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Ca'Brione Alpi Retiche IGT 2022

Excellent in combination with mushroom risotto and toma cheese

Available: 1 pieces

€31.00

Disponibile

Features

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Cellar

Cantina Nino Negri has existed for more than a century in Chiuro, in the heart of Valtellina. Since 1897, entire generations have carried on their shoulders the experience and ancient knowledge of mountain viticulture. An amphitheatre surrounded by the high slopes of the Lombardy Alps and two thousand five hundred kilometres of thousand-year-old dry stone walls. A place bathed in the sun's rays and pervaded by wide temperature ranges, protected by high mountain ranges that keep out the icy northern winds and inhibit the damp southern sirocco. Here, many years ago, the vines known as Chiavennasca found their place. In this happy position, the Nebbiolo grapes have the opportunity and time to absorb all the nuances and peculiarities of the terroir, and to transfer them to a wine that is, to all intents and purposes, unique. Starting in the 2000s, the winery founded by Nino Negri became the flagship of the Gruppo Italiano Vini, also thanks to the work of oenologist Casimiro Maule (Oenologist of the Year in 2007), in office until 2017, and Danilo Drocco, who now heads the winery.

Description

Ca' Brione is a mountain white wine born in 1986. The geological origin of the soil dates back to the collision of the African and European plates that gave rise to
to the Alps. The great variability of the resulting rocks lend minerality and elegance to this wine.

Organoleptic characteristics: 

Straw yellow colour with greenish reflection. Intense floral bouquet with hints of elderflower and locust tree; hints of white-fleshed fruit, peach and ripe pear; spices reminiscent of Mediterranean herbs and a hint of pastry. On the palate the sensation is one of fullness with great acid harmony and natural minerality on the finish

Storage time: 

2-5 years

Vinification 

The different varieties are harvested by hand in 5 kg crates and lightly dried. The grapes are pressed directly and the must obtained after static decantation is sent for fermentation at a natural cellar temperature of between 18° and 20° C.

Acknowledgements 

2022 Wine Enthusiast 91/100
2022 Wine Spectator90/100

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