Red

Azazel

TechNICAL DETAILS

Grape Varietal: Avanà, Barbera, Dolcetto

Production Area: Chiomonte, Susa Valley

Soil: Schists, Calcareous

Growing System: Guyot

Yield: 5 tons/ha – 750/800 mtrs above the sea level

Average age of vines: 40-50 years

Harvest: by hand in small boxes at the middle of September

Vinification: In temperature controlled stainless steel tanks for 10-12 days with

indigenous yeasts.

Malolactic Fermentation: In stainless steel tanks

Ageing: In stainless steel tanks

Refinement: 12 months in the bottle

Serving Temperature: 16-18 °C

Alcohol: 13-14%

Producer

La Chimera

Bau

TechNICAL DETAILS

Grape Varietal: Becuet

Production Area: Chiomonte, Susa Valley

Soil: Schists, Calcareous

Growing System: Alberello

Yield: 3-3,5 tons/ha - 750/800 mtrs above the sea level

Age rage age of vines: 60-80 years

Harvest: by hand in small boxes at the end of October

Vinification: In stainless steel tanks for 50-60 days with indigenous yeasts Malolactic Fermentation: In stainless steel tanks

Aging: one year in French tonneaux

Refinement: 18-24 months in the boule

Serving Temperature: 18-20 °C

Alcohol: 14-14,5%

Producer

La Chimera

Carcajrun

TechNICAL DETAILS

Grape Varietal: Gamay 100%

Production Area: Chiomonte, Susa Valley

Soil: Schists, Calcareous

Growing System: Guyot

Yield: 5-6 tons/ha – 750/800 mtrs above the sea level

Average age of vines: 15 years

Harvest: by hand in small boxes at the beginning of October

Vinification: In temperature controlled stainless steel tanks for 6-8 days, with 30% of

whole bunch with indigenous yeasts

Malolactic Fermentation: In stainless steel tanks

Ageing: In stainless steel tanks

Refinement: 4-6 months in the bottle

Serving Temperature: 16-18 °C

Alcohol: 13-14%

Producer

La Chimera

Finiere

TechNICAL DETAILS

Grape Varietal: Avanà 100%

Production Area: Chiomonte, Susa Valley

Soil: Schists, Calcareous

Growing System: Alberello

Yield: 3-3,5 tons/ha – 750/800 mtrs above the sea level

Average age of vines: 60-80 years

Harvest: by hand in small boxes at the end of October

Vinification: by indigenous yeast, in temperature controlled stainless steel tanks for 10-12 days

Malolactic Fermentation: In stainless steel tanks

Ageing: In stainless steel tanks

Refinement: 2-3 months in the bottle

Taste: vinified by a selection of Avanà grapes, grown in the oldest vineyards on terraces. A medium-bodied wine is obtained, with marked characteristics of 'mountain wine': freshness, great drinkability, good acidity.

Serving Temperature: 16-18 °C

Alcohol: 14%

Producer

La Chimera

Valtellina Superiore “St. Sixtus” - DOCG

TechNICAL DETAILS

Valtellina Superiore “St. Sixtus” - DOCG

production area: Buglio in Monte, single vineyard in San Sisto

vines age: heterogeneous from 50-80 years

soil characteristics and texture: sandy soil with small, loose pebbles and stones at pH 5.9,

exposure: south/est exposure

form of planting: Valtellina Arch

production: 80q/ha

fermentation: spontaneous with indigenous yeasts

maceration: 18/22 days in steel

wine aging: 1000 litre wooden barrels for 12 months then steel for another 12 months

production : 2000 bottles/year

vines: 90%Chiavennasca (Nebbiolo), 10% Rossola e Merlina (Teroldego).

alcohol: 13.5% vol

vintage: 2019

Producer

Franzina

Rosso di Valtellina “NOVE” - DOC

TechNICAL DETAILS

Rosso di Valtellina “NOVE” - DOC

production area: declassified Valtellina Superiore fruit - Buglio in Monte

vines age: heterogeneous from 3-60 years

soil characteristics and texture: sandy soil with small, loose pebbles and stones at pH 5.9,

exposure: southern exposure

form of planting: Valtellina Arch and guyot

production: 90q/ha

fermentation: spontaneous with indigenous yeasts

maceration: 10/12 days in steel

wine aging: steel for 12 months then bottling

production : 2500 bottles/year

vines: 90%Chiavennasca (Nebbiolo), 10% Rossola e Merlina (Teroldego).

alcohol: 13% vol

vintage: 2020

Producer

Franzina