Description
Intense wild berries, black cherry and dried fruit, with cloves and tobacco. Great structure for long term cellaring, but also quite delicious now. Pairs well with red meat, wild game, and mature cheeses.
100% Chiavennasca (Nebbiolo) [the name of the biotype of Nebbiolo found in the Valtellina]
Afer the harvest the grapes are left in small boxes and arranged in an airy room (fruttai) until mid-December (appassimento).
10 day maceration time. Fermentation in stainless steel followed by malolactic
fermentation and aging in 30HL oak cask and tonneaux for 24 months..
Wild yeasts, no filtration, sulfites below 90, sustainably farmed.
About Sandro Fay:
It was in 1971 when Sandro Fay began investing in the restoration of his familys small vineyard in San Giacomo di Teglio, a village within the Valtellina Superiore DOCG. By 1973, Fay had officially established the Azienda Agricola Fay and began to slowly expand the vineyard by incorporating additional plots of land, carefully selecting vineyards with different soil compositions and altitudes between 350 meters and 900 meters on steep mountain sides. Today Sandros children, Marco and Elena have taken up the family vineyards. Marco studied enology in Trentino and trained in Barolo. He translated those experiences when he returned to the terraced family vineyards and beganproducing single-vineyard wines of distinction united around the variety Chiavennasca, known outside of Valtellina as Nebbiolo.
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