The Red “Matteo Bandello” takes its name from the homonymous Italian novelist, who, in addition to being an important writer, was also a refined gourmet. A label signed by Luca Faccinelli to try when you want to have a captivating red on the table.
Base, Rosso
Rosso di Valtellina Matteo Bandello
The Red “Matteo Bandello” takes its name from the homonymous Italian novelist, who, in addition to being an important writer, was also a refined gourmet. A label signed by Luca Faccinelli to try when you want to have a captivating red on the table.
$99.00
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Hours
Minutes
Seconds
| Region | Lombardia |
|---|---|
| Winery | Faccinelli Luca |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 12.50% |
| Glass Type | Standard Goblet |
| Serving Temperature | 16 – 18 Degrees Celsius |
| Food Pairing | Aged Cheeses, Hunting Meat, Red Meat |
| Production Philosophy | Heroic viticulture, Independent Winegrowers |
More About this Wine
| Region | Lombardia |
|---|---|
| Winery | Faccinelli Luca |
| Grape Variety | |
| Wine Denomination | DOC |
| Alcohol Content | 12.50% |
| Glass Type | Standard Goblet |
| Serving Temperature | 16 – 18 Degrees Celsius |
| Food Pairing | Aged Cheeses, Hunting Meat, Red Meat |
| Production Philosophy | Heroic viticulture, Independent Winegrowers |
When To Drink
Perfect to drink immediately.
Tasting Notes
Upon visual examination it shows a ruby ​​red color. The range of sensations that spread to the nose recall rich floral and fruity notes, endowed with a beautiful sharpness. On the palate it is medium-bodied, crunchy and tasty, with a sip that lends itself to a flowing and repeated drink.
Vinification and Refinement
Enjoyable on the palate already one year after the harvest, this red is aged in small French oak barrels for a period ranging from 7 to 10 months.
Vineyard
The terraced vineyards owned are all in the heart of Valtellina Superiore Grumello, at the foot of the Alps, in the “Dossi Salati” area. We work in extreme conditions, at altitudes ranging from 400 to 650 metres, with slopes reaching 70% and vineyard operations carried out exclusively by hand.
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