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depending on current vintage.
Valtellina Superiore Valgella, Balgera Vini di Balgera 2005
All orders are shipped with Packfleet and DHL; the estimated delivery time is between 1 to 3 working days from the processing moment. Orders placed Mon - Fri before midday (12pm) will be processed the same day.
On Delivery day, you will receive a text message from the courier with a 1-hour delivery window.
London and surroundings* - PACKFLEET (delivery Monday to Saturday)
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England, Wales and Scotland - DHL (delivery Monday to Friday)
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- £7.99 for orders over £80
- FREE for orders over £120
Northern Ireland, Scottish Highlands, and Islands* - DHL (delivery Monday to Friday)
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- £11.99 for orders over £80
*Postcodes (AB31-AB38, AB40-AB56, IV1-IV63, HS, KW1-KW17, PA20-PA38, PA41-PA49, PA60-PA78, PH4-PH44, PH49-PH50, BT, ZE, IM(Isle of Man), Channel Islands)
When possible, your wine is delivered in reused, reliable packaging that significantly helps the environment and also keeps down unnecessary costs, allowing the wines to do the talking.
In some cases, large deliveries will be sent out with a wine courier and delivery time might vary. Please get in touch for more info.
Balgera is a very traditional winery, works only with indigenous yeasts, with very large old barrels and makes light, delicate wines designed for ageing.
450 was made in both 2013 and 2014 but was not released for sale until Balgera were happy with the results of their experimentations, the 2015 represents the first of this wine to leave Lombardy. The concept of the 450 is to be fresh and young without losing the elegance and the balance that are characteristic of Balgeras wines.
Ruby red in colour, full bodied, with hints of raspberry and hazelnut. Sumptuous and elegant with silky tannins.
Origin Chiuro, Valtellina, Lombardy, Italy
Style Full body structured red
Bottle size 750ml
Winemaking Manual harvest, Grapes destemmed. The best grapes from the 4 sub areas of Valtellina are used each for one of the 4 Riservas made. The vinification starts in cement vats that have been built in the 1950’s. The fruit is soft pressed with subsequent maceration on the skins for about 12-14 days. Indigenous yeast
Ambient ferment. Matured for 2 years in large old oak barrels, 2 further years in small old barrels and 1 year in bottle. Full natural malolactic fermentation. Very light and gentle fermentation with cardboard. Use of sulphur in vinification at each racking, a bit at bottling.
Notes Sustainable but not certified