Elegant and complex, endowed with excellent structure, this is a rare Valtellina white wine which is made from slightly dried black grapes, matured in barriques and is particularly long lived: it reaches full maturity a couple of years after the vintage. The name is that of a vineyard in the district of Fracia in the commune of Teglio where, in 1986, the Chiavennasca grapes, from which this wine is made, were harvested for the first time; in the last few years some noble white grapes from the vineyard of Treviso have been added. Carefully chosen vineyards have been selected, the Chiavennasca comes from the commune of Teglio and for the Sauvignon and Chardonnay the commune of Tresivio has been used. All of the vineyards used are at about 400 metres altitude. The Chiavennasca is trained by the archetto variation of the Guyot system and the white grapes by cordone speronato on shallow , loose, sandy soil. The black grapes, harvested around the middle of October and very rich in acidity and aromas, undergo a gentle pressing and are vinified by the white wine method. Part of the white grapes is picked and dried for a couple of weeks in the cellar, and part is allowed to dry in the vineyard; then they are vinified separately by the white wine method with a gentle pressing. The musts ferment in barriques and remain in wood until the end of June, then follow the blending and cold sterile bottling. The wine then rests for a suitable time in bottle before it is introduced for consumption. Clear, golden yellow colour, very intense bouquet, with strong notes of lychees, ripe melon, raspberries, vanilla, mineral hints and musk and suggestion of aromatic herbs. This wine is rich, full of flavour, velvety but well structured, particularly savoury with an elegant, lingering aftertaste of exotic fruits and spices with a great finish.

Production zone: Pozzolengo – Brescia – typical area of Lugana.
Constitution of the land: morainic hills quaternary glacial, clay and shingle.
System of farming: rows simple double Traveler traditional.
Grape varieties: Cabernet Sauvignon 85%, vines traditional red-berried 15%.
Production per hectare: 80 q.li of grapes.

Vinification: manual harvest in boxes, destemming and soft pressing and maceration temperature to pefermentativa as amended and traditional fermentation at 8-12 days. Malolactic fermentation and long aging time, of which part in wood and in part in the bottle.

Organoleptic characteristics: intense red colour with garnet reflections, typical aroma varietal evolved and complex, taste of a thickness, harmonious and soft. Important red wine by medium-long aging.

Gastronomic combinations: classic wine to be matched to red meat, game, roasted or cheese. Serve at a temperature of 18-20°C, by pouring in the jar if long aged.

Notes: in years ideals produces a "riserva" type long ageing.

It’s the most singular and rare wine of Valtellina. It is made after a long wilting of nebbiolo grapes (called also “Chiavennasca”) which are left on the “mantavole” (wood frame with reed) on the loft until February end and for some grape harvests until the first days of March.
T Thanks to the dry and cold winter the grapes base between 40% of its warter contenet and achive a good concentration of natural flavouring, tastes, noble tannins and sugar.

This wine dry red has full body, great structure and warmth. It is elevated for 18 months in oak tonneaux and achives over time a great level of excellence. It is elegant, harmonic and fascinating already with 4 or 5 years of ageing.
This precious wine become superlative after
10 to 15 years in bottle.

This wine is obtained from a white wine processing of Nebbiolo grapes cultivated in vineyards located 600 to 650 meters above sea level.

The light pressing of the grapes and the immediate separation of the must from the marc allow the production of an elegant, fruity white wine with light citrus notes.

This wine is appreciated for its fullness and freshness, especially in its youth. But the strong character of the grapes also guarantees a good ability to last over time.

Only “nebbiolo” grapes picked from vineyards whose roots sink down into the rocks of the subzones “Sassella” and “Grumello” are used for this wine.

After the harvest a part of the grapes is left to dry in the lofts until the end of the autumn and then added to the new wine according to the ancient and still valid concept of the so called practice of “Rinforzo”.

