Nino Negri Valtellina Superiore Inferno Mazer 2006

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Winemaker's Notes:

Nino Negri, a winemaker of some repute, founded the company in 1897. It was his son Carluccio who put the name on the...

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User Reviews for Nino Negri Valtellina Superiore Inferno Mazer

Winemaker's Notes:

Nino Negri, a winemaker of some repute, founded the company in 1897. It was his son Carluccio who put the name on the map, exporting the wines as far afield as the the UK and USA. Inferno is the smallest of the 4 sub-zones of the DOCG Valtellina Superiore; 68 hectares of vineyards between Poggiridenti and Trevisio, along the slopes of the Retiche Alps, on the right bank of the river Adda, in the province of Sondrio. The name comes from the steep slopes which make it very difficult to work and from the high summer temperature caused by the reflection of the sun on the rocks. The ripe grapes, harvested between the middle of October and early November, are vinified by the traditional red wine method, with 10 days maceration of the skins in the must; the fermentation takes place at 28-30°C. The new wine stays in stainless steel until March; then matures for 12 month in Slavonian oak vats. It spends at least three months in bottle. The result is a wine of vivid ruby colour, with orange tints. It has a heady bouquet of considerable finesse with hints of plums, mulberries, roses and dried violets, backed by pleasing suggestions of resin and spices (cloves, cinnamon). It is dry, very savoury, rather tannic in flavour with an elegant, lingering aftertaste of toasted hazelnuts. Food matches: lamb, kid, game, roasted red meats, mature cheeses (bitto). Serving temperature: 20°C.

Nino Negri, a winemaker of some repute, founded the company in 1897. It was his son Carluccio who put the name on the map, exporting the wines as far afield as the the UK and USA. Inferno is the smallest of the 4 sub-zones of the DOCG Valtellina Superiore; 68 hectares of vineyards between Poggiridenti and Trevisio, along the slopes of the Retiche Alps, on the right bank of the river Adda, in the province of Sondrio. The name comes from the steep slopes which make it very difficult to work and from the high summer temperature caused by the reflection of the sun on the rocks. The ripe grapes, harvested between the middle of October and early November, are vinified by the traditional red wine method, with 10 days maceration of the skins in the must; the fermentation takes place at 28-30°C. The new wine stays in stainless steel until March; then matures for 12 month in Slavonian oak vats. It spends at least three months in bottle. The result is a wine of vivid ruby colour, with orange tints. It has a heady bouquet of considerable finesse with hints of plums, mulberries, roses and dried violets, backed by pleasing suggestions of resin and spices (cloves, cinnamon). It is dry, very savoury, rather tannic in flavour with an elegant, lingering aftertaste of toasted hazelnuts. Food matches: lamb, kid, game, roasted red meats, mature cheeses (bitto). Serving temperature: 20°C.

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