About this wine
Vineyard and terroir
The fruit comes from a vineyard in Valgella at more than 500 m above sea level. Valtellina is a deep Alpine valley following the Adda River from east to west, between Bormio and the northern tip of Lake Como. The steep site has stone steps that harvesters negotiate while carrying the grapes.
Grapes
Nebbiolo is known locally as Chiavennasca, a name derived from the town of Chiavenna. In Valtellina, it produces rounder, more tannic wines than in Piedmont.
Vinification
The grapes are harvested by hand at optimal ripeness and transported in 20 kg baskets carried on the harvesters’ shoulders. After destemming and gentle pressing, spontaneous fermentation takes place in steel vats, with maceration lasting up to 20 days. Malolactic fermentation begins spontaneously with the first warm days of June and finishes naturally in September as the weather cools.
Ageing
The wine spends 12 months in large barrels and tonneaux made from chestnut and acacia. It then matures for a further 6–9 months in steel or concrete vats, followed by 6 months in bottle.
Tasting profile
Refined and powerful.
Serving and pairing
Decant for 15–20 minutes before serving.
