Sandro Fay's 'Il Glicine' is a single-vineyard expression of Valtellina Superiore Sassella, crafted from 100% Nebbiolo — known locally as Chiavennasca. The fruit comes from one hectare of guyot-trained vines at 470 metres, perched on south-facing granitic terraces in Lombardy's northern Alps, where viticulture is famously described as "heroic."
The name nods to the wisteria that drapes the rocky outcrops above the vineyard. In the glass, the wine shows intense garnet red with complex aromas of ripe cherry and raspberry, violets, sweet spice and balsamic hints, gaining leather and tobacco with age. The palate is structured yet elegant, carrying the cool-climate tension and fine-grained tannins that define great Valtellina Nebbiolo.
Fermented in temperature-controlled stainless steel and matured around 12 months in 500-litre oak, it pairs beautifully with braised and roasted meats, aged cheeses, and classic Valtellina dishes such as pizzoccheri and bresaola.
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