Sandro Fay
Valtellina Superiore Sassella Nebbiolo Il Glicine 2023
Other years:
2022| Denomination | DOCG Valtellina Superiore Sassella |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | 12 months of ageing in small 500-litre oak barrels |
| Other years | 2022 |
- Grape variety and style: Still red wine from Nebbiolo, bold structure and firm tannins
- Alpine origin: Il Glicine vineyard in San Giacomo di Teglio, at an altitude of 470 metres, south-facing
- Soil and freshness: 70% sand, 20% silt and acidic pH; distinct minerality and tension
- Vinification: Fermented in steel, aged for 12 months in 500-litre oak barrels
- Aromas and food pairings: Notes of rose and raspberry; ideal for red meats and matured cheeses
Description
What type of wine it is
Valtellina Superiore Sassella Il Glicine by Sandro Fay is a still red wine produced from 100% Nebbiolo grapes. This artisanal label expresses the essence of the Valtellina Superiore Sassella denomination with a full structure and firm tannins. It appears in the glass with a clear ruby garnet colour. The olfactory profile reveals elegant notes of rosehip, raspberry, and undergrowth, with delicate mineral and cedar nuances. On the palate, it is fresh and balanced, characterised by a compact and vibrant sip that leads to a long and enveloping finish. Its structured and complex style is ideally paired with red meats, game, and matured cheeses, offering a satisfying and authentic tasting experience.
Where it comes from
This excellent Nebbiolo originates in the renowned terroir of Valtellina, specifically within the Il Glicine vineyard located in San Giacomo di Teglio, in the province of Sondrio. The vines enjoy an evocative mountain setting, perched on a south-facing rocky spur at an altitude of 470 metres. The soil, predominantly sandy and silty with an acidic pH, gives the wine that distinct freshness and the peculiar mineral tension that define alpine Nebbiolos. The optimal climatic and exposure conditions allow these mountain vineyards to develop bunches rich in aromas and elegant nuances, faithfully reflecting the unique character of the Lombard landscape.
How it is produced
The production of this Valtellina Superiore begins with a careful harvest, which generally takes place in the second half of October, to ensure optimal maturation of the Nebbiolo. In the cellar, alcoholic fermentation takes place in stainless steel tanks to precisely preserve the original aromatic vibrancy of the fruit. Subsequently, the wine undergoes malolactic fermentation to soften its harshness. A 12-month ageing period in oak barrels follows, which consolidates the wine's robust structure and smoothes the tannins without ever overpowering the identity of the alpine fruit, preparing it to be appreciated in all its harmonious splendour.
History and curiosities
This elegant Valtellina Superiore Sassella DOCG takes its name from the Il Glicine vineyard in San Giacomo di Teglio, where a majestic wisteria plant wraps around a rocky outcrop at an altitude of 470 metres. Created by the renowned independent winemaker Sandro Fay, this red wine represents a pure and authentic expression of the Lombardy region. Fully enhancing the Nebbiolo grape variety, locally known as Chiavennasca, the absolute artisanal dedication has allowed this label to win the prestigious 5 Grappoli Bibenda, sealing its excellence.
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: 1971
- Oenologist: Marco Fay
- Bottles produced: 75.000
- Hectares: 17
In fact, The Fay farm concentrates most of the vineyards in the municipality of Teglio, where the land is predominantly sandy with an 18% of silt but totally free of clay and limestone (that would otherwise give grapes that are too concentrated), while the philosophy of the winery seeks to reward above all the finesse and the souplesse of a vine that here in Valtellina acquires a unique personality that is inimitable elsewhere.
However, the best example of Valtellina is obtained by Fay in another of the five sub-zones, Sassella, represented by Il Glicine, the winery's flagship wine, which has always been awarded the highest recognition by this Guide, confirming itself as a product of extreme class, worthy of being kept in the cellar for a long time to observe its evolution over time.
The entire production is synonymous with excellent quality and each label expresses a different interpretation of the territory and the vine, offering an interpretation of Nebbiolo that is always original and enjoyable. Read more
| Name | Sandro Fay Valtellina Superiore Sassella Nebbiolo Il Glicine 2023 |
|---|---|
| Type | Red green still |
| Denomination | Valtellina Superiore DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Sandro Fay |
| Story | History and curiosities This elegant Valtellina Superiore Sassella DOCG takes its name from the Il Glicine vineyard in San Giacomo di Teglio, where a majestic wisteria plant wraps around a rocky outcrop at an altitude of 470 metres. Created by the renowned independent winemaker Sandro Fay, this red wine represents a pure and authentic expression of the Lombardy region. Fully enhancing the Nebbiolo grape variety, locally known as Chiavennasca, the absolute artisanal dedication has allowed this label to win the prestigious 5 Grappoli Bibenda, sealing its excellence. |
| Origin | San Giacomo di Teglio (Sondrio), Il Glicine vineyard |
| Climate | Mountain climate |
| Soil composition | 70% sandy, 20% silty with an acidic pH |
| Cultivation system | Guyot |
| Yield per hectare | 40 hours per hectare |
| Harvest | Second half of October |
| Production technique | Alcoholic fermentation in stainless steel tanks; completion of malolactic fermentation; ageing for 12 months in small 500-litre oak barrels. |
| Wine making | Alcoholic fermentation in stainless steel tanks; completion of malolactic fermentation; ageing for 12 months in small 500-litre oak barrels. |
| Aging | 12 months of ageing in small 500-litre oak barrels |
| Allergens | Contains sulphites |