Lombardy

Bright ruby colour with moderate transparency accompanies cherry, currant, strawberry, rose and violet. The flavour is fresh and the wine is medium-bodied. Nebbiolo grows in the province of Sondrio on south-facing sites between 300 and 700 metres, over sandy and silty decomposed granite. Skin maceration lasts six days. The wine undergoes malolactic fermentation and about eight months of maturation in stainless steel.

Chiavennasca and Rossolini come from the Farasciöle, Sant’Antonio and Curnàl vineyards. The sandy parcels face south at an altitude of seven hundred metres. Grapes are harvested by hand into boxes, with spontaneous fermentation using indigenous yeasts and a ninety-day maceration. The wine is neither filtered nor clarified. Farming is certified organic. Barrel maturation lasts fifteen months, and bottle maturation lasts six months.

Fresh berry fruit accompanies a medium-bodied red with soft tannins and low acidity. Nebbiolo, locally called Chiavennasca, comes from terraced Valgella vineyards that rise from the valley floor to 450 metres near Teglio. Fermentation takes place in stainless steel. Malolactic fermentation and twelve months of maturation follow in oak casks. The finished wine carries 12.5 percent alcohol.