Product information

Rainoldi ‘Cuvée Maria Vittoria’ Nebbiolo Rosé Nature 2016

Blend from Valtellina, Lombardy, Inferno


$130ea in any 3+
$123ea in any 6+
Alc: 12.5%
Closure: Diam
First released in 1980!


Rainoldi’s top sparkling ‘Cuvée Maria Vittoria’ is a 0 dose blend of Chiavennasca 92% A.K.A Nebbiolo, Pignola 4%, Rossola 4%.

The base sparkling wine rests in steel tanks until the spring following the harvest. After the tirage or second fermentation, the wine is aged in bottle for at least 60 months.

Vineyards in the municipalities of Ponte in Valtellina and Teglio at 500-730m above sea level

NOTE on the 2018 Brut Rosé

Cracking ‘Metodo Classico’ fizz from Valtellina!

I’ve had some solid sparkling Nebbiolo from Piedmont before.

None quite like this!

When this was poured for me I had no expectations and ended up having a WOW! moment.

Excellent texture and mousse, light salmon colour with a red fruit down the raspberry line, superb acid, balancing alow dose. Very sophisticated. A play of light woody herbs, rose, faint baking spice, perhaps just a little orange citrus with a subtle savory edge. Phenolics are at a wonderful cleansing level. Long fine delicious. Great drinking. 

I presented this blind to a bunch of Champagne lovers. All gave it 2 thumbs up!

It all makes sense when you consider the energy, freshness and acidity Nebbiolo from Valtellina offers.

In stock

Check out all of the wines by Rainoldi

Why is this Wine so Yummy?

The best wines of Valtellina are vital, alive wines of grace and sophistication. Drinking them over 2-3 days revealed new, aromas and flavours with every sniff and mouthful.

Chiavennasca is a synonym for Nebbiolo. The name used in Valtellina for the variety.

About Rainoldi

The Rainoldi family’s agricultural and trade history in the region dates back to the 1870’s. In 1925 they literally cemented their passion for wine with the building of their ‘Wine House’ in Casacce, near Chiuro in 1925. As early as the 60’s the Rainoldi’s were exporting across Europe, the US, Canada, Japan and the far east.

The latest and 4th generation Aldo formally trained in viticulture and winemaking in the mid-1990’s has been raising bar ever since.

“If you don’t throw all your heart in it and dare when you are strong enough, you might never end up doing a lot of things in your life!”. Aldo Rainoldi, 2nd Generation.

About Nebbiolo

Nebbiolo, pronounced NEH-bee-oh-low, is such a unique variety. The name is derived from the Italian word Nebbia meaning fog. Two theories for the name exist. The first that it refers to the fog that the vineyards of the Langhe are often immersed in. Second that the natural bloom that covers the grapes gives them a foggy appearance. Given the latter applies to most red grapes I prefer the former! There are 4 main clones of which Nebbiolo Lampia dominates over  Nebbiolo Michet, Rosé (now proven to be a different variety), and, Bolla.

Where is it grown?

Southern central and north Piemonte: Langhe including Verduno, Roero, Ast, Carema, Biella, Novara and Vercelli. It is also grown in the lower parts of the Valle d’Aosta where it is known as Picotendroi, and, Valtellina in Lombardy where it is known as Chiavennasca, among others.

What does it taste like?

The ultimate case of not judging a book by its cover, Nebbiolo, at first appears pale in colour, old wines can have the appearance of rusty tap water.

Then you smell it! The aroma of most red wines is dominated by fruit characters. In contrast, Nebbiolo’s aroma is typically a mix of complex secondary aromas, earthy, tarry, spice, rose, citrus peel, woody herbs like rosemary, liquorice, phenol, dark chocolate, tobacco, truffles, leather, and, dark cherry fruit, often more evident on the palate. You’ll see this difference immediately by comparing it two the other two main Piedmontese varieties Barbera and Dolcetto.

Good Nebbiolo has a core of fruit running the length of your tongue, along with layers of those same secondary characters. Nebbiolo’s grape tannins give it a distinct texture, that for those who have not tried it before can seem hard, and, unyielding. Look for the quality and depth of tannin.

Achieving well balance tannin, alcohol, and, acidity makes for great Nebbiolo.

More than most other Italian wines, Nebbiolo, demands food to be at it’s best. A little fat and salt, enhance the texture and bring out the flavours.

Nebbiolo from Valtellina tends to be more feminine, tannin management more critical during the winemaking process. Well managed vineyards produce wines with a great core of vibrant fruit and fine texture.

Where in the World is Rainoldi?

Piedmont is not the only Italian region to produce Nebbiolo! Valtellina Superiore is a thin horizontal strip in the very north of Italy above Milan.

Rainoldi’s vineyards are in Sassella, Grumello and Inferno sub-regions. Sondrio, Valtellina’s largest town is in the middle, Sassella the orange area to the left, Grumello the lime to the right and Inferno the burnt red just past Grumello.

Click to Enlarge

Where in the world does the magic happen?

Via Stelvio, 128, 23030 Chiuro SO, Italy