Cavern Valtellina Superiore Inferno Al Carmine

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Cavern Valtellina Superiore Inferno Al Carmine

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Grapes Produced only with Nebbiolo grapes, locally called "Chiavennasca", carefully selected from our hystoric vineyards.

Features and curiosity Al Carmine® takes his name from the characteristic church that dominates one of the best zone of Valtellina: the Inferno (hell), the smallest of four subzones of Valtellina Superiore D.O.C.G. Forceful and generous, this classic Inferno is born from Nebbiolo grapes produced by our estate in particular vineyards situated where the high inclination of soil and the high temperatures in summer make cultivation a very hard work. A "hell work" as the viticulturists say! According to the disciplinary measures of production of "Valtellina Superiore" D.O.C.G. must have an ageing and refining of 24 months, 12 of them in oak barrels.

Productivity ~ 60 q/Ha with late harvest by the end of october

Yield in wine 70%

Vineyards Falling on the raetic side from east to west with south exposition to the sun in the production zones of Valtellina Superiore Inferno in the communes of Montagna in Valtellina, Poggiridenti and Tresivio at an altitude between 300 and 450 meters a.s.l. Sandy soil, water permeable, moderatly deep.

Vinification Fermentation "a cappello sommerso" (cover submersion method) for about 12 days at a controlled temperature.

Aging After first, important decanter, this wine is aged in small oak barrels for at least 18 months and subsequently in big oak barrels for a right period. Before selling it, there is a long ageing, at least 8 months, directly in bottle.

Organoleptic features Ruby red colour that becomes garnet with the ageing. Mellow, velvety, sapid, persistent and elegant flavour.

Aging Stored in a suitable place it can be aged for more than 10 years.

Gastronomical matching Red meats, roasts, stewed, old cheese.

Alcoholic content 13% vol.

Service temperature 18° C. (pouring in large glasses )

Total acidity ~ 5,6 g/l

Esctract ~ 28 g/l

Leavings sugars ~ 1 g/l

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