# Riserva (2016)

- **Producer:** Nino Negri
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Lombardia, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €26
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–18 °C
- **Aromas & flavours:** violet, red cherry, strawberry, rose, cedar, cloves, vanilla, liquorice, dried fruit, tobacco, prune, earth

## About this wine

Nino Negri Riserva is a red dry wine from the Valtellina DOCG in Lombardy, Italy, made from 100% Nebbiolo, locally called Chiavennasca. The producer, Nino Negri, established in 1897, is a significant name in the region, known for its dedication to Nebbiolo cultivation in the Valtellina's challenging, high-elevation terraced vineyards. This practice is often referred to as 'extreme viticulture' due to the steep slopes and the necessity of manual labor. The 2016 vintage is characterized by mature fruit development. The wine undergoes a rigorous aging process, with the Riserva designation mandating a minimum of three years of aging, including at least twelve months in barrel, contributing to its complex profile.

## Interesting facts

- Grown on steep terraces requiring 100% manual labor.
- Nebbiolo is locally known as Chiavennasca in Valtellina.
- Riserva designation requires a minimum of 3 years aging.
- Aged for 48 months in large Slavonian oak barrels.

## Food pairing

The wine's structure, with its fine-grained tannins and fresh acidity, makes it an excellent companion for richer dishes. Tannins bind with proteins in meat, softening the wine and tenderizing the food. The wine's savory notes and potential for earthy or mineral undertones complement game, mushrooms, and aged cheeses.

## Wine making process

The production of Nino Negri Riserva begins with traditional vinification, including a 12-day maceration period on the skins with fermentation occurring at around 25°C. Following vinification, the wine undergoes an extensive aging process. It is matured for 48 months in large Slavonian oak barrels (14 and 50 hl), followed by several months of bottle aging. The harvest is conducted late, typically from mid-October to early November, to ensure optimal ripeness of the Nebbiolo grapes.