Mamete Prevostini
Valtellina Superiore Sassella Nebbiolo Sommarovina 2023
| Denomination | DOCG Valtellina Superiore Sassella |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Aged for 12 months in oak barrels, followed by a further 10 months of bottle ageing. |
- Grape variety and style: 100% Nebbiolo, structured and elegant still red, 14.5% vol
- Cru origin: Sommarovina in Triasso (Sassella), heroic viticulture at 400 metres altitude
- Vinification: 15 days maceration in steel, malolactic fermentation and 12 months in oak
- Ageing: 10 months in bottle for harmony and persistence, mineral finish
- Pairings: game, lamb, veal, cured meats and mature cheeses; decant for 1 hour
Description
What kind of wine it is
The Sommarovina by Mamete Prevostini is a Lombard red that embodies the essence of Valtellina Superiore Sassella, made entirely from Nebbiolo grapes. On the nose, it reveals an aromatic profile dominated by small red fruits, with clear hints of morello cherry and notes of delicate spices. On the palate, it stands out for its warm, persistent and elegant character, supported by enveloping tannins and a full body. Its distinctive mineral finish is balanced by the smoothness of the sip, making it the ideal companion for dishes based on lamb, game and mature cheeses.
Where it comes from
This wine is born in a cru located at four hundred metres above sea level in the locality of Triasso, in the heart of a heroic viticulture. The vines sink their roots into soil composed of weathered granite rock, predominantly sandy and silty, free of limestone and with little clay. This particular geological matrix gives the Nebbiolo an unmistakable territorial imprint, enhancing a defined tannic structure and a vibrant minerality that make the drinking experience rigorous and deeply connected to its area of origin.
How it is produced
The harvest takes place in mid-October. After a gentle destemming and a soft pressing, the must ferments in stainless steel tanks with a fifteen-day maceration on the skins, necessary to extract colour and complexity. Malolactic fermentation takes place in oak barrels, where the wine matures for twelve months. The process ends with a further ten months of ageing, resulting in a wine of perfect balance, marked fullness and long-lasting flavour persistence.
History and Curiosities
The Cru Sommarovina by Mamete Prevostini is produced at an altitude of 400 metres in the locality of Triasso, a splendid example of Valtellina’s heroic viticulture. This fine pure Nebbiolo expresses the most authentic soul of the Sassella DOCG. The exceptional quality of the 2023 vintage is confirmed by prestigious awards, including the Tre Bicchieri from Gambero Rosso and inclusion in Wine Spectator’s Top 100, testament to a consistent quality capable of winning over even the most discerning palates.
Awards
-
2023
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
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 Valtellina Superiore Sassella Nebbiolo Sommarovina 2023 |
|---|---|
| Type | Red green still |
| Denomination | Valtellina Superiore DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Mamete Prevostini |
| Story | History and Curiosities The Cru Sommarovina by Mamete Prevostini is produced at an altitude of 400 metres in the locality of Triasso, a splendid example of Valtellina’s heroic viticulture. This fine pure Nebbiolo expresses the most authentic soul of the Sassella DOCG. The exceptional quality of the 2023 vintage is confirmed by prestigious awards, including the Tre Bicchieri from Gambero Rosso and inclusion in Wine Spectator’s Top 100, testament to a consistent quality capable of winning over even the most discerning palates. |
| Origin | Cru in the Valtellina Superiore Sassella area, in the locality of Triasso, in the municipality of Sondrio |
| Soil composition | Sabbioso (80%), limoso (20%), assenza di calcare, trattasi di roccia granitica sfaldata con rarità di argilla. |
| Cultivation system | Guyot |
| Plants per hectare | 4200 |
| Harvest | starts from 14 October |
| Fermentation | 15 giorni |
| Production technique | Delicate destemming, light pressing, alcoholic fermentation in stainless steel tanks with 15 days of skin maceration; followed by malolactic fermentation in oak barrels, maturation for 12 months and bottle ageing for 10 months. |
| Wine making | After a gentle destemming, the grapes, which are lightly crushed, are transferred to stainless steel tanks where alcoholic fermentation takes place with 15 days of maceration on the skins. This is followed by malolactic fermentation in oak barrels, with maturation for 12 months. Further ageing in bottle for another 10 months. |
| Aging | Aged for 12 months in oak barrels, followed by a further 10 months of bottle ageing. |
| Allergens | Contains sulphites |