Mamete Prevostini Sommarovina Valtellina Superiore Sassella D.O.C.G. 2019

  Mamete Prevostini Sommarovina Valtellina Superiore Sassella D.O.C.G. 2019

From the single Sommarovina vineyard comes this incredible Nebbiolo: a universe of small red fruits, studded with delicate spices and with a reverberation of minerality in the finish, which plays with softness.

Grape variety

100% Nebbiolo

Production area

Cru in the locality of Triasso (SO), at 400 m, in the Valtellina Superiore Sassella DOCG area

Wine

Of body. Maceration for 15 days, maturation in oak for 12 months and refinement in bottle for 10 months

TECHNICAL SHEET Mamete Prevostini Sommarovina Valtellina Superiore Sassella D.O.C.G. 2019

Vinification: The harvest is carried out by hand in 15 kg boxes. After delicate destemming, the lightly pressed grapes are sent to stainless steel tanks where alcoholic fermentation takes place with 15 days of maceration of the skins on the must at a temperature of 25°C. After pressing, the wine undergoes malolactic fermentation in oak barrels where refinement continues for approximately 10 months. Finally, the wine is aged in the bottle for another 10 months before being released on the market.

ORGANOLEPTIC SHEET

Intense ruby red color tending towards garnet.

Fresh aroma with hints of red fruits, hibiscus and rose supported by an intense balsamic and spicy sensation.

In the mouth it is warm, persistent and elegant with a pleasant finish of liquorice and almond, confirming it as a wine of character, austere, compact.

PAIRINGS Robust meat-based dishes, medium-aged cheeses.

Mamete Prevostini History

It was the beginning of the last century when my grandparents created what today we could call a farmhouse

They took care of the vegetable garden, the artisanal processing of cured meats and cheeses and the production of wine. They were lucky enough to own a natural refrigerator: the crotto, a natural cavity among the rocks of the mountain where a natural wind constantly blows, maintaining constant temperature and humidity.

They then began to offer their products to people passing by who more and more often stopped with pleasure for a genuine meal in the shade of the trees. I grew up admiring my father who repeated his grandfather's gestures and asked me to help him: among the olfactory memories of childhood, the one that has never filled me is the scent of the must that filled the air in the autumn months.

Today my sister manages the Crotasc restaurant, renovated in the rooms, where it is still possible, in summer, to eat in the cool of the centuries-old chestnut trees just like in the past.

In the crotto, however, I put the best vintages of my Valtellina wines to rest, as if it were my vault: here I keep the memories, the time and the history of my family.