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VALTELLINA SUPERIORE RISERVA GIUPA DOCG 2013

VALTELLINA SUPERIORE RISERVA GIUPA DOCG 2013

£37.00£222.00 (Price for a single bottle) immediate availability

Produced only with Nebbiolo grapes, locally called "Chiavennasca", carefully selected from Caven Camuna hystoric vineyards. Giupa® is born from grapes of our vineyards situated in the homonym locality near Bianzone. Produced by a late harvest of Nebbiolo grapes (Chiavennasca) left ripe on the plants and handly harvested by the end of november.
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 350 and 450 meters a.s.l. Sandy soil, water permeable, moderatly deep.
Vinification
Fermentation a cappello sommerso (cover submersion method) for a 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: valtellinalagiupa-2013-caven-1 Categories: ,

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
Colors

Grapes

Regions

Types

Vintages

Sommelier's Description

Colour Ruby red colour that becomes garnet with the ageing.
Scent Fine and complex scent with a taste of wildberries
Taste Mellow, fresh, drysapid, round and persistent.

His special behaviour is due to the favorable microclimate and the excellent exposition to the sun of these vineyards, among the most valuables of the zone of production of Valtellina Superiore D.O.C.G. A real speciality in limited production. 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. Stored in a suitable place it can be aged for more than 10 years.

Matching recipes

SCIATT – BUCKWHEAT CHEESE FRITTERS

Sciatt are cheese-filled buckwheat fritters from the Valtellina, the same region where the buckwheat pasta pizzocheri come from.

 

INGREDIENTS:

  • 300g (10 oz) buckwheat flour
  • 150g (5 oz) all purpose flour
  • About 2 bottles of beer or 700ml (24 fl oz) mineral water
  • A pinch of salt
  • 200g (7 oz) casera or other semi-soft Alpine cheese
  • A drizzle of grappa

 

HOW TO COOK

Mix the flours and salt together in a large bowl. Add beer or mineral water in a steady stream, mixing as you go, until you get a smooth but rather thick batter. (The amounts given above worked well for me, but let the consistency be your guide.) Cover and let the batter rest for at least an hour.

Cut the cheese into 2cm (1/2 inch) cubes. Drizzle with a bit of grappa.

When you are ready to cook, heat the oil until it is quite hot but not smoking. Toss a few cheese cubes into the batter, turn them around until they are well covered in the batter. Then using a spoon, take one cheese cube at a time along with a good helping of batter. Drop it into the hot oil with the help of a second spoon. Make sure you keep your fritters well spaced as they fry; you will probably need to proceed in batches. Turn them in the oil so they cook well on both sides, for no more than a few minutes total. Remove them as they cook with a slotted spoon and let them drain well on a platter lined with paper towels, or a baking rack.

Serve your sciatt while still hot over a bed of well-dressed chicory or other green salad, or by themselves.

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