Mamete Prevostini, La Cruus Inferno Valtellina Superiore 2017


  • Type:


  • Grape:


  • Country:


  • Grape Blend:

    Nebbiolo 100%

  • Region:


  • Vegan:


  • Area:

    Valtellina Superiore

  • Organic:


  • ABV:


  • Winemaker:

    Mamete Prevostini

  • Bottle Size:


In Stock


Light and intricate aromas of fresh hedgerow fruits. There's great aromatic refinement here. On the palate, the wine is light and structured. The acidity is amply filled with dry, refined fruit flavours which are grave and nuanced. It's a Nebbiolo with a genuinely lacy tannic structure; it has great length; and despite the cool, fresh, high-country style, there is a lingering warmth which rounds off this superb wine.

  • Production Notes
  • Producer
  • Critics Reviews

The yield per hectare is very low, the grapes are largely harvested manually on the sometimes very steep slopes.
The grapes are cultivated at a height of between 300 and 700 metres above sea level. Modest rainfall, hot summers and a great difference between daytime and night time temperature in the Autumn all contribute to the alpine Nebbiolo’s character, body and delicacy, as well giving it potential to be developed further. 

After a gentle de-stemming the grapes are lightly pressed then stored in stainless steel containers, where the alcoholic
fermentation takes place at a temperature of 25°C for 15 days on the skins. After the pressing the wine is moved to wooden barrels where it carries out full malolactic. Here it remains for a further 12-months. The process is completed with 10 months refinement of the wine in bottle before the release.

Mamete Prevostini began as a wine producer after WW2 when the founder and grandfather of the current owners, the eponymous Mamete Prevostini, began making wines to serve to the customers of his Ristorante Crotasc not far from Lake Como. He made the wines from the local nebbiolo and stored it in natural caves or crotto beneath the vineyards.

Today his grandson and namesake Mamete is in charge and has fundamentally revamped the winemaking approach, to the extent of closing down for eight years between 1987 and 1995 to make root and branch changes. This is now a thoroughly modern business with cellars, completed in 2013, that are carbon neutral and equipped with a panoply of modern equipment. 

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