Terrazze Retiche di Sondrio "La Faya" Sandro Fay

Terrazze Retiche di Sondrio Igt
Sku: 2262
out of stock

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A history that begins in 1973, when Sandro Fay decided to develop his winery, starting from a little...
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Wine Characteristics

Sandro Fay
Wine list:
Terrazze Retiche di Sondrio Igt
60% Nebbiolo (Chiavennasca), 30% Merlot, 10% Syrah.
Standard bottle
Full-bodied and intense
Cold meats and salami, Roast meat, Cut of beff, Pasta all'amatriciana, Polenta taragna, Vegetables in batter, Cannelloni, Risotto

Descrizione vino

La Faya vineyard, planted again in 1997, is located in a little village called Caterìa, near Teglio, with an extension of 1 hectare. Its lands have an elevation of 550 meters on the sea level. The features of this territories joined to their climatic conditions took to the experimentation of the great assembly of different varieties like Nebbiolo, Merlot and Syrah. The result was excellent. The blend is composed by 60% Nebbiolo, 30% Merlot and 10% Syrah. The cultivation methods diffused are Guyot and Sylvoz. The production zone is the traditional one of Valgella in Cateria vineyards, located in the west side of Teglio district and south-oriented. The harvest gives 40 hectolitres of wine for each hectare of cultivated land. Merlot is harvested at the end of September, while Nebbiolo and Syrah are harvested later, respectively in the middle and at the end of October. The fermentation in steel containers lasts for two weeks, with a maceration process of 6 days. Then the malolactic fermentation and the maturation follow, managed both in barriques. The aging lasts for 12 months.


Features of red wine Terrazze Retiche produced by the winery Sandro Fay

This wine has an intense ruby red colour with orange reflections. The perfume is enchanting, with hints of red fruits and spicy notes. The taste is warm, fascinating, elegant and has a great structure.


Recommended food pairings while tasting this red wine from Lombardy

Good with main dishes, in particular with the typical one of Valtellina like “pizzoccheri”, “sciatt”, buckwheat stuffed crepe, white meats and soft or mouldy cheeses. It has to be served at 20° C in a wide glass and can reach an alcoholic strength of 13,5% Vol.

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