Mamete Prevostini
Sforzato di Valtellina Nebbiolo Corte di Cama 2022
| Denomination | DOCG Sforzato di Valtellina |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | After pressing, the wine undergoes malolactic fermentation in oak barrels, where maturation continues for around 18 months. Subsequently, the wine is aged in the bottle for a further 10 months. |
- Grape variety and style: 100% Nebbiolo, still red Sforzato di Valtellina DOCG
- Drying process: natural drying for 2 months in a drying loft to increase concentration
- Aromas: notes of red fruit in alcohol, dried flowers and delicate spices
- Ageing: 18 months in oak followed by 10 months in bottle
- Serving and pairings: decant for 1 hour at 18°C; ideal with beef, game and mature cheeses
Description
What kind of wine it is
Corte di Cama by Mamete Prevostini is a still red wine that fully expresses the character of Sforzato di Valtellina. Made from dried Nebbiolo grapes, it appears in the glass with an intense garnet red colour. The aromatic bouquet is deep and well-defined, characterised by clear notes of spirit-soaked red fruit intertwined with delicate hints of dried flowers and a fine spiciness. On the palate, it reveals remarkable concentration, being warm, dry and very rounded, with a fresh and persistent finish.
Where it comes from
The vineyards where this wine is born are located in the renowned Valtellina Superiore area, between the municipalities of Berbenno, Sondrio, Montagna and Teglio. The vines are cultivated using the Guyot system at an altitude between 350 and 500 metres above sea level. The soils, free from limestone, are characterised by a sandy and silty matrix on weathered granite rock. This particular composition of the mountain terrain gives the grapes great aromatic concentration, supporting the structural elegance and freshness on the palate.
How it is produced
Harvesting begins at the end of September, after which the grapes are placed in a drying room for a natural drying process lasting two months, to increase their concentration. At the beginning of December, a gentle destemming and light crushing of the berries takes place. Vinification involves fermentation in temperature-controlled steel tanks, with an eighteen-day maceration on the skins. Subsequently, the wine undergoes malolactic fermentation and matures for eighteen months in oak barrels, completing its journey with a ten-month refinement before being released to the market.
History and Curiosities
Corte di Cama by Mamete Prevostini is an excellent Sforzato di Valtellina DOCG, created from the natural drying of Nebbiolo grapes. The label pays tribute to the ancient courtyard from which it takes its name, celebrating Alpine viticulture. After eighteen months spent in oak barrels, this award-winning red wine enhances the prestigious terroir of Valtellina Superiore. On the palate, it offers a warm and elegant sip, characterised by a majestic body and intense aromas of red fruit and mountain flowers, culminating in a fresh and exceptionally persistent finish.
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 Nebbiolo Corte di Cama 2022 |
|---|---|
| Type | Red still |
| Denomination | Sfursat di Valtellina DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Mamete Prevostini |
| Story | History and Curiosities Corte di Cama by Mamete Prevostini is an excellent Sforzato di Valtellina DOCG, created from the natural drying of Nebbiolo grapes. The label pays tribute to the ancient courtyard from which it takes its name, celebrating Alpine viticulture. After eighteen months spent in oak barrels, this award-winning red wine enhances the prestigious terroir of Valtellina Superiore. On the palate, it offers a warm and elegant sip, characterised by a majestic body and intense aromas of red fruit and mountain flowers, culminating in a fresh and exceptionally persistent finish. |
| Origin | Vineyards in the Valtellina Superiore area, in the municipalities of Berbenno, Sondrio, Montagna and Teglio |
| Soil composition | Sandy (80%), silty (20%), absence of limestone, flaking granite rock with rare clay. |
| Cultivation system | Guyot |
| Plants per hectare | 4000 |
| Harvest | Inizio raccolta dal 30 settembre |
| Fermentation temperature | 25 °C |
| Fermentation | 18 days |
| Production technique | Natural drying of the grapes (drying in the drying room) |
| Wine making | After a gentle destemming, the grapes, which are lightly crushed, are transferred to stainless steel tanks where alcoholic fermentation takes place with 18 days of maceration on the skins at 25°C; this is followed by malolactic fermentation in oak barrels with maturation for about 18 months and further ageing in bottle for another 10 months. |
| Aging | After pressing, the wine undergoes malolactic fermentation in oak barrels, where maturation continues for around 18 months. Subsequently, the wine is aged in the bottle for a further 10 months. |
| Total acidity | 5.6 gr/L |
| Allergens | Contains sulphites |