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Botonero
Alpine Nebbiolo full of freshness and personality
| Winemaker | Mamete Prevostini |
|---|---|
| Features | Unoaked, Carbon Neutral, Vegetarian and Vegan |
| Style | Red, Still, Dry, Single Variety |
| Varieties |
|
More about
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.
Wine Details
| 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 |
Serving Suggestions
Pretty damn good with Pizza!
Appetisers made of vegetables or meats, soups,
white meats, casseroles, salads, creamy and mild cheeses.
Tasting Notes
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.
Vintages
| Product Code | 39MP0119 |
|---|---|
| Size | 75cl |
| Alcohol | 13 |
| Last Tasted | 22 Sept 2021 |
| mature evolution? | No |
| Closure | Natural Cork |
| In a nutshell | Alpine Nebbiolo - fresh and bold |
| Product Code | 39MP0118 |
|---|---|
| Size | 75cl |
| Alcohol | 13 |
| In a nutshell | Alpine Nebbiolo - fresh and bold |
| Product Code | 39MP0117 |
|---|---|
| Size | 75cl |
| Alcohol | 13 |
| In a nutshell | Alpine Nebbiolo - fresh and bold |
Bought Together
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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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