Corte di Cama 2018, Mamete Prevostini

1 in Yorkshire Cellar for immediate delivery
Product code
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. 

Features Late Harvest, Reserve, "Slow Wine", Old Vines, Carbon Neutral, Single Vineyard, Vegetarian and Vegan
Style Red, Still, Dry, Single Variety
Last Tasted 4 Mar 2022
  • Alpine Wines Grape Varieties: Nebbiolo
Frequently Bought Together
Total price

Why We Have It

A Valtellina speciality with its own DOCG

Why Choose This?

You like Amarone style wines

What to expect

A fresher yet still bold Amarone style wine

More about

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

The best Nebbiolo grapes are dried for 2 months in the “fruttaio” a ventilated area on the top floor of the CasaClima Wine cellar. 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
Bottle Size 75cl
Vintage 2018
Alcohol 16
Last Tasted 4 Mar 2022
Variety Nebbiolo
Is Mature No
Ripeness Passerillage
Allergens Contains Sulphites
Case Size 6
Composition 100% Nebbiolo
Closure Natural Cork
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
Arrival Date 10 Feb 2022
Bought In (year) 2022
Available from Vineyards Wine Shop


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.



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