Valtellina Superiore is a red wine identified by a protected designation of origin. It is also produced in the "Riserva" variant or with an indication of sub-zones: Maroggia, Sassella, Grumello, Inferno and Valgella.
Grapes
The production takes place using a minimum quantity equal to 90% of the total grapes coming from the Nebbiolo vine. For the remaining part, which must not exceed 10%, other non-aromatic red grapes may be used, whose cultivation is allowed in Lombardy.
Physicochemical and Organoleptic properties
The colour of Valtellina Superiore is a ruby red tending towards garnet, with a minimum total alcoholic strength by volume of 12% vol. It releases a characteristic and persistent perfume, subtle and pleasant. The taste is dry, velvety, harmonious and slightly tannic.
Grape production area
The Valtellina, where this Superiore wine is born, has morphological and climatic characteristics that make it particularly suitable for viticulture. The soils on which the Nebbiolo vine grows are mainly sandy and, to a lesser extent, loamy.
Specificity and historical notes
The roots of viticulture in Valtellina almost certainly date back to Roman times, and according to some reconstructions could be traced back to earlier periods. The phase of greatest flowering, however, coincides with the presence of the Swiss Government of the Grey League, between 1550 and 1797. In this period the wines of Valtellina began to be exported in the rest of Europe.
Source:
MIPAAF - Ministry of agricultural, food and forestry policies
