Product information

Rainoldi Superiore DOCG Inferno 2016

Nebbiolo from Inferno, Valtellina, Lombardy


$62ea in any 3+
$59ea in any 6+
Closure: Cork
The first vintage of this wine was made in 1925! You might say they've had some practice!


Delicious drinking. Balls of Inferno (by comparison with the more elegant Sassellas). Ripe (not overripe) flavours, fun, 16 pulling a bit shorter by comparison with the 2015. Tightly wound at the moment. Faint edge of spicey oak coming through. With a little time, this should resolve and build depth and length. Fine excellent tannins giving it a playful mouthfeel.

Ar.Pe.Pe’s wines have created loads of excitement & interest in the Nebbiolos of Valtellina. Sub-regions like Sassella, Inferno and Grumello are now part of the Neb-Heads vernacular. Like Ar.Pe.Pe and Petrisco’s Boffalora, Rainoldi are making thirst-quenching wines of intrigue.

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Why is this Wine so Yummy?

Check out all of Rainoldi’s Wines

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.

From the Winery:

Grapes: Nebbiolo (Chiavennasca).

Aspect: South, 300 – 550 m above sea level.

Soil: Silty-sand with sub-acidic reaction. Not very deep.

First Vintage: 1925.

Harvest Period: Mid-October. Manual harvest.

Yield: 75

Winemaking: Fermentation with controlled temperature maceration, with regular cycles of punching-down and pumpingover.

Malo-lactic fermentation by spring.

Ageing: Wine ages for about twenty months in Slavonian oak barrels. Further ageing in bottles for at least 9 months takes place in dark, cool cellars for at least a year before commercial release.

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.

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17/20 Points

“Deeper colour than the Grumello, but this was macerated on the skins much longer I am told. Firm and concentrated with a hint of oak – ‘there might have been a barrique or two added to the blend.’ Fine, sappy red fruit and soft, gripping tannins.”

Jancis Robinson

Where in the world does the magic happen?

Via Stelvio, 128, 23030 Chiuro SO, Italy