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Valtellina Superiore DOCG

Refers to an area that extends from Berbenno to Tirano with a maximum output of 8 tonnes per hectare. The minimum ageing is 24 months, 12 of which in oak barrels. Due to the particular type of vinification of this wine, the grapes must be very healthy. All the grapes come from vineyards in the DOCG "Valtellina Superiore" zone:

Chiavennasca Grape

Sassella: this is a wine that reaches maturity only after 3/5 years, and is mainly produced using Chiavennasca grapes combined with other grape types. It is ruby red tending to garnet, with an intense aroma that is enhanced with ageing. Harmonious, dry taste, slightly tannic, it is aged for at least 24 months and has a minimum alcohol content of 12%. Reaches optimal maturity after four to five years and if kept well in the winery it can be stored in bottles for a long time. It goes particularly well with red meats, game, cheeses and typical Valtellina cold cuts.

Grumello: ruby red tending to garnet, this wine has an intense and particular bouquet that improves with age. The prevalent use of Rossola and Pignola grape varieties gives it the distinctive fragrance of almonds. It is suitable for ageing in the bottle, like all Valtellina wines. This is the classic red wine for savoury dishes, including "risotto", "polenta taragna", "sciatt", stews and local cheeses.

Inferno: ruby red tending to garnet, it is stronger than other wines that, with ageing, tend to soften. As a young wine it is pleasantly tart and lively, but over the years acquires softness and elegance. It is considered the most austere of Valtellina Superiore wines. It goes well with roasted red meats, game and mature cheeses.

Valgella: this differs from other Valtellina wines due to its lighter colour, but this does not prevent it from improving with ageing. A nice fragrance, dry flavour, harmonious and round. Fresh floral sensations make this wine appreciable even when it is young. It goes well with red meats and mature cheeses, and is mainly proposed in combination with the valley's famous dishes: "pizzoccheri", "bresaola", "violino di capra".

Maroggia: ruby red tending to garnet. The taste is harmonious, dry and velvety. Produced in limited quantities (25 hectares of vineyards), the Maroggia is linked to the figure of Benigno De 'Medici who in the mid-fifteenth century stayed in this area where he found welcoming hospitality and refreshment, particularly appreciating the local wine, calling it "dulce et firmum" i.e. full-bodied and sweet. Like all Valtellina Superiore wines, it goes well with local savoury dishes, particularly meats and cheese.

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