"Ortensio Lando"
Valtellina Superiore DOCG
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Ortensio Lando was one of the original philosophers and writers in Italian humanism.
In 1548 Ortensio Lando stayed at Azzo Besta’s court in Teglio, Valtellina.
He declared that the wine in Valtellina is the best in the world , hence this wine is dedicated to his memory.
Ortensio Lando wine is created using only the finest Nebbiolo grapes harvested in Grumello,
one of the most prestigious areas of “Valtellina Superiore”.
In 1548 Ortensio Lando stayed at Azzo Besta’s court in Teglio, Valtellina.
He declared that the wine in Valtellina is the best in the world , hence this wine is dedicated to his memory.
Ortensio Lando wine is created using only the finest Nebbiolo grapes harvested in Grumello,
one of the most prestigious areas of “Valtellina Superiore”.
Classification: Valtellina Superiore D.O.C.G.
Variety: 100% Nebbiolo (Chiavennasca)
Provenance: The highest area of Grumello subpzone called "Dossi Salati", municipality of Sondrio and Montagna in Valtellina.
Exposure: South
Altitude: 500-650 m s.l.m.
Yield/ha: 65 quintals/hectare
Soil: Deep and compact gravel-sandy soil with a sub-acidic reaction.
Harvesting period: Manual harvesting between the second and third week of October.
Vinification and maturing: During the harvest the grapes reach their optimum ripeness in a perfectly healthy way. The harvest is one of the most crucial steps in the process of winemaking, where grapes are picked and brought to the winery. 10 -12 days of maceration at 25-32˚C of controlled temperature with regular pumping over and cap punching down. Malolactic fermentation occurs in spring.
Aging: In French oak barrels over 16 months. Following a short period in stainless steel tanks before bottling. Aging process is completed in bottles for at least another 12 months before commercial release.
Alcohol content: 13% vol.
Total sugar: 1.5 g/l
Total dry extract: 30.5 g/l
Total Acidity: 5.40 g/l
Total SO2: 86 mg/l
Bottles produced: 5,674
First Vintage: 2007. These wines are produced only in the best vintages.
Organoleptic characteristics: Ruby color. Intense and complex scents with tobacco and balsamic notes. Powerful in the mouth, persistent at the palate with a particular aftertaste of red fruit.
Serving temperature: 65°F
WHERE TO BUY IN NYC/NJ AREA:
Cork Wine & Spirits, NK
Jerry's, NJ
Variety: 100% Nebbiolo (Chiavennasca)
Provenance: The highest area of Grumello subpzone called "Dossi Salati", municipality of Sondrio and Montagna in Valtellina.
Exposure: South
Altitude: 500-650 m s.l.m.
Yield/ha: 65 quintals/hectare
Soil: Deep and compact gravel-sandy soil with a sub-acidic reaction.
Harvesting period: Manual harvesting between the second and third week of October.
Vinification and maturing: During the harvest the grapes reach their optimum ripeness in a perfectly healthy way. The harvest is one of the most crucial steps in the process of winemaking, where grapes are picked and brought to the winery. 10 -12 days of maceration at 25-32˚C of controlled temperature with regular pumping over and cap punching down. Malolactic fermentation occurs in spring.
Aging: In French oak barrels over 16 months. Following a short period in stainless steel tanks before bottling. Aging process is completed in bottles for at least another 12 months before commercial release.
Alcohol content: 13% vol.
Total sugar: 1.5 g/l
Total dry extract: 30.5 g/l
Total Acidity: 5.40 g/l
Total SO2: 86 mg/l
Bottles produced: 5,674
First Vintage: 2007. These wines are produced only in the best vintages.
Organoleptic characteristics: Ruby color. Intense and complex scents with tobacco and balsamic notes. Powerful in the mouth, persistent at the palate with a particular aftertaste of red fruit.
Serving temperature: 65°F
WHERE TO BUY IN NYC/NJ AREA:
Cork Wine & Spirits, NK
Jerry's, NJ