Valtellina and vine cultivation in the mountains: this is how our dreams become reality.
The Wines
Valtellina Superiore DOCG
Production area: Valtellina, Tresenda di Teglio, La Perla vineyard
Variety: Nebbiolo
Alcohol content: 13% vol.
Training system: double Guyot on the Triacca system
Harvest: manual, in 10-12 kg crates
Vinification: after destemming and crushing, the must is cooled to 5-7°C for several days and then heated to 24°C, at which point the temperature-controlled fermentation begins. Maceration on the skins for approx. 20 days. Following malolactic fermentation, the wine matures in untoasted oak barrels.
Aging in barrels: 24 months in oak barrels of 10 and 20 hL
Aging in bottles: 12 months
Bottles produced: 11'000
