Società Agricola Fay
Società Agricola Fay Sandro Fay Cà Moréi Valtellina Superiore
4.6
Expert Rating
4.0
Sometimes Reviewed
WINE DESCRIPTION
Società Agricola Fay Sandro Fay Cà Moréi Valtellina Superiore is hails from the Cà Moréi vineyard which extends for 2.5 hectares in the Valgella sub-area at 550 m above sea level, in the municipality of Teglio. In local dialect, the name means Casa Morelli, which was home to Mansueto Morelli and his family at the beginning of the twentieth century. Nebbiolo, known locally as Chiavennasca, is planted on sandy and loamy soils. Vinification starts with 7 days maceration on the skins, followed by fermentation in steel. The wine is then aged for 12 months in barrique to yield a wine that evokes floral notes of rose and violet. The palate is dry, full-bodied and structured with a persistent finish.
NOTES FROM VINOVOSS SOMMELIER
The Società Agricola Fay Sandro Fay Cà Moréi Valtellina Superiore offers a captivating bouquet of ripe red fruits, such as cherries and raspberries, accompanied by delicate floral notes of violets.There is also a subtle hint of spice, adding complexity to the aromatic profile.
The palate shows a harmonious balance between delicate fruit and refreshing acidity. The flavors of red berries continue to shine, complemented by hints of rose petal and a touch of earthiness. The tannins are well-integrated, framing the delicate floral notes and restrained, delicate red fruit flavors.
EXPERT RATING
4.6
DRINKING WINDOW
Now
2027
Profile
Sweetness:
Dry
Dry
Lusciously Sweet
Alcohol:
High
Very Low Alcohol
Very High
Intensity:
Pronounced
Subtle
Powerful
Body:
Rich
Light Bodied
Full Bodied
Acidity:
Vibrant
Soft
Crisp
Tannin:
Grippy
No Tannin
Grippy
GRAPES (1)
Nebbiolo
ORIGINS
Winery: Società Agricola Fay
Region: Lombardy
Lombardy is a region in the north of Italy, located in the foothills of the Alps. With a long history of winemaking, Lombardy is one of the most prolific wine regions in Italy, producing a wide range of styles from sparkling to still wines.
The history of winemaking in Lombardy dates back to the Roman Empire, when the region was known as Cisalpine Gaul. During this period, the Romans planted vineyards and developed winemaking techniques that are still used today. In the Middle Ages, Lombardy was an important center of winemaking, with many monasteries producing wine for religious ceremonies. In the 19th century, Lombardy was one of the first regions in Italy to embrace modern winemaking techniques, such as the use of oak barrels and the introduction of new grape varieties.CUSTOMER RATING
4.0
0 Reviews
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