 |
This
blend of 90% Nebbiolo with the remainder composed of Merlot, Brugnola,
Rossola and Pignola, derives from a south-facing vineyard with thin sandy and silty soil cultivated organically. Téi is the dialect form of the village of Teglio in Valtellina, where the wine is produced. After hand-harvesting, the wine ferments in
temperature-controlled stainless steel to preserve fruit and freshness. Soft, and round, this Rosso is Sandro Fay’s calling card to the estate’s unusual northern Italian Valtellina terroir. On the glass, it is has a light garnet color. Juicy red and black berries, wildflowers, cedar, and fresh-cut herbs, followed by dried fruit, burst on the particularly delicate nose. The palate is light, tart, smooth, balanced, and delicious, with soft tannins, good acidity and persistence. This easy-drinking red represents the ideal companion for the traditional dishes of “Crotti
Valtellinesi” (in dialect, typical restaurants in Valtellina). It is
perfect with cold cuts of the region like “prosciutto crudo” , also sami hard cheeses!
|
|
|
