Valtellina Superiore Sassella Riserva Stella Retica 2011
Chiavennasca a.k.a. Nebbiolo
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Stella Retica is a nome di fantasia.
Stella Retica is a nome di fantasia, joining together Stella Alpina (ENG. Edelweiss) and Alpi Retiche (the Rhaetian Alps), which the Valtellina is part of. The Edelweiss flower is said to grow only in high Alpine landscapes where the natural habitat has not been poluted, a suitable symbolism for Arpepe who are the natural wine protagonists in the region.
Chiavennasca (Nebbiolo) 100%. Massal selection from their own vineyards of 50-100 years, as well as a clonal Valtellina selection from the Fojanini Foundation. The grapes for Rosso are sourced from 400-500 m in Sassella, from 1ha in Vigna Regina and 4ha Rocce Rosse, but only in vintages when these grand cru wines are not produced.
Plant density is 5,500-6,000 vines/ha. The average age of vine is 50 years, varying from 10-100 years. A Guyot Simonit & Sirch training system with vineyard row planting north-south to favor sunlight effect on the vineyard and to avoid too intensive heat during the hottest hours of the day.
The vineyard is left to grass with midget species. Grass is cut by hand. Vines are trained through a double-wire system and crowns are cropped. The soil composition is loamy-sand with an acidic pH. Exposure is south-east. Stella Retica was harvested on 30 October 2006.
To this wine Arpepe dedicated its highest lying vineyards, those of the grand cru vineyards, in vintages when grape skins are thinner and the polyphenolic extraction faster.
The mass is blended in cement after 24 months in 50hl wood tins and barrels. Spontaneous fermentation. A short cold (natural) maceration of 24-48 hours followed by a pied de cuve fermentation start. Then follow 12 days of maceration in 50hl wood tins. In other words, fermentation and maturation takes place in wood, then blended in cement before being bottled. Clarification is only done, with egg albumen, if required. A gross carton filtration of 20 microns takes place prior to bottling.
In vintages with thin grape skins the goal is to exalt in the best possible way the characteristics of the subzone.
Residual sugar: Less than 1gr
Total acidity: 5.56 g/l
Total sulphites: 59 mg/l
Free sulphites: 21 mg/l
Yield per plant: 1kg
This Riserva grants the emotion of incorruptable youth which time will not destroy. Indeed, the long aging gives complexity to Stella Retica without changing its typically fresh character. This already repays on the nose, with a refined rose petal, cherry and red currant bouquet. The luminosity of its garnet color is immediately captivating, really of a very rare sheen. However the fresh, rich and long persistence of taste is what conquers the appassionato from the first sip. Versatile with its youthful character it is very pleasant with all regional foods, which of course doesn’t mean that it doesn’t work with international cuisine.
Serving Temperature: 15°C
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