Sandro Fay "Téi" Rosso di Valtellina 2019
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Direct Press Selection | July 2021
- Press 4 Mix
- Press 4 Red
Nebbiolo from the Valtellina, in Lombardy, is a great way to see how climate and soil affect a grape variety. Enough people are familiar with Nebbiolo from the Piedmont, made famous with Barolo and Barbaresco. But in the Valtellina, the soils are very acidic and sandy, the elevation is higher, and the Nebbiolo planted there is a local biotype called Chiavennasca. The wines show these differences very clearly. Nervier and more delicate, they nevertheless have the depth and substance that Nebbiolo is so prized for.
Sandro Fay, who started in 1973 and now works with his daughter and son, makes some of the most approachable and affordable versions of Valtellina Nebbiolo around, and this is a real crowd-pleaser. This is fermented and aged all in stainless steel. It has a nice cut of acidity like you'd expect from Valtellina, and this pairs nicely with concentrated black cherry, sappy umami, and some grippy tannin. [Jonathan Kemp, June 2021]