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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.G
Clear
Minimum quantity: 6 pcs
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CHARACTERISTICS:
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.
SKU: valtellinainferno-2015-caven Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
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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.

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