Nino Negri
Nino Negri Valtellina Superiore Nebbiolo Mazer 2021
Regular price
€23,00
Immediate availability
| Denomination | Valtellina Superiore DOCG |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 50% of the wine spends 20 months in second passage barriques, the other half spends the same time in 30 to 50 hectolitre barrels. |
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
Meat
Cheese
Matured cheese
Pork
Producer
Nino Negri
From this winery
- Start up year: 1897
- Oenologist: Danilo Drocco
- Bottles produced: 700.000
- Hectares: 160
Now Nino Negri can be regarded as one of the historic wineries of Valtellina and the entire Italian wine world. Founded more than a century ago, it is known worldwide and has been part of the Gruppo Italiano Vini since the 1980s. More than 250 associated producers confer grapes with shared selective protocols.
All this, together with several estate vineyards located in the heart of the leading wine sub-regions of Valtellina. Read more
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 Nebbiolo Mazer 2021 |
|---|---|
| Type | Red still |
| Denomination | Valtellina Superiore DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Nino Negri |
| Origin | Chiuro (Sondrio) |
| Climate | Altitude: 400-450 m. a.s.l. Exposure: Southern on terraces. |
| Soil composition | Sandy loam. |
| Cultivation system | Modified Guyot. |
| Plants per hectare | 3,500 |
| Yield per hectare | 7,000 kg/hectare |
| Wine making | 20% of the hand-picked bunches at the end of September are stored for slight drying. The grapes are then vinified with a controlled temperature fermentation for 5 days. At the end, the wine is placed in small French oak barrels of second passage for 16 months. The remaining 80% is fermented in a vinifier at a controlled temperature between 25 and 27°C for 6 days. |
| Aging | 50% of the wine spends 20 months in second passage barriques, the other half spends the same time in 30 to 50 hectolitre barrels. |
| Total acidity | 5.1 gr/L |
| PH | 3.67 |
| Dry extract | 28.3 gr/L |
| Allergens | Contains sulphites |