HYPO
GEAN
THE FIRST HYPOGEAN WINERY
OF THE VALTELLINA, AN AUTHENTIC AND SUSTAINABLE REALITY
Fascinated by the world of winemaking and with a strong passion for wine tourism, which drives him to discover important realities in Italy and Europe, Davide Bettini - a building contractor - in 2013 decided to pursue his dream: to succeed in time in producing a great wine, one that can honor the centuries-old winemaking tradition of Valtellina and the terroir of this area that can give great grapes and excellent wines.
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With the planting of a 2.5-hectare vineyard in the municipality of Sondrio, 510 m above sea level, the winery I Vitari (toponym where the winery is located) was born. However, years elapse before the winery comes to life, due to landscape constraints on the terraces that are very restrictive. Bettini wants to create a building that identifies with the land, enhances it and respects it. So in 2020 he completed the construction of an underground structure, in the hamlet of Ponchiera, totally underground and with a roof covered by the vineyard. Conceived to be not only a place to process grapes and produce wine, but also a space in which to enjoy the alpine nature, the breathtaking panorama, tasting a good glass and savoring the products of the territory on the terrace with a view. All this, in total synergy with the local culture and community, with the aim of bringing back the Valtellina agricultural vocation that is expressed on the terraced slopes. An authentic and sustainable reality.
In the name of this mission, Davide Bettini decided to involve and be advised by experts in the field: among them, Professor Mario Fregoni of the Catholic University of Piacenza - whom he turned to when planting the vineyard - and oenologist and winemaker Giuseppe Gorelli, for their professional esteem in knowing how to produce a Sangiovese that stands out for its elegance and finesse.
In the name of this mission, Davide Bettini decided to involve and be advised by experts in the field: among them, Professor Mario Fregoni of the Catholic University of Piacenza - whom he turned to when planting the vineyard - and oenologist and winemaker Giuseppe Gorelli, for their professional esteem in knowing how to produce a Sangiovese that stands out for its elegance and finesse.
VIN
EYA
RDS
HONORING THE CENTURIES-OLD WINE-MAKING TRADITION OF VALTELLINA
Two and a half hectares of land planted with vines, cultivated with Nebbiolo grown with guyot training. The vineyards are managed according to the rules of integrated agriculture, an agricultural system of production with a low environmental impact, which involves the coordinated and rational use of all factors of production in order to minimize the use of technical means that have an impact on the environment or the health of consumers.
Alpine temperatures and large temperature ranges, a breeze coming from Lake Como, and excellent sun exposure make the climate optimal both for limiting the occurrence of vine diseases, thus the use of pesticides in the field, and for promoting berry ripening.
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Alpine temperatures and large temperature ranges, a breeze coming from Lake Como, and excellent sun exposure make the climate optimal both for limiting the occurrence of vine diseases, thus the use of pesticides in the field, and for promoting berry ripening.
The mainly sandy soils, derived from the crumbling of granitic rocks with the retreat of the glaciers that covered Valtellina, therefore very permeable, are ideal for avoiding water stagnation. In addition, their shallowness means that the vines, especially during the summer season when water shortages can occur, reach the water table very easily, finding the water reserve necessary for survival.
Harvesting begins from mid-October and lasts until the end of the month. The clusters are picked by hand and placed in crates; then, taken to the winery where crushing and destemming takes place.
The must is fermented in 50 and 30 hl stainless steel tanks thanks to the intervention of indigenous yeasts. Maceration lasts approximately 3 weeks, then racking takes place.
The wine is racked into 10 and 20 hl Slavonian oak barrels and here it rests for 2 years, in the case of "SO" Valtellina Superiore, and for 3 years for "SO" Valtellina Superiore Riserva. Bottling follows and, after 9 months, it is put on the market.
Harvesting begins from mid-October and lasts until the end of the month. The clusters are picked by hand and placed in crates; then, taken to the winery where crushing and destemming takes place.
The must is fermented in 50 and 30 hl stainless steel tanks thanks to the intervention of indigenous yeasts. Maceration lasts approximately 3 weeks, then racking takes place.
The wine is racked into 10 and 20 hl Slavonian oak barrels and here it rests for 2 years, in the case of "SO" Valtellina Superiore, and for 3 years for "SO" Valtellina Superiore Riserva. Bottling follows and, after 9 months, it is put on the market.
EXTRA
ORDI
NARY
ELECTIVE AFFINITIES
BETWEEN VALTELLINA AND MONTALCINO
Tuscan oenologist and winemaker Giuseppe Gorelli, for years technical consultant to the Consorzio di Brunello di Montalcino, signs the wines of the i Vitari winery.
A singular collaboration born from Davide's esteem for this eclectic professional, capable of producing a Sangiovese of extraordinary elegance, finesse and drinkability, the same characteristics that can be appreciated when tasting the Valtellina Superiore Riserva and Il Valtellina Superiore Grumello dei Vitari.
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A singular collaboration born from Davide's esteem for this eclectic professional, capable of producing a Sangiovese of extraordinary elegance, finesse and drinkability, the same characteristics that can be appreciated when tasting the Valtellina Superiore Riserva and Il Valtellina Superiore Grumello dei Vitari.
A perfect understanding, the one between Giuseppe and Davide perhaps also due to some aspects that unite these two apparently so different realities, which are: the vines themselves Nebbiolo and Sangiovese, which both have few anthocyanins, and therefore little coloring matter, a good dose of tannins and a character that better develops in the mouth rather than in the nose, and the geographical areas: Montalcino and Valtellina.
Two areas united, unfortunately, by the effects of Global Warming. The former is becoming warmer and the best vineyards are turning out to be those at altitude while Valtellina, which suffers even if to a lesser extent from the heat, is suffering the consequences of the extreme phenomena.
Two areas united, unfortunately, by the effects of Global Warming. The former is becoming warmer and the best vineyards are turning out to be those at altitude while Valtellina, which suffers even if to a lesser extent from the heat, is suffering the consequences of the extreme phenomena.
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