Inferno Riserva, Aldo Rainoldi
100% Chiavennasca. Rainoldi makes this wine from carefully chosen fruit grown in the rocky, mineral-rich soils of the Valtellina Superiore sub-region, near the municipalities of Poggiridenti and Tresivio. The vineyards are 300 – 500 meters above sea level, planted in the “”Archetto Valtellinese”” method: 3000 vines per hectare. The fruit is hand-picked during the 3rd week of October. Maceration occurs from 8 – 10 days, in vertical fermentation vessels, with temperature control. Cycles of punching down of the must and regathering add richness to the wine. Malolactic fermentation takes place until Spring. Rainoldi ages his wine in Slavonian oak barrels for 15 months and in the bottle for 12 – 23 months before arriving in the market. They are released ready for consumption but will age well. 1475 cases produced.