REGION | Lombardia
PRACTICES | Sustainable
TERROIR | Terraces built from rocks and the sand from the riverbeds not cement.
With over 70 + years of producing wine Nera lays claim to being one of the most important and prestigious wineries in Valtellina. Started by Guido Nera in 1940 passed on to his Son Pietro and now owned by brother Stefano and Simone Nera since 1982.
Farming the Valtellina is not for the light hearted. It has some of the steepest slopes making mechanical equipment impossible. The Valtellina Viticulture is described as heroic as work is all done by hand and it takes 1200-1400 hours of work to end each hectare. I have heard at times on the Inferno vineyards sometimes a Helicopter might be used to help bring in the grapes.
Also, while doing this the dry stone walls (terraces) supporting the vineyards must be maintained Chiavennasca or Nebbiolo is the main grape used to make the wines of the Valtellina. There is a little bit of Rossola and Pignolo blended in as well.
VARIETY | Nebbiolo – Chiavennasca 100%
VINEYARDS |Falling on the raetic side from east to west with south exposition to the sun in the production zones of Valtellina Superiore Valgella denominated “Signorie” at an altitude between 350 and 450 meters a.s.l. Sandy soil, water permeable, moderatly deep.
VINIFICATION | Fermentation “a cappello sommerso” (cover submersion method) for about 10 days at a controlled temperature. Aging 18 months in oak barrels of 35hl, then stays in stainless steel tanks and refines in bottle for at least 8 months.
VARIETY | Produced only with Nebbiolo grapes, locally called “Chiavennasca”, carefully selected from our hystoric vineyards
VINEYARDS | Falling on the raetic side from east to west with south exposition to the sun in the production zones of Valtellina . Superiore Inferno in the communes of Montagna in Valtellina, Poggiridenti and Tresivio at an altitude between 300 and 450 meters a.s.l. Sandy soil, water permeable, moderatly deep
VINIFICATION | Fermentation “a cappello sommerso” (cover submersion method) for about 10 days at a controlled temperature. Aging 18 months in oak barrels of 35hl, then stays in stainless steel tanks and refines in bottle for at least 8 months.