Mostly Nebbiolo, locally called "Chiavennasca", along with other local grapes such as Pignola and Rossola. Fermentation "a cappello sommerso" (submurged cap method) for about 7 days at a controlled temperature. Short aging in inox-lined steel tanks. Wines from the Valtellina (in northern Lombardy, near the Swiss border) are typically more feminine, softer, brighter and feature more red fruit notes than their cousins from Piemont. Sweet red cherry, tobacco and dried flowers, along with a translucent feel, give this Alpine wine a pretty, nuanced texture. Anyone who wants to explore the wines of Valtellina without investing in some of the region's top wines should start here.
Pair with pasta, risotto, red and white meats, cheese.