CODE: 6510

Valtellina Superiore Docg, sottozona Sassella


Valtellina (Lombardia)

Grape variety

Nebbiolo (Chiavennasca)


Nicola Nobili


Nicola Nobili

Grape Variety
Usually cultivated in an area of ​​Piedmont and in some places at the foot of the Alps. Nebbiolo wines always have a ruby ​​color with garnet reflections, which turn into more orange tones after aging. These wines show fresh fruity notes in their youth; while over the years they often develope elegant notes of dried flowers, sometimes undergrowth. It can develop spicy, tobacco and goudron tertiary hints. Wines of constant good structure, whose tannins generally take many years to soften. In Valtellina Nebbiolo is also called “Chiavennasca”.
The vineyards, planted on terraces supported by dry stone walls, have their roots in a few meters of land brought back by the farmers of the past centuries (on the back of animals). Under a few meters of land is the serpentine rock, capable of accumulating heat and releasing it in the night. The rains are limited in early spring, in June and then in autumn. The Sassella area is a mathching point between the freezing air that comes from the Alps with the mild one that comes from the lake.
The soil is poor in organic matter; Nicola makes fertilizations with bovine manure every 7-8 years. On the new vineyards Nicola cuts the bunches in the summer up to the eighth year, giving up part of the production; in this way, however, the young vines are stimulated to develop their roots in depth to the advantage of the easier survival of the vineyard in the hottest and driest years. The ripening of the grapes in the Sassella area is later than that of the grapes in the Inferno area. The separate vinifications allow to highlight the differences between the different areas due to different micro-climates.
Vinification and finishing
The harvest takes place after the middle of October, with grapes that reach an optimal phenological maturation. Cold maceration (because the grapes arrive in the cellar too hot), with an intense extraction of color from the skins. Fermentation with indigenous yeasts, very long macerations. After a period of rest in steel containers, transfer to large chestnut barrels for an aging of at least 3 years.
Tasting notes
It has an elegant ruby color, with garnet reflections. The scent is that of wild berries, especially raspberries and blackberries. The aromas open with further notes of dried almond and a slight spiciness. In the mouth it has a good structure, with soft tannins. Finally a long and complex aftertaste of violets and figs.
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