Sassella Valtellina Superiore DOCG 2015

Rainoldi is Valtellina's Nebbiolo. The wines of Rainoldi glorify and honor the local culture, yet strive to innovate and improve, to diversify and offer a selection of high quality wines.

The winery was founded by Giuseppe Rainoldi in 1925, in the suburb of Casacce, near Chiuro in Valtellina, and was named after Giuseppe's son. Valtellina is a mountainous valley that stretches from East to West in Nothern Italy. It is the second largest area in the world for of Nebbiolo. Here, the vine variety Nebbiolo - locally called Chiavennasca - can offer scented, highly elegant and ageable wines.

About the Vineyard

Sassella is the product of the best-known Valtellina Superiore’s subzone, with soils rich in iron. The wine ages in Slavonian oak barrels for about 20 months, then in bottle for nine months before release.

Wine Production

Rainoldi strives to produce top-quality wine that respects both family tradition and the environment. Each parcel is harvested based on its altitude in order to maintain perfect ripeness, and is vinified separately in a newly-installed, high-tech winemaking cellar. Due to the extreme steepness of each parcel in Valtellina, grapes are hand-harvested and then carried out by helicopter.

Tasting Notes

Delicate aromas, predominantly fruity, spicy and with hints of potpourri. In the mouth, it tastes particularly harmonious, with a lingering, velvet finish.

Food Pairing

This wine matches very well with red meat, game, and cheese.

Production Info
Soil composition
Iron-rich and Rocky
Training method
Guyot Arch-trained
Average Vine Age
55 years
Exposure
Southern
Harvest time
early October
First vintage of this wine
1925
Bottles produced of this wine
20,600
Winemaking & Aging
Varietal composition
100% Nebbiolo
Fermentation container
Stainless steel tanks
Maceration technique
Punchdown and Pumpovers
Fining agent
Animal based
Length of bottle aging
6-9 months
Size of aging container
26 hl, 56 hl, 115 hl
Type of oak
Slavonian and French
Length of aging before bottling
18-20 months
Analytical Data
Alcohol
12.8 %
pH level
3.6
Residual sugar
<1 g/L
Acidity
5.4 g/L
Dry extract
27.8 g/L

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