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Color: Intense garnet red.
Smell: The nose is rich and elegant with floral notes of violet, hints of ripe red and black fruits, spicy hints of tobacco and leather, and aromatic herbs.
Taste: On the palate it is full-bodied, fresh and balanced with velvety and round tannins. Excellent persistence.
Food pairing: Perfect for meat and game dishes, roasts, first courses with meat sauces, salami and medium-aged cheeses.

The Il Glicine vineyard extends for 1 hectare in the Sassella sub-area at 470 m a.s.l., in the municipality of Sondrio.
The name derives from the homonymous plant from which the name "wisteria", which, with sinuosity and color, covers the spur of rock that dominates the whole plot.

Breeding system: Guyot.
Production area: Sassella, the Glicine vineyard. The vineyard is located at 470 m a.s.l. in the eastern part of the municipality of Sondrio, south facing.
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 for 12 months in small 500 lt oak barrels.

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.

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