Rainoldi
Valtellina Superiore Inferno Nebbiolo 2023
| Denomination | DOCG Valtellina Superiore Inferno |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Once fermentation is complete, the wine matures for around 20 months in Slavonian oak barrels; this is followed by bottle ageing in dark, cool cellars for at least 9 months before being released for sale. |
- DOCG Designation: Valtellina Superiore Inferno 2023, still red wine Rainoldi
- Grapes and vineyards: 100% Nebbiolo Chiavennasca, grown on south-facing terraces between 350 and 550 metres
- Ageing: cryomaceration and stainless steel, followed by 20 months in Slavonian oak barrels
- Profile: intense ruby colour; notes of blackcurrant, walnut, black pepper, alpine herbs; savoury and tannic taste
- Serving and pairings: decant for 1 hour at 16–18 °C; ideal with game, braised meats and cheeses
Description
What kind of wine it is
The Valtellina Superiore Inferno from Rainoldi is a still red wine that faithfully represents the Lombardy wine scene. Made from Nebbiolo grapes, locally known as Chiavennasca, it reveals a dry and full-bodied sip. On the nose, it evokes notes of currant, walnut, black pepper and alpine herbs, enriched by an ethereal finish. On the palate, it stands out for its pronounced savouriness and a vigorous tannic structure, with an austere character. Boasting remarkable longevity, it offers a persistence ideal for enhancing game or braised dishes.
Where it comes from
The roots of this red wine lie in the Inferno subzone of Valtellina Superiore, a small rocky area between the municipalities of Montagna in Valtellina, Poggiridenti and Tresivio. The vineyards rise on steep terraces typical of heroic viticulture, with excellent southern exposure and altitudes between 350 and 550 metres. The vines grow on sandy-silty soils that are shallow and typically subacidic. This complex pedoclimatic habitat gives the wine a distinct freshness and a stern vigour, resulting in a glass that faithfully expresses its territory.
How it is produced
The process begins in October with a careful manual harvest. The grapes undergo cryomaceration for about sixty hours, followed by temperature-controlled maceration with regular pumping over and punching down. Fermentation takes place in stainless steel tanks and concludes with the spring malolactic phase. The wine then rests for twenty months in Slavonian oak barrels, acquiring finesse and a solid balance. After a period in steel to stabilise the blend, a precious bottle ageing in dark environments completes its maturation.
History and Curiosities
A product of the heroic viticulture of Valtellina, this Nebbiolo originates from the smallest and rockiest subzone of Inferno. Produced by the historic Rainoldi winery, founded in 1925, the wine expresses the authenticity of vineyards cultivated on steep, south-facing terraces. After a slow maturation of twenty months in Slavonian oak barrels and careful bottle ageing, it offers a harmonious and long-lasting sip. A Lombard excellence with an austere character, ideal for enhancing robust dishes based on game and braised meats.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1925
- Oenologist: Aldo Rainoldi
- Bottles produced: 220.000
- Hectares: 10
At the beginning of the "Casa vinicola Aldo Rainoldi" the firm enjoyed a period of outstanding success characterised by the development of foreign markets thanks to wines thet were the result of both a careful selection in the vineyard and refined wine-making expertise.
At the moment, the company's headquarters are in Chiuro, the true wine-producing heart of the Valtellina, and the company is based on the longstanding commitment of the Rainoldi family.
In addition to the production of grapes in its own vineyards, the wine estate also buys grapes from small local wine-growers, who are constantly monitored by a highly trusted company tchnician, so that the winery can produce up to 200.000 bottles per yesr. Read more
| Name | Rainoldi Valtellina Superiore Inferno Nebbiolo 2023 |
|---|---|
| Type | Red green still |
| Denomination | Valtellina Superiore DOCG |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Rainoldi |
| Story | History and Curiosities A product of the heroic viticulture of Valtellina, this Nebbiolo originates from the smallest and rockiest subzone of Inferno. Produced by the historic Rainoldi winery, founded in 1925, the wine expresses the authenticity of vineyards cultivated on steep, south-facing terraces. After a slow maturation of twenty months in Slavonian oak barrels and careful bottle ageing, it offers a harmonious and long-lasting sip. A Lombard excellence with an austere character, ideal for enhancing robust dishes based on game and braised meats. |
| Origin | Municipalities of Montagna in Valtellina, Poggiridenti and Tresivio |
| Climate | Altitude: 550 m above sea level; south-facing |
| Soil composition | Sandy-silty with a typically subacid reaction; shallow. |
| Yield per hectare | 70–75 quintals per hectare |
| Harvest | First half of October (manual harvest in crates) |
| Production technique | Manual harvest in crates; cryomaceration; temperature-controlled maceration with pumping over and punching down; fermentation in stainless steel; ageing in Slavonian oak barrels |
| Wine making | Cryomaceration for approximately 60 hours; maceration at controlled temperature with cycles of pumping over and punching down, and fermentation in stainless steel; malolactic fermentation completed by spring; ageing for about 20 months in Slavonian oak barrels (25 and 56 hl), pre-bottling blending in stainless steel for 2 months and subsequent bottle ageing for 6–9 months in cool, dark cellars. |
| Aging | Once fermentation is complete, the wine matures for around 20 months in Slavonian oak barrels; this is followed by bottle ageing in dark, cool cellars for at least 9 months before being released for sale. |
| Total acidity | 5.45 gr/L |
| Dry extract | 29.6 gr/L |
| Allergens | Contains sulphites |