Valtellina Superiore

 
Valtellina Superiore is a red wine, full-bodied and suitable for a long ageing, coming from Valtellina (region in Lombardy, as the name says). To produce it are used Nebbiolo grapes, that in particular in the region are called Chiavennasca, and Brugnola (or Fontana), Pignola and Rossola.
 
There are five variations of Valtellina Superiore: Grumello, Inferno, Maroggia, Sassella and Valgella. The first takes its name from the Grumello Castle and the presence of Pignola and Rossolo grapes gives it a bitter mark. The name Inferno, instead, is due to vineyards harshness and to the high temperatures to which terracing are submitted in summer. Maroggia is the one with the most recent identification as a sub-zone (2011) and, on its opposite, with the most long way identification, there is Sassella, which takes its name from a small church. Valgella, among these five, is the softest one at the beginning, and nonetheless it keeps well the ageing.

Valtellina Superiore Mazèr

Valtellina Superiore Mazèr of Nino Negri winery is produced only with Nebbiolo grape, harvested in late September. It ferments in steel tanks for five days, with a constant check of temperature. After fermentation there is ageing in barrique for three years and, at the end, the bottling.

Description: Mazèr has a ruby red colour and at the smell one can identify cloves, chocolate and licorice, a part from a prune mark. The taste is dry, strong, with citrus fruits mark.

Complement: it is ideal to match meat (roasts and game) and aged cheeses.

Valtellina Superiore Orante

Also Valtellina Superiore Orante of Menegola winery is produced only with Nebbiolo grape. It ferments in steel tanks at a temperature of 30°C for a week. After fermentation there is ageing in barrique for one year and eight months and other six months in bottle.

Description: Orante has a ruby red colour and at the smell one can identify rose and mixed berries. Texture is full-bodied and taste is fresh and tannic.

Complement: it is ideal to match meat (both as ragu for main dishes and as second dish or roasts) and aged cheeses.