Valtellina Superiore Valgella Vigneto Quigna Riserva| Balgera

Valtellina Superiore Valgella Vigneto Quigna Riserva| Balgera

Sale price€45,00
Rosso
Piemonte (IT)
Valtellina Superiore Valgella DOCG
Nebbiolo Chiavennasca 100%
Enjoy within 2-3 years
13% ABV
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Production and refinement

From a unique vineyard in the heart of the most diverse and extensive subzone of Valtellina Superiore: Valgella. Harvesting is strictly manual.

Fermentation in steel, aging for 12 months on fine lees in 5-hectoliter oak barrels, and a further 36 months maturation in wood.

Organoleptic analysis

Visual exam

Ruby red.

Olfactory examination

On the nose, it gradually unfolds, revealing aromas of ripe fruit and intense jams.

Tasting

On the palate, it is impressive, with a savory quality, vibrant body, and well-integrated tannins. The finish is long.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Valtellina Superiore Valgella Vigneto Quigna Riserva| Balgera ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Lombardy, Sondrio

Hectares of vineyards: 6

Balgera

Cantine Balgera is a historic name in Valtellina, located in Chiuro, the heart of the region’s heroic viticulture, where vineyards require terracing for cultivation. Founded by Pietro Balgera, a merchant from the 19th century, it is now managed by Paolo Balgera, an experienced winemaker who blends tradition with innovation, alongside his children Luca and Matteo. The care given to the vineyards is meticulous, reflecting the heroic nature of viticulture practiced on the steep slopes.

Balgera

The company works with Nebbiolo, locally called "chiavennasca", producing a wide range of wines: from the denominations "Valtellina" and "Valtellina Superiore", with various subzones, to the Riservas, including various types of Sforzato di Valtellina, and ending with some white wines, sparkling wines, and dessert wines. Balgera also produces a grappa di Sforzato.

Region and territory

Wines of exceptional quality amidst heroic mountain viticulture and unique terroirs

Lombardy

Wines of exceptional quality amidst heroic mountain viticulture and unique terroirs

Lombardy

Wines of exceptional quality amidst heroic mountain viticulture and unique terroirs

Lombardy

The first evidence of vine cultivation in Lombardy dates back to prehistoric settlements on the lakes of Garda and Iseo, but it is only in contemporary times - post-phylloxera - that the focus has been on quality, also thanks to the introduction of American vine rootstocks. Thanks to the diversity of terroirs, viticulture here has given rise to a prominent ampelographic landscape, with a multitude of native grape varieties and wines that are a pride not only for the peninsula but also abroad (first and foremost Franciacorta DOCG, appreciated worldwide).

Lombardy is very extensive, therefore it presents areas with different characteristics both in terms of climate and soil. There are decidedly mountainous areas, as well as flat or partially hilly areas.
The main production areas are concentrated in the southern foothills, with the Garda area (with its unique microclimate thanks to the influence of the lakes), Oltrepò Pavese to the west, Brescia and Bergamo in the central part of the region, and Valtellina on the border with Austria.

In the region, wines of all types are produced, and there are five DOCG regions: Franciacorta in Brescia, Oltrepò Pavese Metodo Classico in the province of Pavia, Moscato di Scanzo in Bergamo (the smallest denomination in Italy), and Sforzato di Valtellina and Valtellina Superiore in the province of Sondrio.

Valtellina

In the province of Sondrio, the Valtellina is the sole wine-producing area. The vineyards, located on spectacular and heroic terraces at nearly 1,000 meters altitude, are planted on the south-facing slopes of the valley.

The denominations in the province include two DOCGs, one DOC, and one IGT:

- Sforzato di Valtellina (Sfursat di Valtellina) DOCG: Made from Nebbiolo grapes, locally known as Chiavennasca. The grapes undergo drying for at least one month, and the wine matures for at least twenty months, including at least 12 months in oak barrels.

- Valtellina Superiore DOCG: Produced from Nebbiolo (min. 90%), without drying. It has two types: base, with a minimum aging of 24 months (12 in oak), and riserva, with a minimum aging of 36 months. It includes five subzones: Valgella, Inferno, Grumello, Sassella, and Maroggia.

- Valtellina Rosso DOC: A young wine made from Nebbiolo (min. 90%), with a minimum aging of 6 months.

Other wines fall under the Alpi Retiche IGT designation.
Heroic viticulture on spectacular vineyards at 1,000 meters altitude

Recommended pairings and dishes

Matching by concordance

A Valtellina Superiore with great character and structure, best paired with equally sumptuous and substantial dishes. Perfect with meat, especially those with long preparations and a hint of spices.

Matching by contrast

A powerful red with significant tannic profile, which pairs well with rich and fatty dishes (ideally cooked in the same wine...), thanks to the strong drying power of the tannins.

It pairs well with

Meats in substantial preparations, intense and aged cheeses, meat-based pasta dishes, pizzoccheri, and mountain cheeses.

Matching by concordance

A Valtellina Superiore with great character and structure, best paired with equally sumptuous and substantial dishes. Perfect with meat, especially those with long preparations and a hint of spices.

Matching by contrast

A powerful red with significant tannic profile, which pairs well with rich and fatty dishes (ideally cooked in the same wine...), thanks to the strong drying power of the tannins.

It pairs well with

Meats in substantial preparations, intense and aged cheeses, meat-based pasta dishes, pizzoccheri, and mountain cheeses.

Fondue

A true delight for the palate, fragrant and intense: a dense cream made by melting cheese in a double boiler, blended with cream and egg yolks. It is served very hot, optionally topped with slices of white truffle.

Braised Beef

Braised beef is a cornerstone of Piedmontese cuisine, savory and succulent with complex aromas. For an elegant touch, cook it in the same wine you will be serving.

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