With the Valtènesi DOC, Cristina Inganni cultivates a loyal clientele that values nuanced complexity over big alcohol and dark color, which are available everywhere. The wine is made from Groppello, a delicate and rare noble variety that Cristina calls “the viticultural jewel of the Valtènesi.”
Matured for nine months in neutral stainless steel tanks, the wine has a limpid garnet color: not pale, but which somehow seems to be illuminated from inside the glass. The delicately exotic nose opens easily, with red currants, dried cherries, pomegranate, and balsam fir moving in and out of the foreground, sometimes changing places with aromas of allspice, rosemary, tree mushrooms, and sage as the wine evolves in the glass. On the palate, the wine is sleek and restrained, with a lovely supple core of fresh red cherries, wild strawberries, almond marzipan, and allspice berries, all seasoned with subtle, low-key red berry acidity and fine, gentle walnut skin tannins.