Sandro Fay
San Giacomo di Teglio – Valtellina is a very particular Valley of Northern Lombardy, just a few miles from the Swiss border. Perpendicular to Val d’Adige and extending its length from East to West, only the northern part of its slopes faces the most of the sunlight, therefore only on the northern side vineyards can be grown.
The Valtellina is very steep, and the whole area is covered with picturesque terraces creating a breathtaking view of one of the most charming and no-by-chance called “heroic” wine making zones. The Valtellina is divided into 5 sub-zones: Valgella, Sassella, Grumello, Inferno and Maroggia all cultivated with Nebbiolo. Locally called Chiavennasca, an indigenous variety and due to a high altitude climate gives elegance with the stony and muddy sandy soil giving power and structure to the wines.
Marco Fay, Sandro’s son is now the masterminds of the winery and alongside his sister Elena are running the firm, with brave attitude, traditional philosophy and high standard but modest hard working, so as their work can be taken as a model and example by many.
The wines
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"Sotto Castello" Alpi Retiche IGT – 2017
White 100% Chardonnay • Vines Age over 5 years old • South exposure • Altitude 800 m a.s.l • Partially Fermented in stainless steel vats and the other part in Small wooden casks• 9 months ageing in Steel Vats and oak Casks • further 6 months of bottle fining -
"Ronco Valene" Terrazze Retiche di Sondrio IGT – 2017
White 100% Sauvignon Blanc • Vines Age over 20 years old • South exposure • Altitude 500 m a.s.l • Type of Soil mainly sandy 90%, silty veins and pH 4.5-5.0 • Temperature controlled fermentation in Stainless steel vats • Elevage in stainless Steel Tanks for 6 months • 6 months of bottle fining before the release -
“Costa Bassa” Valtellina Superiore DOCG - 2015
Red 100% Nebbiolo • Vines Age over 20 years old • South exposure • Type of Soil mainly sandy 90%, silty veins and pH 4.5-5.0 • Altitude 300-450 m a.s.l • 10 days long maceration, temperature controlled fermentation in steel vats• 12 months ageing in 25Hl Oak cask • 6 months of bottle fining -
"La Faya" Terrazze Retiche IGT – 2015
Red Nebbiolo, Merlot, Syrah • Vines Age over 20 years old • South exposure • Altitude 550mt asl • Type of Soil mainly sandy 90%, silty veins and pH 4.5-5.0 • 14 days long maceration, temperature controlled fermentation in steel vats• 12 months ageing in 25Hl Oak casks • 6 months of bottle fining -
“Carteria Riserva” Valtellina Superiore Valgella DOCG - 2015
Red 100% Nebbiolo – single vineyard • Vines Age over 50 years old • Altitude 550mt asl • Type of Soil mainly sandy 90%, silty veins and pH 4.5-5.0 • South exposure • 10 days long maceration, temperature controlled fermentation in steel vats• 12 months 30Hl casks and tonneaux • 24 months of bottle fining -
"Ca Morei" Valt. Sup. Valgella DOCG – 2016
Red 100% Nebbiolo – single vineyard • Vines Age over 50 years old • Altitude 550mt asl • Type of Soil mainly sandy 90%, silty veins and pH 4.5-5.0 • South exposure • 14 days long maceration, temperature controlled fermentation in steel vats• 12 months 30Hl casks and tonneaux • 6 months of bottle fining -
“Il Glicine” Valtellina Superiore Sassella DOCG - 2015
Red 100% Nebbiolo – single vineyard • Vines Age over 50 years old • Altitude 470mt asl• south exposure Type of Soil mainly sandy 90%, silty veins and pH 4.5-5.0 • 10 days long maceration, temperature controlled fermentation in steel vats• 12 months 30Hl casks and tonneaux • 12 months of bottle fining -
“Ronco del Picchio” Sforzato Di Valtellina - 2014
Red 100% Nebbiolo • Vines Age over 50 years old • Altitude 630 up to 750mt asl• South exposure • Type of Soil mainly sandy 90%, silty veins and pH 4.5-5.0 • withering of 80 days, meaning a loss of 20% in weight • grapes are pressed in a de-stemming winepress and then left to macerate at a cold temperature 3 weeks on their skins • 12 months Elevage in 30Hl casks and tonneaux • 24 months fining in bottle
