Botonero

Rating:
80.0000 % of 100
In stock
Italy  Valtellina 

Alpine Nebbiolo full of freshness and personality

Features Unoaked, Carbon Neutral, Vegetarian and Vegan
Style Red, Still, Dry, Single Variety
Varieties
  • Alpine Wines Grape Varieties: Nebbiolo
Grouped product items
Qty
Botonero 2019 75cl cl
£20.40
StoreAvailability
London WarehousePlenty in Warehouse

To a Swiss like me, the Nebbiolo of Valtellina is the definition of what the variety should be. Mamete Prevostini really know how to get the best from this grape from their top Cuvée to their entry level wines like this one, an IGT wine from the Alpi Retiche IGT Rosso that's oustanding for its price. In Valtellina goes by the name of Chiavennasca. 

Style Red, Still, Dry, Single Variety
Winemaker Mamete Prevostini
Country Italy
Region Valtellina
Features Unoaked, Carbon Neutral, Vegetarian and Vegan
AOC Alpi Retiche IGT Rosso
Aged In Steel, Barrel (old)
Closure Natural Cork
Varieties Nebbiolo
Composition 100% Nebbiolo
Ripeness Normal
Winemaking Malolactic
Pretty damn good with Pizza!
Appetisers made of vegetables or meats, soups, white meats, casseroles, salads, creamy and mild cheeses.
Tasting Notes

A riot if bright red fruits, think pomegranate, red cherries and some smoky and herbal notes. Lovely balance of fruit and acidity.alpine freshness. 

2019
Product Code 39MP0119
Size 75cl
Alcohol 13
Last Tasted 29 Jun 2021
mature evolution? No
Closure Natural Cork
In a nutshell Alpine Nebbiolo - fresh and bold
2018
Product Code 39MP0118
Size 75cl
Alcohol 13
In a nutshell Alpine Nebbiolo - fresh and bold
2017
Product Code 39MP0117
Size 75cl
Alcohol 13
In a nutshell Alpine Nebbiolo - fresh and bold
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Nebbiolo wine produced in the terraced vineyards of the Alpi Retiche Rosso IGT at altitudes of
300m-700m. the soil is a mix of sand (70%) and silt (30%) on limestone with a high granite content. The
vines which are guyot trained, are protected on terraces by thousands of kilometres of dry stone walls and
planted at a density of 3,600 plants per hectare.

Berries not perfectly intact are eliminated. After a gentle de-stemming, the grapes, lightly pressed, are sent in stainless steel containers where the alcoholic fermentation takes place in 6 days,
during which the must on the skins is incorporated by maceration, with a temperature of 25°C. After pressing, the wine, is placed in stainless steel containers, where MLF carried out. Here it remains for further 8 months of ageing. The wines if fined and filtered before bottling and a further ageing of 6 months in bottle

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