奖项
详情

香水

颜色

味道
服务于:
16 - 18 °C.
长寿:
10 - 15 years
醒酒时间:
1 hour

搭配
- 创办年份: 1928
- 酿酒师: Mamete Prevostini
- 生产的瓶子: 180.000
- 公顷: 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. 阅读更多


名称 | Mamete Prevostini Riserva Valtellina Superiore 2018 |
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类型 | Red still |
葡萄酒名称 | Valtellina Superiore DOCG |
年份 | 2018 |
容量 | 0,75 l |
酒精度 | 14.5% 按体积 |
葡萄品种 | 100% Nebbiolo |
国家 | Italy |
产地 | Lombardy |
供应商 | Mamete Prevostini |
产地 | Districts of Sondrio, Montagna and Teglio |
气候 | Exposure and Altitude: Southern exposure, above 500 m. a.s.l. |
土壤成分 | Sand (80%), silt (20%), no limestone, high content of granite rock, rarely clayey. |
栽培系统 | Guyot |
每公顷产量 | 26 hl |
收获 | In early November. Late harvested grapes from the highest vineyards, above 500 m above sea level. All the grapes, harvested during late October-beginning of Novem-ber, not intact or taken by mold are eliminated. |
酿酒工艺 | After a gentle destemming the grapes, lightly pressed, are sent in stainless steel containers and subjected to the alcoholic fermentation for 21 days, during which the skins in contact with the wort macerates with a temperature of 25 °C. |
陈酿 | After the pressing the wine, stored in oak barrels, carries out the malolactic fermentation. Here it remains for a further 30 months period of aging. The process is completed with 12 months of refinement in bottle before the release. |
总酸度 | 5.2 gr/L |