Nino Negri
Valtellina Superiore Inferno 2023
| Denomination | DOCG Valtellina Superiore Inferno |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Rested in stainless steel before ageing and maturing in 35 and 52 hectolitre French oak barrels for 20 months |
- Grape variety and designation: 95% Nebbiolo Chiavennasca, Valtellina Superiore DOCG Inferno
- Aged in oak: 20 months in French oak barrels after a period in stainless steel
- Aromatic profile: cherry and ripe plum, sweet spices, mineral and tertiary notes
- Taste and finish: dry and austere, silky tannins, long persistence with toasted hazelnut
- Serving and pairings: decant for 1 hour, serve at 18°C; roasts, game, mature cheeses
Description
What kind of wine it is
Inferno Valtellina Superiore by Nino Negri is a still red wine from Lombardy. This blend is made from Nebbiolo, locally known as Chiavennasca, along with other native varieties. Fermented at a controlled temperature and aged in oak barrels, it displays a ruby red colour with garnet highlights and intense notes of plum and sweet spices. On the palate, this structured wine is dry and austere, finishing with an elegant, persistent note of toasted hazelnut.
Where it comes from
The grapes are grown in the historic Inferno area, the heart of Valtellina Superiore, along the slopes of the Rhaetian Alps. The rows are planted on steep south-facing terraces, situated between 400 and 450 metres above sea level, in a context of heroic viticulture. The sandy-loam soils with exposed rocks reflect sunlight during the day and release warmth at night. This microclimate favours perfect phenolic ripening of the grapes. The steep slopes give the wine a pleasant mineral note and a personality of great substance.
How it is produced
The grapes are selected from the best crus in the area and trained using the modified Guyot arch system. Vinification involves fermentation at a controlled temperature with a six-day skin maceration. Afterwards, the wine rests in stainless steel tanks to consolidate its profile before moving on to the ageing phase. Maturation continues in French oak barrels for twenty months. This process enhances the natural freshness and fruity aromas of the grape, ensuring harmonious balance and excellent ageing potential over time.
History and Curiosities
A product of the heroic viticulture practised on the steep terraces of Valtellina, this wine is born in Inferno, the smallest of the four DOCG subzones. Its unique name comes from the steep slopes and the high summer temperatures caused by the sun's reflection on the rocks. Already celebrated by Abbot Morelli in “Dionisos” as an “inferno red with embers and flame” to be preferred over Paradise, the production of this label by the Negri family historically began in 1945.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1897
- Oenologist: Danilo Drocco
- Bottles produced: 700.000
- Hectares: 160
All this, together with several estate vineyards located in the heart of the leading wine sub-regions of Valtellina. Read more
| Name | Nino Negri Valtellina Superiore Inferno 2023 |
|---|---|
| Type | Red still |
| Denomination | Valtellina Superiore DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Nino Negri |
| Story | History and Curiosities A product of the heroic viticulture practised on the steep terraces of Valtellina, this wine is born in Inferno, the smallest of the four DOCG subzones. Its unique name comes from the steep slopes and the high summer temperatures caused by the sun's reflection on the rocks. Already celebrated by Abbot Morelli in "Dionisos" as an "inferno red with embers and flame" to be preferred over Paradise, the production of this label by the Negri family historically began in 1945. |
| Origin | Chiuro (SO) |
| Soil composition | Sandy loam |
| Plants per hectare | 3500 vines per hectare |
| Yield per hectare | 50 quintals per hectare |
| Production technique | Red vinification in special fermenters at controlled temperature, with 6 days of maceration; resting in stainless steel before ageing and maturation in French oak barrels for 20 months. |
| Wine making | Red vinification in special fermenters at controlled temperature, with 6 days of maceration; resting in stainless steel before ageing and maturation in 35 and 52 hectolitre French oak barrels for 20 months. |
| Aging | Rested in stainless steel before ageing and maturing in 35 and 52 hectolitre French oak barrels for 20 months |
| Total acidity | 5.1 gr/L |
| PH | 3.69 |
| Residual sugar | 1.3 gr/L |
| Dry extract | 29.0 gr/L |
| Allergens | Contains sulphites |