Tuesday, May 23, 2017

Wine of the Giro 2017 Stage 16

Rovetta – Bormio, 227 km (cima Coppi - Stelvio)

Where are we? Heading across the Alps.
Rovetta:is located about 80 kilometres northeast of Milan and about 30 kilometres northeast of Bergamo
From the Giro site:
Casonsei with a sage, butter and pancetta sauce, tagliolini with porcino mushorroms, polenta; mais Rostrato di Rovetta (a local corn variety), torta Rostratella (cornmeal cake), flour and crackers made with Rostrato corn, bertù di San Lorenzo di Rovetta (ravioli with a cotechino filling). 

Bormio is in the Alta Valtellina. 
Food: Pizzoccheri (buckwheat pasta), sciatt (cheese-filled fritters), manfrigole (buckwheat crepes), bresaola, Scimudin cheese.
Wine: Sassella, Grumello, Inferno, Sforzato, Valgella, Maroggia, Valtellina Superiore (red).

Stage:  Up we go. La Cima Coppi today. Plus, Switzerland.

Taking la Cima Coppi prize, Mikel Lande, cresting the Stelvio first.

Digestive issues for Dumlouin and he is forced to stop. Rather than waiting, the rivals follow Zakrin's attack. Inside thirty kilometers and the gap back to him was 1:30. 

Behind, Nibali, Quintana, Zakarin and Pozzovivo got some distance from the other leaders. 

Nibali! Quintana would follow. 

Nibali would ocntinue to take time on the descent. He appears to bunny hop some water on his way down.And he would hang on for the stage win. The first for Italy in this year's race.

Wine: Balgera Inferno 2010 from Dig
From the importerThe Valtellina is a very small wine-producing region in the mountains north of Milan, just south of the Alps that border Switzerland. The predominant grape variety is Nebbiolo, usually referred to here as Chiavennasca, and this is (along with the Barolo/Barbaresco area and the string of appellations in northern Piedmont, such as Ghemme and Lessona) one of the best places for this classic variety. The Valtellina valley runs East-West, and the steep slopes on the northern face of the valley are terraced for grapevines in what the Italians call 'heroic viticulture;' the amount of work involved in establishing and maintaining the terracing alone is hard to imagine, never mind working the vineyards. 
Blend: 95% Nebbiolo, 5% other local varieties such as Rossola Nera, Pignola. 

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