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Champagne recommendation: Adank's Brut, Blanc de Noir, the Champagne from Bündner Herrschaft

Wine recommendation: Intuiva 2017 by Carina Lipp is her signature wine, a must for fans of Pinot Noir

Wine recommendation: Sancerre Les Boucauds, Claude Riffault, a Sauvignon Blanc full of character and marked by terroir

Wine recommendation: Château Rol Valentin 2001, a great wine with elegance and perfect blance.

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Olé! Rosso di Valtellina DOC Dirupi 2018, 75 cl.

Producer: Dirupi

Vintage: 2018

Country: Italy

Region: Valtellina

Grape varieties:

100% Nebbiolo

Categorie: red wine

Bottle size: 75 cl.

Ripeness: 2019 - 2026

Taste: trocken

Winestyle: fruchtig & aromatisch

Food recommendation: leichte Hauptspeisen, Pasta Gerichte, Bündner Spezialitäten, Antipasti

Ruby red color, broad and yet delicate, violets, plums, dried herbs, some porcini mushrooms and cloves. Fine start, very elegant and spicy, aromatic with a long-lasting finish.

Vinification / aging

In order to achieve the best expression of each year, the harvest is carried out with enormous effort only when fully ripe and does not become overripe. After a short maceration, it is aged in stainless steel tanks for eight months.

History

In 2004, after studying oenology in Milano, the two real and somewhat crazy "Valtellinesi" Davide Fasolini and Pierpaolo Di Franco founded the Dirupi winery. In order to realize their dream of the perfect Nebbiolo, the two bought 3 hectares of vineyards in the steepest areas of the Valtellina, which in turn are divided into 18 plots (!). In the same year they were able to launch their first vintage with over 1000 bottles. Today they produce around 35,000 bottles and are therefore still absolutely small producers.

Terroir

The vineyards are at very different heights from 350 to 650 m above sea level. M. The soils are rich in minerals and are organically processed with great care and in harmony with nature.

CHF 18.10

excl. VAT

Article No.: 8732

Topics in Wine

C –

casein

The principal milk protein, is used by winemakers as a fining agent particularly useful for removing brown colours from white wines. It is used also in the clarification of young wines.

C –

collage

French term for fining.

C –

chambré

French word also used in English to describe a wine that has been deliberately warmed to room temperature before serving.

S –

Savigny-lès-Beaune

A small town in Burgundy near Beaune, as lès(Old French for near) implies, with ist own appellation for red wine and little white.

P –

pourriture

French for rot. Pourriture noble is noble rot, pourriture grise is grey rot or malevolent botrytis bunch rot.

W –

whole-bunch pressing

White winemaking technique wheereby the grapes are not subjacted to destemming and bunches of ripe grapes are pressed whole, with the stems used as conduits for what can often be particularly viscous juice.

Q –

QbA

Qualitätswein is what POD wines are called in German. This is Germany's largest and lowest wine category and in practice includes all those wines once known as QbA. The grapes must originate in one of Germany's 13 official wine regions and reach minimum must weights.

C –

crushing

Winemaking operation of breaking open the grape berry so that the juice is more readily available to the yeast for fermentation and to increase the pulp and skin contact.

H –

Hermitage

The most famous northern Rhône appellation of all, producing extremely limited quantities of seriously long-lived reds and about a third as much full-bodied dry white wine which some believe is even more distinguished. Hermitage was one of France's most famous wines in the 18th and 19th centuries when the name alone was sufficient to justify prices higher than any wine other than a first growth bordeaux.

C –

chaptalization

Common winemaking practice, named after its French promulgator Jean-Antoine Chaptal, whereby the final alcoholic strength of a wine is increased by addition of sugar to the grape juice or must, before and/or during fermentation, although if it is added before, the higher sugar level will make it harder for the yeast to multiply.

F –

fermentation

As it appplies to wine, is the process of converting sugar to ethanol and carbon dioxide effected by the anaerobic metabolism of yeast.

R –

residual sugar

Occasionally RS, the total quantity of sugars remaining unfermented in the finished wine. This may include both fermentable sugars, mainly glucose and fructose, which have for some reason remained unconverted to alcohol during fermentation, and small amounts of those few sugars which are not readily fermented by typical wine yeast.

P –

pigeage

French term for punching down, the winemaking operation of breaking up and submerging the cap of skins and other solids during red wine fermentation to stop the cap from drying out.

M –

Morey-St-Denis

Important village in the Côte de Nuits district of Burgundy producing red wines from Pinot Noir grapes. Morey suffers, perhaps unfairly, in comparison with ist neighbours Chambolle-Musigny and Gevrey-Chambertin beacuse its wines are usually described as being lighter versions of Gevrey or firmer than Chambolle, according to which side of the village they are located.

C –

Clos de Vougeot

Also frequently known as Clos Vougeot, famous walled vineyard in Burgundy created originally by the monks of Cîteaux.

V –

vin jaune

Meaning literally "yellow wine" in French, extraordinary style of wine made in France, mainly in the Jura region, using a technique similar to that used for making Sherry but without fortification.

T –

tartrates

The general term used by winemakers to describe the harmless crystalline deposits that separate from wines during fermentation and ageing. The principal component of this deposit is potassium acid tartrate, the potassium salt of tartaric acid, which has therefore given rise to the name.

C –

Champagne

In the early Middle Ages, it was applied to a province in north-east France.

X –

Xérès

French name for both Jerez and Sherry.

C –

cross

The result of breeding a new variety by crossing two vine varieties. If the varieties are of the same species, usually the European vinifera species, then the result may also be knowm a an intraspecific cross - Müller-Thurgau would be one example.

P –

powdery mildew

The first of the vine fungal diseases to be scientifically described, in 1834 in the United States.

S –

soutirage

French term for racking, or moving clear wine off ist sediment and into a clean container. It can also be used for the wine serving process of decanting.

M –

Meursault

Large and prosperous village in the Côte de Beaune district of Burgundy's Côte d'Or producing mostly white wines from the Chardonnay grape. Although Meursault contains no Grand Cru vineyards, the quality of white burgundy from Meursault's best Premier Crus is rarely surpassed.

M –

Menetou-Salon

Is just west of, and very much smaller than, the much more famous Sancerre, near the city of Bourges, producing a not dissimilar range of red, white, and rosé wines which can often offer better value.

C –

Côte

Means literally slope or hill in French. Côtes is the plural, while Coteau (of which Coteaux is the plural) means much the same thing.

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GRAND CRU CLUB AG
Plazza dal Mulin 4, 7500 St. Moritz

Vinoteca Grand Cru

ST. MORITZ

Plazza dal Mulin 4
CH - 7500 St. Moritz
Engadin

Tel +41 81 833 33 44
info [at] grandcru.ch

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Vinoteca

Wine Shop

New Arrivals

discover

Rare wines

Purchase and sales

Our wines

Olé! Rosso di Valtellina DOC Dirupi 2018, 75 cl.

Vinification / aging

History

Terroir

Topics in Wine