Valtellina Superiore Sassella PG40 DOCG by La Spia (Italian Red Wine)

The Nebbiolo grapes are hand-picked in mid-October, crushed, and de-stemmed. 75% of the grapes are fermented in stainless steel for two weeks at a controlled temperature with frequent delestages. The other 25% are fermented in 10HL French oak conical tank with submerged cap maceration of skins for 4 weeks. The resulting wine is put into 5 and 20 HL French oak barrels for 30 months. Then aged in bottle for 12 months before release.