Sassella Rocce Rosse - Riserva

This wine, fruit of a rough land, produced with constancyand patience - characteristics which a true Valtellina requires - needs years of maturing and ageing in barrels and bottles before being ready to be tasted in its fullness, thus meeting the requirements of the "real Connoisseur".

Classification: Valtellina Superiore D.O.C.G. Sassella.
Production area: Sassella zone, Municipality of Sondrio.
Grape variety: Nebbiolo (Chiavennasca) 95% - Brugnola and Pinot noir 5%.
Vinification: traditional with maceration of the pressed.
Maturation: stainless steel, 3-4 years in chestnut wood barrels (40 Hl), at least 1 year in bottle.
Organoleptic characteristics:
Colour: garnet red with orange reflexes.
Bouquet: thin, ethereal, cherry and plum in alcohol, hazelnut, nutmeg, clove, tobacco.
Taste: dry, slightly tannic, austere, velvety, elegant, fresh and well-balanced.
Serving temperature 18°C, pouring into decanter and large glasses.
Food matching: excellent with game, venison and tasteful fish.

Sassella Vigna Regina Riserva

The name of this vineyard (in English: "Queen") accurately reflects the elegance and the high quality of the wine coming from it.

Classification: Valtellina Superiore D.O.C.G. Sassella.
Production area: Vigna Regina Cru into Sassella zone, Municipality of Sondrio.
Grape variety: Nebbiolo (Chiavennasca) 95% - Pinot noir and Rossola (Coda di Volpe della Valtellina) 5%.
Vinification: traditional with maceration of the pressed.
Maturation: stainless steel, 3 years in chestnut and oak wood barrels (40-50 Hl), at least 1 year in bottle.
Organoleptic characteristics:
Colour: ruby red tending to garnet.
Bouquet: thin, ethereal, with hints of leather and tobacco.
Taste: dry, slightly tannic, austere, velvety.
Serving temperature 18°C, pouring into decanter and large glasses.
Food matching: excellent with game and tasteful fish.

Grumello Buon Consiglio Riserva

This Riserva, produced only in the best vintages, expresses at the best the typicalness of Valtellina.

Classification: Valtellina Superiore D.O.C.G. Grumello.
Production area: Grumello zone, Municipalities of Sondrio and Montagna in Valtellina.
Grape variety: Nebbiolo (Chiavennasca) 95% - Brugnola and Rossola (Coda di Volpe della Valtellina) 5%.
Vinification: traditional with maceration of the pressed.
Maturation: stainless steel, 3 years in oak wood barrels (50 Hl), at least 1 year in bottle.
Organoleptic characteristics:
Colour: ruby red tending to garnet.
Bouquet: complex, delicate, austere, intense, marasca cherry.
Taste: velvety, harmonic, dry and slightly tannic.
Serving temperature 18°C, pouring into decanter and large glasses.
Food matching: excellent with typical medium-long ripening cheeses and red meat.

Ultimi Raggi

Classification: Terrazze Retiche di Sondrio I.G.T. (Late Harvest).
This wine is produced only in special vintages, when vineyard care and perfect climate allow to get such healthy grapes to be harvested at the end of November - beginning of December.
Production area: Sassella zone, Municipality of Sondrio.
Grape variety: Nebbiolo (Chiavennasca) 100%.
Vinification: traditional with maceration of the pressed.
Maturation: stainless steel, 6 months in tonneaux and at least 6 months in bottle.
Organoleptic characteristics:
Colour: intense ruby red.
Bouquet: marked and persistent, fruity, strawberry, raspberry, cherry and sweet spices.
Taste: complex, intense, dry and slightly tannic.
Serving temperature 18°C, pouring into decanter and large glasses.
Food matching: excellent with typical medium-long ripening cheeses and game.

