# Vesper (2024)

- **Producer:** Convento San Lorenzo
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Lombardia, Italy
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €19
- **When to drink:** Now or Later
- **Serving temperature:** 16–16 °C
- **Aromas & flavours:** raspberry, red cherry, red plum, floral, earth, forest floor

## About this wine

Vesper by Convento San Lorenzo is a 2024 red wine from Valtellina, Italy, made from 100% Nebbiolo (Chiavennasca). This wine is a project by Mamete Prevostini, focusing on the historic Convento San Lorenzo estate. The vineyards are situated on steep, south-facing terraces at approximately 500 meters elevation, a challenging but rewarding environment for Nebbiolo. The wine's name, 'Vesper,' alludes to the vineyards' optimal sun exposure. This bottling aims to be an accessible introduction to the elegant character of Valtellina Nebbiolo, showcasing the unique mountain terroir.

## Interesting facts

- The name 'Vesper' refers to the evening star, symbolizing the vineyards' full sun exposure.
- Grapes grow on steep terraces requiring manual labor, a style of viticulture known as 'heroic'.
- The vineyards surround a historic convent dating back to the 12th century.
- Nebbiolo is locally known as Chiavennasca in Valtellina.

## Food pairing

The wine's high acidity cuts through the richness of dishes like Osso Buco or creamy risottos. Its medium tannins complement the protein in meats and charcuterie, while the fresh red berry notes can echo or contrast with herbs and earthy flavors in regional dishes.

## Wine making process

Vesper is produced from 100% Nebbiolo grapes grown on the terraced vineyards of Valtellina. Following harvest, the grapes undergo fermentation, likely in stainless steel tanks, to maintain freshness. Maceration on the skins is kept relatively short, aiming for a wine that is approachable and drinkable. Post-fermentation, the wine is aged, with previous vintages utilizing large casks (e.g., 2,500-liter) for a period of around six months before bottling. This process is designed to highlight the varietal character and the unique mountain terroir.