Sandrone - Valmaggiore2013
RED WINE
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Producer
Sandrone
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Country
Italy
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Region
Piemonte
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Appellation
Nebbiolo D'Alba
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UPC
N/A
Technical Details
Tasting note
The calling card of Valmaggiore is the haunting Nebbiolo aromas, and this vintage is a textbook example of the Roero's potential. Aromas and flavors of sour dark cherries, strawberries and cola notes waft from the glass, with impeccable balance and harmony on the palate. This wine is delicate, mid-bodied and elegant, with great harmony between the fruit, mineral and acid components. The finish has ripe tannins and excellent length.
Vineyard
Our Valmaggiore is the product of Luciano,s incredible passion for the Nebbiolo
grape variety and the desire to show just how its expression can vary depending on
the soil in which it is grown. The grapes used to make this wine are cultivated in one of the historic cru vineyards of the Roero district - Valmaggiore - situated in the municipality of Vezza d'Alba, and were first harvested by Luciano in 1994. The hill is characterized by an extreme slope and very sandy soil which, together with the plant density of 8000 vines per hectare and low yield, convey a particular, rich yet elegant and always fruity chararacter.
Vinification
Each lot was vinified separately. After destemming and light crushing, must is "sealed" with CO2 for gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native wild yeasts only.
Alcoholic Fermentation: 20 days in steel.
Maceration: Gentle maceration in upright open-top steel tanks for the first 7-9 days of the alcoholic fermentation.
Malolactic Fermentation: Immediately after alcoholic fermentation in used French oak casks with a capacity of 500l(tonneaux).
Ageing: 12 months in used French oak tonneaux of 500l, then 9 months in bottle.
Vintage
The 2013 harvest will be remembered as "vintage" in the sense that on average picking operations began 15 days later than over the last 10 years, and ended early in November with the last bunches of Nebbiolo. In particular, the beginning of the vine's vegetative cycle was conditioned by a sluggish start to spring, with low average temperatures in March and April. The period between April and throughout the month of May featured plenty of rainfall (210mm on average, with a total of 18 days of rain). In June, the conditions linked to atmospheric events gradually improved, leading into a highly positive July for the physiology of the vine, partly due to greater meteorological stability. Flowering took place as per normal in the second ten days of June, followed by good berry set. Overall the season was distinguished by two main trends: a difficult start, followed by a second period that rescued the situation, and meant that with the particularly calm climate in the months of September and October harvesting operations could be delayed with very satisfactory results. Nebbiolo is the variety that benefited the most towards the end of the season, when it was able to enjoy the high temperatures recorded in September and October. These were perfect for allowing it to develop to the full the phenolic profile that makes it stand out, and produce wines suited to ageing.