Mamete Prevostini, Santa Rita, Valtellina, Nebbiolo DOC


After a gentle de-stemming the grapes, lightly pressed, are sent in stainless steel containers in which they undergo a 9-day maceration (with 3 days in a cool temperature) followed by the alcoholic fermentation, during which the must on the skins is incorporated with a temperature of 25°C. After the pressing the wine undergoes the malolactic fermentation, partly in stainless steel and partly in wood, in which it remains for a further 10-months period of aging. The process is completed with 6-months refinement in bottle before the release.
Bright ruby red color of discreet transparency. The nose reveals fragrant and fruity scents of fresh berries followed by aromas of fresh flowers such as roses and violets. In the mouth the taste is pleasantly dry, confirming it a wine with a good body.
Good for a whole meal, preferably with medium-bodied dishes and slightly seasoned cheeses.



Rosso di Valtellina, Lombardy, Italy




Body of wine:




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