our wines 
Stabia
Terrazze retiche di Sondrio I.G.T.
Species of vine: three types of nebbiolo (95%), rossola, brugnola, and other local types.
Description: orange-red colour with twilight glints. Full-bodied and robust taste with fruity aroma, it is tannic with a sweet aftertaste.
Pairing: red meat, game, cheese, salami and cold pork meat, pizzoccheri (T.N.: Pizzocchero is a type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour and wheat flour. Typical product of Valtellina), polenta and typical dishes from Valtellina.
Provenance: the vineyards are located on the Rhaetian slope at an altitude of 400-500m; reddish loose slimy and sandy soil.
Age of the vines: from 10 to 90 and more.
Harvest: late in October.
Yield: approximately 30hl of wine/hectare
Fermentation: with natural leaven for approximately 18 days.
Ageing: into oak barrels of 30hl capacity for a minimum of 4 years and into glass-lined concrete tanks of 60hl capacity.
Alcohol: 13.5 %
Bottles Produced: according to the qualitative selection the number of bottles can vary from 6,000 to 15,000.
First year of production: 2006
Nessje
Vino d'Italia
Species of vine: three types of nebbiolo (90%), rossola, brugnola, and other local types.
Description: orange-red colour with twilight glints. Full-bodied and robust taste with fruity aroma, it is tannic with a sweet aftertaste.
Pairing: red meat, game, cheese, salami and cold pork meat, pizzoccheri (T.N.: Pizzocchero is a type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour and wheat flour. Typical product of Valtellina), polenta and typical dishes from Valtellina.
Provenance: the vineyards are located on the Rhaetian slope at an altitude of 400-500m; reddish loose slimy and sandy soil.
Age of the vines: from 10 to 90 and more.
Harvest: late in October
Yield: approximately 30hl of wine/hectare
Fermentation: with natural leaven for approximately 18 days.
Ageing: into oak barrels of 30hl capacity for a minimum of 4 years and into glass-lined concrete tanks of 60hl capacity.
Alcohol: 13.5 %
Grumello D.O.C.G.
Upon buyer’s request, availability to be agreed upon.
Species of vine: three types of nebbiolo (95%), rossola, brugnola, and other local types.
Description: orange-red colour with twilight glints. Full-bodied and robust taste with fruity aroma, it is tannic with a sweet aftertaste.
Pairing: red meat, game, cheese, salami and cold pork meat, pizzoccheri (T.N.: Pizzocchero is a type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour and wheat flour. Typical product of Valtellina), polenta and typical dishes from Valtellina.
Age of the vines: from 10 to 90 and more.
Harvest: late in October
Fermentation: with natural leaven for approximately 18 days.
Ageing: into oak barrels of 30hl capacity for a minimum of 4 years and into glass-lined concrete tanks of 60hl capacity.
Alcohol: 13.5 %
Storing wine
These are uninhibited and natural wines need to be stored at appropriate temperatures that can be addressed by a winery or a wine cellar apartment, to avoid compromising the durability.
technical information
The company Azienda Dossi Retici cultivates 3 different types of nebbiolo: rossola, brugnola and other local types.
The rows of vines are planted north/south in order to exploit the sunlight and are north/east inclined at an angle of approximately 30° in order to benefit from the heat of the sun more in the morning than in the afternoon.
The vineyard is turfed, we avoid using herbicides, chemical fertilizers, and we reduce any kind of treatment. The mowed grass helps the self-fertilization of the vineyard and the bacterial flora of the ground is preserved.
The vine benefits from a wholesome nourishment; it is much more resistant to the attack of parasites and produces the finest grapes. This is fundamental for the reduction of treatments.
We only make wine with the grapes cultivated in our company:
- 95% nebbiolo of 3 types.
- 5% rossola, brugnola and other local types.
- Maceration – fermentation with natural leaven for approximately 17 days.
- The ageing takes place into barrels from 30 to 60hl for at least 4 years.
In our cellar we do not perform any kind of adulteration and the wine is bottled without filtration.
- Alcohol %: varies from 13° to 14°, depending on the weather trend of the year.
- Yield: 30-40hl of wine / per hectare.
Total number of bottles produced: approximately 15,000 per year.
Store in a cellar or in air-conditioned wine cellar at a temperature of 14-18 Celsius degrees
