Valtellina Superiore DOCG Valgella Costa Bassa 2016 - Sandro Fay

Color: Bright ruby red.
Smell: The nose is rich and intense with notes of small ripe red and black fruits.
Taste: On the palate it is full-bodied, fresh and balanced with velvety and round tannins. Good persistence.
Food pairing: Perfect for meat and game dishes, roasts, first courses with meat sauces, salami and medium-aged cheeses.

The "Costa Bassa" starts from the valley floor and reaches up to 450 m a.s.l. the climatic conditions make the skin of the grape thinner and in the grapes we find medium-low acidity and soft tannins. From this area comes the basic wine of Sandro Fay, the simple and varietal expression of Chiavennasca (Nebbiolo).

Breeding system: Guyot and Sylvoz from Valtellina.
Production area: Valgella, Municipality of Teglio. The vineyards are located below 450 m a.s.l. southern exposure.
Soil: Sandy (70%), silty (20%) with acid pH.
Yield in wine: 40 hl/ha.
Harvest: The grapes are harvested in the second half of October.
Vinification and aging: Alcoholic fermentation in steel tanks; malolactic fermentation and aging in oak barrels for 12 months.

Sandro Fay

Valtellina is the largest terraced mountain wine-growing area in Italy. The autochthonous variety cultivated is Nebbiolo, locally called Chiavennasca. The vine is grown in an altitude range between 350 and 900 m a.s.l. The agricultural company Fay was founded in 1973 by Sandro Fay who, starting from the small family wine production, decided to develop this activity; since 1998 he has been joined by his sons Marco and Elena. The Sandro Fay vineyards extend for a total area of ​​about 15 hectares; by family tradition the company is strongly linked to the Valgella sub-area, where almost all of the production is concentrated. Valgella is the name of one of the five sub-areas of the Valtellina Superiore Docg denomination; it extends for 137 hectares in the Municipality of Teglio. The name derives from "Valgel", dialectal form to indicate the small streams that characterize the area. The soils are mainly sandy (about 70%), silty (about 18%), with no clay and limestone, with an acid pH between 4.5 and 5.5. They come from flaked granite formations and vary in thickness from less than 1 meter to a few meters. The commitment of the Sandro Fay company is aimed at enhancing the individual vineyards which, based on the soil and altitude peculiarities, give rise to different wines with a strong personality. The altitude at which a vineyard is located is a fundamental variable to understand the potential of a wine. Within the Valgella area, where almost all the vineyards of the Sandro Fay company are located, three very precise altimetric bands have been distinguished. The "Costa Bassa" is part of the valley floor and reaches up to 450 m above sea level; climatic conditions make the skin thinner and in the grape there is medium-low acidity and soft tannin. From this area comes the base wine, the simple and sincere expression of Chiavennasca. The intermediate belt is between 450 m. asl and the 600 m. above sea level; here are the optimal climatic conditions to produce more structured and complex wines. In this area the differences between the individual vineyards are the expression of an uneven territory that deserves to be enhanced. Above 600 m. asl is the Sforzato vineyard; the climatic conditions, in particular the temperature range, make the skin thicker and in the grapes we find medium-high acidity and stronger tannins. These conditions are perfect for drying; the wine will be more elegant and Chiavennasca more recognizable.