Antonio Vallana E Figlio Colline Novaresi Spanna 2008

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Winemaker's Notes:

The young wines are characterised by broad, sweet fruit, good mouth feel and exceptional balance. Moreover, they do n...

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User Reviews for Antonio Vallana E Figlio Colline Novaresi Spanna

Ratings & Tags for Antonio Vallana E Figlio Colline Novaresi Spanna

142448 Snooth User: drsint
rated this wine
4.00 5
03/04/2012

142448 Snooth User: drsint
rated this wine
4.00 5
03/04/2012

Winemaker's Notes:

The young wines are characterised by broad, sweet fruit, good mouth feel and exceptional balance. Moreover, they do not have the tannic kick one might expect of Nebbiolo grown so far north in Piedmont. Vallana's Colline Novaresi DOC is 100% Spanna, the name for Nebbiolo in Northeastern Piemonte. These high altitude vineyards were planted in the late 60’s, and in order to protect the older clones of Nebbiolo, vines are replaced with massal selections. The acidity of the soil prevents iron deficiency, and only basic fertilization is required each year. The grapes are hand harvested and manually selected before crushing, and then transferred to cement tanks for a 24 hour cold soak. The must is then inoculated with selected yeast strains, and fermentation starts. The cement tanks thermally insulate the must, and the fermentation temperature gradually rises, ideal for color extraction. Fermentation lasts between 8 and 10 days and pumping over is performed during the whole fermentation period. The number and the frequency of pumping over and the air supply during the process depend on the evolution of each single batch. In some cases delestage may be performed. Vallana’s wines undergo the malolactic fermentation during the first winter. In spring the Spanna is transferred into large oak barrels (5-12 Hl) for six months.

The young wines are characterised by broad, sweet fruit, good mouth feel and exceptional balance. Moreover, they do not have the tannic kick one might expect of Nebbiolo grown so far north in Piedmont. Vallana's Colline Novaresi DOC is 100% Spanna, the name for Nebbiolo in Northeastern Piemonte. These high altitude vineyards were planted in the late 60’s, and in order to protect the older clones of Nebbiolo, vines are replaced with massal selections. The acidity of the soil prevents iron deficiency, and only basic fertilization is required each year. The grapes are hand harvested and manually selected before crushing, and then transferred to cement tanks for a 24 hour cold soak. The must is then inoculated with selected yeast strains, and fermentation starts. The cement tanks thermally insulate the must, and the fermentation temperature gradually rises, ideal for color extraction. Fermentation lasts between 8 and 10 days and pumping over is performed during the whole fermentation period. The number and the frequency of pumping over and the air supply during the process depend on the evolution of each single batch. In some cases delestage may be performed. Vallana’s wines undergo the malolactic fermentation during the first winter. In spring the Spanna is transferred into large oak barrels (5-12 Hl) for six months.

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