasing intense aromas of wild berries and distinct mineral notes. A juicy and elegant red, with soft tannins, perfect for accompanying everyday meals.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 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 Alpi Retiche Botonero Nebbiolo 2024 |
|---|---|
| Type | Red still |
| Denomination | Alpi Retiche IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Mamete Prevostini |
| Story | History and Curiosities The Botonero by Mamete Prevostini expresses the pure essence of Valtellina's heroic viticulture, originating from vineyards situated on steep, sun-kissed terraces up to 700 metres above sea level. This interpretation of Nebbiolo, locally known as Chiavennasca, boasts a pronounced mountain identity. The maturation process, carried out exclusively in steel, enhances a brilliant Alpine freshness, releasing intense aromas of wild berries and distinct mineral notes. A juicy and elegant red, with soft tannins, perfect for accompanying everyday meals. |
| Origin | Vineyards in the IGT Alpi Retiche designation area, in the province of Sondrio |
| Soil composition | Sandy (70%), silty (30%), absence of limestone; flaked granitic rock with rare clay. |
| Cultivation system | Guyot |
| Plants per hectare | 3600 |
| Yield per hectare | 66 hl |
| Harvest | starts from 26 September. |
| Fermentation | Approximately 3–6 days |
| Production technique | Fermentation with brief maceration on the skins (about 3–6 days) and malolactic fermentation; maturation/refinement only in stainless steel, then ageing in bottle. |
| Wine making | Any grapes that are not perfectly intact are removed. After a gentle destemming, the lightly crushed grapes are transferred to stainless steel tanks, where alcoholic fermentation takes place with about 6 days of maceration on the skins; this is followed by malolactic fermentation and maturation in stainless steel for about 8 months, then bottle ageing. |
| Aging | After pressing, the wine undergoes malolactic fermentation in stainless steel, where it matures for about 8 months, followed by ageing in the bottle. |
| Total acidity | 5.8 gr/L |
| Allergens | Contains sulphites |