Corte di Cama 2014, Sofrzato della Valtellina, Mamete Prevostini

£50.40
In stock
Only 10 left
Product code
39MP0314
Italy  Valtellina 

Sforzato is harvested late and allowed to dry, then aged for 3 years before release. What could be quite heavy is instead brilliantly concentrated, yet still fresh. Made from the best Nebbiolo dried grapes of Valtellina Superiore area. 2018 Gold Medal - Vintage 2014 at the CERVIM Mountain Wine Summit

Features Late Harvest, Reserve, "Slow Wine", Old Vines, Carbon Neutral, Single Vineyard, Vegetarian and Vegan
Style Red, Still, Dry
Last Tasted 1 Oct 2018
Varieties
  • Alpine Wines Grape Varieties: Nebbiolo
A Valtellina speciality with its own DOCG
You like Amarone style wines
A fresher yet still bold Amarone style wine

The best Nebbiolo grapes are dried for 2 months in the “fruttaio” a ventilated area on the top floor of the CasaClima Wine cellar.

The fruit caresses the palate and brings an extended feeling of warmth, best shared in good company. The label portrays the ancestry of the court and it's people.

From grapes grown in the Valtellina Superiore area in the districts of Berbenno, Sondrio, Montagna e Teglio, between 350 and 500 metres above sea level

Winemaking
Full bodied, macerated for 18 days, matured for 18 months in oak casks and further aged in the bottle for 10 months 

2018 | Gold Medal - Vintage 2014 at the CERVIM Mountain Wine Summit

More Information
Winemaker Mamete Prevostini
Country Italy
Bottle Size 75cl
Style Red, Still, Dry
Region Valtellina
Variety Nebbiolo
Vintage 2014
Last Tasted 1 Oct 2018
Alcohol 15
Ripeness Passerillage
Case Size 6
Composition 100% Nebbiolo
sweetness dry
Winemaking Unfiltered, Malolactic
Aged In Barrel (new), Barrel (old)
Key Features Late Harvest, Reserve, "Slow Wine", Old Vines, Carbon Neutral, Single Vineyard, Vegetarian and Vegan
Available from Dorset Wine, Lloyds Wines, The Solent Cellar, Vinarius London
Bought In (year) 2018
Write Your Own Review
You're reviewing:Corte di Cama 2014, Sofrzato della Valtellina, Mamete Prevostini
Your Rating

Vinification: The grapes are left to dry until early December, after the drying they’re carefully selected at the sorting table where not perfectly intact or affected by mold grapes are eliminated . After a delicate de-stemming the grapes are lightly pressed sent to stainless steel tanks where the alcoholic fermentation takes place in 18 days of maceration
of the skins in the must at the temperature of 25 ° C . After pressing the wine undergoes malolactic fermentation in French oak barrels in which the aging continues for 18 months. In the end the wine is aged in the bottle for another 10 months before its release.

Contact Us