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Flat front label of wine
Flat front label of wine

Mamete Prevostini Valtellina Superiore Sassella 2009

Other Red Blends from Italy
  • WS91
0% ABV
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Winemaker Notes

#82 Wine Spectator Top 100 of 2013

Purple-red in colour, with a bouquet exuding blueberries and blackberries, manifests a bold and well-defined flavour, robust yet silky and with a refreshing liquorice and almond finish.

Critical Acclaim

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WS 91
Wine Spectator
Expressive, with a floral note, hints of aromatic anise and dried thyme, and ripe black raspberry and wild strawberry flavors. Shows fine-grained tannins and a smoky base note that pushes through on the fresh finish.
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Mamete Prevostini

Mamete Prevostini

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Mamete Prevostini, Italy
The background story to Mamete Prevostini is very much that of a cellar which began its great love affair with wine and its production more than 70 years ago and which is inexorably linked to a particular geographical area: that of Valtellina,, which represents one of the most important Italian mountain locations occupied by terraced vineyards.

Back in ancient times and right up to the present the area remains a vital junction as far as communication and transport is concerned: it essentially links Italy with Switzerland and thus the whole of northern Europe. A route undertaken over the centuries by peoples and civilizations who have all left their individual and particular mark, recognisable easily through the customs, traditions, culture and of course the products typical of their labors.

One of the most important, and which featured prominently, was wine production which still today forms an integral part of the culture through the tradition of producing prestigious and quality wines thanks very much to one of the most influential grapes in the world: the Nebbiolo. Perhaps it’s appropriate today to allow the real stars themselves – the great wines of Mamete Prevostini - to express their own qualities, their own individuality, style and character. I suspect they accomplish it far better than words can.

Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola and of course, Pinot Grigio.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

PDXSASSELLA_2009 Item# 128031