Valtellina Superiore "Mazèr" DOCG Nino Negri
| Points sommelier | 91/100 | 2025 |
| 2 Bicchieri gambero rosso |
|
2017 |
| 4 Grappoli AIS |
|
2017 |
| Cave | Nino Negri |
| Dénomination | Valtellina Superiore Inferno DOCG |
| Millesime | 2021 |
| Cépages | 100% Nebbiolo |
| Degré alcoolique | 13,50% |
| Cl | 75cl |
| Sulfites | Contient des sulfites |
| Code ICQRF | SO/1800 |
| Siège de la Cave | Nino Negri - Chiuro (SO) - Via Ghibellini, 3 |
| Carte des vins | Valtellina Superiore |
| Combinaison | Charcuteries et saucisses, Pasta all'amatriciana, Filet au poivre vert, Tagliatelle avec champignon, Saucisson, Fromages moyennement âgés, Polenta taragna, Pizzoccheri |
| Format | Bouteille standard |
| Région | Lombardie (Italie) |
| Style | Corsé et intense |
This wine is made by 100% nebbiolo – chiavennasca grapes of the Valtellina. The Nino Negri winery produces this sensational Mazer Valtellina Superiore DOCG. The vineyards is located in the Valtellina Superiore DOCG area and they are cultivated with the Guyot method with 3500 trees per hectare exposed at south on sandy soils located at 400-450 meters above the sea level. The profit is 70 quintals per hectare. The 20% of the bunches is manually picked in September to wither. Then the grapes ferment for 5 days under temperature control. At the end it refines in French oak barrels of second passage for 16 months. The remaining 80% has ferment in steel at 25-27°C for 6 days. Then it matures for 20 months a part in French oak barrels of 30-50 hl and a part in French barrique.
Characteristics of the red wine “MAZER” Valtellina Superiore DOCG
It has a bright garnet color. The smell is remarkable with bitter aromas of gloves and licorice together with chocolate and prune jam. The taste is dry, sapid, austere and harmonic with an elegant citron aroma at the end. It is a long living wine.
Suggested pairings with this wine from Lombardy
It is perfect with the local courses. The red roasted meats, the lamb, the goat and the game are perfect matches. It is perfect also with aged cheeses. It must be served at 18°C in a Ballon wine glass.
