# Vigna Ca' Guicciardi Inferno Valtellina Superiore DOCG (2019)

- **Producer:** Nino Negri
- **Colour:** red
- **Type:** still
- **Grapes:** Nebbiolo
- **Region:** Lombardia, Italy
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €47
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 18–20 °C
- **Aromas & flavours:** black plum, dried fruit, spice, black cherry, red cherry, blossom, cedar, smoke, vanilla, chocolate, earth, tobacco, leather, forest floor, wet leaves

## About this wine

Vigna Ca' Guicciardi Inferno Valtellina Superiore DOCG 2019 is a 100% Nebbiolo wine from Nino Negri, a historic winery established in 1897. It originates from the 'Inferno' cru, a particularly challenging and sun-exposed sub-region in Valtellina, Lombardy. This area is characterized by extreme slopes and unique quartz-rich soil, necessitating 'Viticultura Eroica' (extreme viticulture) and hand-harvesting. The vineyard's location at 400-500 meters altitude, coupled with its shallow, low-fertility soil, contributes to the wine's distinctive profile. The wine's name honors the Guicciardi family, early proponents of viticulture in the Alps. Nino Negri is a leading estate in Valtellina, committed to producing Nebbiolo from these demanding terraced vineyards, with winemaker Danilo Drocco focusing on showcasing the region's potential.

## Interesting facts

- Vineyards are on slopes up to 50% gradient.
- Named after the noble Guicciardi family, pioneers of alpine viticulture.
- Inferno cru means 'hell' in Italian, referring to its intense heat and steepness.
- Nino Negri is housed in a 15th-century castle.

## Food pairing

The wine's robust tannins and medium-plus body are well-suited to rich protein dishes, where they can soften and integrate with the meat's fat and protein. The wine's inherent complexity and savory notes complement game and aged cheeses, while its fresh acidity can cut through richer sauces.

## Wine making process

The winemaking process for Vigna Ca' Guicciardi begins with hand-harvested Nebbiolo grapes from the steep terraces of the Inferno cru. The grapes are de-stemmed and crushed before undergoing fermentation at controlled temperatures of 25-28°C. Following malolactic fermentation, the wine is aged for a minimum of 12 months in medium-sized oak barrels, with some aging extended to 18 months. A subsequent period of bottle aging further develops the wine's character. This meticulous approach aims to capture the essence of the Valtellina terroir.