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Mamete Prevostini

It was at the beginning of the 20th century the current Mamete Prevostini's grandparents decided to run what is now called an Agriturismo. 

They grew their own fruit and vegetables and produced homemade hams, sausages and cheese, and, of course, wine. They were lucky enough to have a natural fridge in a cavity between the mountain rocks, "Crotto" in italian, where the humidity and temperature were maintained by the prevailing wind.

They started by offering their products to passers by, who often stopped to enjoy a hearty meal in the shade provided by the trees. The next generation grew and developed the idea, and in the current generation Mamete Prevostini runs the winery - there is a new cellar for winemaking but the ageing of the wines still happens by the old Crotto, using the cool air from the mountain. His sister runs the Crotasc restaurant above the old winecellar. It's a lovely place to eat an excellent meal!

Mamete Prevostini' Wines

botonero-c-485x1172-4cutout_-_copy_1
Italy
Red

Mamete Prevostini
Alpine Nebbiolo full of freshness and personality
corte-di-cama-cutout-485x1172-4_side_1
Italy
Red

Mamete Prevostini
Big, bold, but also achingly elegant
la-cruus-inferno-c-485x1172-4_cutout_side_1
Italy
Red

Mamete Prevostini
Simply Fantastic Nebbiolo

VALTELLINA IS THE LARGEST TERRACED VINERY IN NORTHERN ITALY.

The yield per hectare is very low, the grapes are largely harvested manually on the sometimes very steep slopes that can make even Mosel producers pause.

Nebbiolo is cultivated between 300 and 700 metres above sea level. Modest rainfall, hot summers and a great contrast between day and night time temperature in the Autumn all contribute to the alpine Nebbiolo’s character, body and delicacy, as well giving it potential to age extremely well.

Alpine Nebbiolo is more subtle and complex than the version grown in lower, hotter regions. This brings more freshness, more minerality, and a better balance. 

 

 

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