Inferno Valtellina Superiore 2016 Nino Negri
It was born in the surroundings of the fruit house "Casa Colonica", in the heart of the subzone called Inferno, where some of the most beautiful vineyards of the Negri winery are located. Hell is the smallest of the 4 Valtellina Superiore DOCG sub-areas: 48 hectares (11 of which are managed directly from Casa Negri with the Calvario, Sopragironi, Sottogironi, Ca 'Rossa, Mazzucchi, Paradiso, Runch cru) between Poggiridenti and Tresivio, along the slopes of the Rhaetian Alps on the right bank of the Adda in the province of Sondrio. The name is due to the steep slope and the high summer temperature, caused by the glare of the sun on the rocks. "Paradise of Bacchus is that red hell of embers and flames, and the smell infused with plums and blackberries emanates, and it is better to prefer to Heaven," writes Abbot Morelli in "Dionisos". The Hell production of the Negri house began in 1945.
- Vino rosso
- Production area
- Production area (municipality)
- Grape variety
- 350-500 meters s.l.
- Type of soil
- Sandblasted sand with loose texture
- System of cultivation
- Guyot modified with bow
- Plant density
- 3500 strains per hectare
- Yield per hectare
- 80 q.li/ha
- The new wine remains in the tub for 2 months; Then stop for 18 months in oak barrelsSlavonia from 80 Hl. Next, a good aging in the bottle before it marketing
- The ripe grapes harvested from mid October to early November are vinifiedTraditionally "in red", with 10 days of maceration of skins in must; thereFermentation takes place at 25-26 °C
- Serving temperature
- 18-20 °C
- Great with lamb, kid, game, roasted red meat, seasoned cheeses (Bitto)
- 0,75 l.
- Red garnet vivid
- Ethereal, with good fineness, with plum, blackberry, purple and purple notes highlighted by pleasant hints of resin and spice (clove, cinnamon)
- Dry, especially savory, justTannins, with elegant long-lasting toasted hazelnut
Today, Nino Negri represents the Valtellinese winemaking reality that best reconciles tradition and technology. To achieve great results it is necessary to always work with the utmost commitment and invest continuously in the cellar and in the vineyards. Today the cellar counts 1500 new French and American oak barrels and has completed the replacement of the large old barrels with more than 100 barrels of different sizes but smaller to allow greater selection of the masses. The same applies to the new steel tanks and to the more modern winemakers that allow us to implement new winemaking systems. 11 of the 31 hectares of land were replanted with new cloning selections of nebbiolo and new systems for turning around.