Il Pettirosso

Classification: Terrazze Retiche di Sondrio I.G.T.
Production area: Grumello zone, Municipalities of Sondrio and Montagna in Valtellina.
Grape variety: Nebbiolo (Chiavennasca) 100%.
Vinification: traditional with maceration of the pressed.
Maturation: stainless steel, 4 years in oak wood barrels (50 Hl), at least 6 months in bottle.
Organoleptic characteristics:
Colour: ruby red tending to garnet.
Bouquet: intense, delicate, plum in alcohol.
Taste: dry, harmonic, slightly tannic.
Serving temperature 18°C, pouring into decanter and large glasses.
Food matching: perfect with red meat, game and typical medium-long ripening cheeses.

Fiamme Antiche

The grapes of this prestigious Valltellina wine come from the suggestive vineyard's area situated on the Rethic side of the valley; here the bunches, sheltered among steep and rocky slopes, enjoy a particular exposition to the sun and are therefore brought to maturation by the high temperatures which are characteristic of these vineyards.

Classification: Terrazze Retiche di Sondrio I.G.T.
Production area: Inferno (Municipality of Poggiridenti).
Grape variety: Nebbiolo (Chiavennasca) 95% - Brugnola and Rossola (Coda di Volpe della Valtellina) 5%.
Vinification: traditional with maceration of the pressed.
Maturation: stainless steel, 12 months in tonneaux and at least 6 months in bottle.
Organoleptic characteristics:
Colour: intense ruby red.
Bouquet: marked and persistent, ripe fruit, dark pepper, cinnamon.
Taste: rich fruitiness, harmonic.
Serving temperature 15-17°C.
Food matching: thanks to its great body it is perfect with red meat, game and typical medium-long ripening cheeses.

Sassella Stella Retica

Thanks to its young character, this wine matches perfectly with any course.

Classification: Valtellina Superiore D.O.C.G. Sassella.
Production area: Sassella zone, Municipality of Sondrio.
Grape variety: Nebbiolo (Chiavennasca) 100%.
Vinification: traditional with maceration of the pressed.
Maturation: stainless steel, 2 years in oak wood barrels (50 Hl), at least 6 months in bottle.
Organoleptic characteristics:
Colour: ruby red.
Bouquet: intense, strawberry.
Taste: fresh and fruity, marked and persistent.
Serving temperature 14-16°C.
Food matching: perfect with every typical dish from Valtellina and other dishes from Lombardy.

Grumello Rocca De Piro

This wine takes its name from the castle Grumello De Piro (XIII century), dominating the production area Young and ready to be drunk soon, it succeeds in expressing the aromas stolen from the wood.

Classification: Valtellina Superiore D.O.C.G. Grumello.
Production area: Grumello zone, Municipalities of Sondrio and Montagna in Valtellina.
Grape variety: Nebbiolo (Chiavennasca) 95% - Brugnola and Rossola (Coda di Volpe della Valtellina) 5%.
Vinification: traditional with maceration of the pressed.
Maturation: stainless steel, 2 years in oak wood barrels (50 Hl), at least 6 months in bottle.
Organoleptic characteristics:
Colour: ruby red with coral nuances.
Bouquet: intense, raspberry and rose.
Taste: fresh well-balanced acidity, thick and delicate tannins, marked and persistent. Serving temperature 14-16°C. Food matching: perfect with every typical dish from Valtellina and other dishes from Lombardy.

Rosso di Valtellina

Classification: Rosso di Valtellina D.O.C.
Production area: Grumello and Sassella zone, Municipalities of Sondrio and Montagna in Valtellina.
Grape variety: Nebbiolo (Chiavennasca) 100%.
Vinification: traditional with maceration of the pressed.
Maturation: stainless steel, 3 months in oak wood barrels (50 Hl), at least 3 months in bottle.
Organoleptic characteristics:
Colour: ruby red.
Bouquet: intense, fruit of the forest.
Taste: fresh and fruity, harmonic.
Serving temperature 14-16°C.
Food matching: perfect with every typical dish from Valtellina.