Valtellina rosso

Styles

Principal grape varieties

Terroir

• Vineyards on the south-facing Rhaetic slope, between 300 and 700 m, sheltered to the north by the Rhaetic Alps (peaks above 4,000 m) and to the south by the Orobian Alps.
• Predominantly sandy (~70%) and silty (~18%) soils of decomposed granitic origin, free of calcare, highly permeable and with very low water retention.
• Diurnal temperature range of 8–20 °C at the close of ripening (late September/early October) and sunshine exceeding 1,900 hours per year.

• Viticulture in Valtellina documented since Roman or pre-Roman times, with terracing attributed to the Liguri, the Etruscans, and subsequently to Benedictine monks (10th–11th centuries).
• The rationalisation of medieval viticulture is ascribed to the «magistri comacini» and to Benedictine monks during the 10th and 11th centuries.

• Delicate and persistent aroma, characteristic of Valtellina Nebbiolo. (via Wikipedia · CC BY-SA 4.0)

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• eAmbrosia register (EU) — File number PDO-IT-A1323
• Official trade body site — Consorzio di Tutela dei Vini di Valtellina