Additional information
| Weight | 7 kg |
|---|---|
| Dimensions | 26 × 16 × 32 cm |
| Colors | |
| Grapes | |
| Regions | |
| Types | |
| Vintages |
PERFECT PACKAGING
0
No products in the cart.
SHOP
VALTELLINA SUPERIORE INFERNO RISERVA AL CARMINE DOCG 2013
VALTELLINA SUPERIORE INFERNO RISERVA AL CARMINE DOCG 2013
£37.00 – £222.00 (Price for a single bottle) immediate availability
Produced only with Nebbiolo grapes, locally called "Chiavennasca", carefully selected from our hystoric vineyards. Al Carmine® takes his name from the characteristic church that dominates one of the best zone of Valtellina: the Inferno (hell), the smallest of four subzones of Valtellina Superiore D.O.C.GCHARACTERISTICS:
| Designation | Valtellina Superiore DOCG |
|---|---|
| Grape Types | 100% Nebbiolo - Chiavennasca |
| Region | Lombardy (Italy) |
| Alcohol content | 13% |
| Bottle Size | 75 cl Bottle |
| Vineyards | At an altitude between 300 and 450 meters a.s.l. Sandy soil, water permeable, moderatly deep. |
| Vinification | Fermentation a cappello sommerso (cover submersion method) for about 12 days at a controlled temperature. |
| Aging |
After first, important decanter, this wine is aged in small oak barrels for at least 18 months and subsequently in big oak barrels for a right period. Before selling it, there is a long ageing, at least 8 months, directly in bottle. |
Sommelier's Description
| Colour | Ruby red colour that becomes garnet with the ageing |
|---|---|
| Scent | Intense scent of wine with a taste of raspberry and a light shade of violet |
| Taste | Mellow, velvety, sapid, persistent and elegant flavour. |
Forceful and generous, this classic Inferno is born from Nebbiolo grapes produced by the estate in particular vineyards situated where the high inclination of soil and the high temperatures in summer make cultivation a very hard work. A “hell work” as the viticulturists say! According to the disciplinary measures for “Valtellina Superiore D.O.C.G.” production a wine can be given the qualify of “Riserva” only after a refining of 36 months, 12 of them in oak barrels.
Matching recipes
CHESTNUT GNOCCHI WITH SAGE AND PARMIGIANO REGGIANO CHEESE
INGREDIENTS:
- 1 batch of Chestnut Gnocchi
- 1 lt – 4 1/4 cups chicken stock
- 80 gms – 5 tbsp butter
- 6 sage leaves
- 200 gms – 7 oz. Magnocca cheese I used Fontal, thinly sliced
- Salt and pepper to taste
- Parmigiano Reggiano finely grated
HOW TO COOK
Put the butter, sage and salt in a pan and put it on a low fire until the butter melts. Do not brown the butter or the sauce will taste burnt. Cook the chestnut gnocchi. When the gnocchi are cooked, remove them with a slotted spoon and put them in the pan with the butter and sage sauce. Mix well on low fire for a minute or two, then take a serving dish and put a layer of gnocchi at the bottom. Add some sliced cheese, some Parmigiano Reggiano and ground pepper, then put another layer of gnocchi and so on until you run out of gnocchi.
YOU MAY ALSO LIKE
GDPR COMPLIANCE TRACK YOUR SHIPMENT SECURE PAYMENTS
Careful delivery in the original packaging
Your Data Is Safe With Us
Check the latest status of the wine journey
Stripe and PayPal payment gateway
Reviews
There are no reviews yet.