Nino Negri, 2007 Inferno, Mazer Valtellina Superiore.

Grapes: 100% Chiavennasca.

Vinification Note: The ripe grapes, harvested between the middle of October and early November, are vinified by the traditional red wine method, with 10 days maceration of the skins in the must; the fermentation takes place at 28-30°C. The new wine stays in stainless steel until March; then matures for 12 month in Slavonian oak vats. It spends at least three months in bottle.

Tasting Note: Vivid ruby colour, with orange tints; heady bouquet of considerable finesse with hints of plums, mulberries, roses and dried violets, backed by pleasing suggestions of resin and spices (cloves, cinnamon); dry, very savoury, rather tannic flavour with an elegant, lingering aftertaste of toasted hazelnuts.