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Valtellina Superiore Sassella, Terrazzi Alti
Staff Pick

Valtellina Superiore Sassella, Terrazzi Alti - 2013

Item # 36052 750mL
You Save 17%
$34.96 $28.96 / Single Bottle
You Save 25%
$419.52 $312.77/ Case of 12
Color
Red
Vintage
Country
Region
Sub-Region
Producer
Grape Variety

Tasting Notes

In the Valtellina region, Nebbiolo takes on the name Chiavennesca, but the flavor profile of the grape is similarly elegant. The spine of tannins is different due to the slate soils found in this region - especially in the vineyards of the Terrazzi Alti winery. The vineyard is located at around 500 meters above sea level. The grapes are fermented spontaneously in steel tanks. After fermentation, the wine is aged in 20 hl neutral oak casks. The aromas are full of chalk, crushed flowers and red berries, and clearly indicate the wine is from a cooler climate.


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Staff Pick Notes

Take a sensuous journey high above the clouds in the Italian Alps. Valtellina is the region, in the far north of Lombardy near the Swiss border, and it's known for red wines made from Chiavennasca (the local name for Nebbiolo). Terrazzi Alti's mountain side vineyards are cultivated at 500 mt above sea level. A lot of the work has been done by hand for centuries in the region, and continues the same way. The severe sloped conditions make industrial machinery near impossible. A well balanced wine with a distinctly alpine terroir. Aromas of mountain berries and pine. Cherry reduction and thyme leaves on the palette. The texture is elegant with silky tannins. All of this lingers after the last sip. Until gravity kicks back in.

- TD

Astor's Glossary of Terms

Lombardy

Home to lighter-bodied renditions of Nebbiolo from the villages of Grumello and Sassella, Lombardy produces the unique interpretations of Nebbiolo called Sfursat (or Sforzato). With these wines, the mountain-grown Nebbiolo grapes are dried for several months in the Amarone style, yielding reds of extraordinary depth and very pronounced aromas of red flowers and crystallized red fruit. While...

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