Negri SASSELLA Valtellina Superiore DOCG

Grapes: 95% Chiavennasca (the local name for Nebbiolo); 5% Pignola.

Vineyard: selected parcels in the sub-zone of DOCG Sassella, at 350-500 metres altitude.

The vines are trained by the archetto variation of the Guyot system on shallow soil of sand and silt, liable to drought because of its coarse, very porous texture. The yield of grapes per hectare is 80 quintals.

Vinification: the ripe grapes, picked between the middle of October and early November, are traditionally vinified by the red wine method, with 10 days maceration of the skins in the must; the fermentation takes place at 26°-28°C.

Maturation: the new wine stays in steel 2 months, before spending 18 months in Slavonian oak vats. It then ages for some months in glass.

The wine: ruby red color, with garnet tints; intense and elegant bouquet with hints of raspberry preserve, resin and tar and suggestions of dried flowers (roses, violets) and cloves; dry, lean, balanced flavour with a distinctive, lingering aftertaste of prunes and toasted almonds.