In this way a more comlete wine with grater body and structure is obtained. In the past wines like this were only served to distinguished guests of the noble swiss family.

This wine is lifted in “carati” (small oak casks) of 450-litre where it remains for approx 2 years and refines its bouquet.

It is a long-ageing wine which can improve its own features for at least 8-10 years from bottling.

This wine is a Valtellina Superior D.O.C.G. (controlled and guaranteed origin) obtained from grapes cultivated on the terraced slopes to the east of the town of Sondrio, and throughout the community of Montagna in Valtellina.

In this area, over the years, the rock has been broken into grit, pebbles and chips. The greater smoothness of this soil can be recognized in the wine, which is distinguished by its refined flavour.

After two years of ageing in oaken casks, the power of the grape is expressed in an elegant blend of hazelnut, raspberry, vanilla and nutmeg.


This wide range of flavours endures and becomes further refined over time. This Grumello is a complex wine which can keep growing for at least 8-10 years.

Vinification: the wine is made with the “cover subsmersion” method for 15 / 20 days with grapeskins at 28° / 30° c.
Maturation:two years, one of them in oak cask.
Ageing: wile the wine remains in the bottles, the quality continues to refine, can be matured for a further 6 / 8 years.
Characteristics: colour: brillant ruby red. Intense perfume wich refines during ageing. Slightly bitter flavour.
Serving temperature: 16°C

Valtellina Superiore DOCG

Production zone: town of Poggiridenti, Inferno zone.

Grapes: Nebbiolo

Vinification: the grapes are vinified in steel tanks according to the most modern techniques for a complete extraction of aromas, tannins and anthocyanins.

Refinement: 18 months in wooden barrels, 6 months in bottle alcoholic content: 12, 5-13% vol.

Inferno, which means Hell, is the name of the smallest sub zone of the Valtellina Superiore D.O.C.G. area.

Here the Nebbiolo grapes enjoy a special microclimate due to the area’s perpendicular exposure to the sun and the rocky promontories which border and support the terrace vineyards.

The name Inferno is derived from the high temperatures which this area reaches during the summer.

This wine has power and complexity. The tannins are scratchy when young, but after two years of ageing they expose their floral notes, recalling violets, with sensations of ripe red berries and exotic spices.

This wine can age another seven to eight years in the bottle.

Production zone: Pozzolengo – Brescia – typical area of Lugana.
Constitution of the land: structure very end, strongly clay and silty, of the ERA quaternary.
System of farming: rows to Traveler simple.
Vines: Lugana 100%
Production per hectare: 110-120 q.li of grapes.
Harvest: from 25 September to October 5.
Vinification: soft pressing of grapes pressed, fermentation at controlled temperature and long aging in yeast.
Bottling spring – summer season.
Organoleptic characteristics: straw yellow color net dense with greenish reflections, typical aroma fruity note of apricot-fishing, taste initially lively, harmonised by good structure and the long persistence.
White wine important medium-long aging.
Gastronomic combinations: be matched to first dishes is based on vegetables that white meat, ideal for fish and crustaceans.
Serve at room temperature 10-12°C.

Production zone: Pozzolengo – Brescia – typical area of Lugana.
Constitution of the land: morainic hills quaternary glacial, clay and shingle.
System of farming: rows simple double Traveler traditional. Grape varieties: Merlot 85%, vines traditional red-berried 15%.
Production per hectare: 90-100 quintals of grapes.
Vinification: manual harvest in boxes, destemming and soft pressing and maceration temperature to prefermentativa as amended and traditional fermentation of 8-10 days. malolactic fermentation and long aging time, of which part in wood and part in the bottle.
Gastronomic combinations: suitable for dishes of meat and roasted in wet or the typical Lombard salami.
Serving temperature: 16-18°C, by pouring in the jar if long aged.
Notes: in years ideals produces a "riserva" type long ageing.

Production zone: Tirano and Teglio
Grapes: Nebbiolo
Vinification: grapes meticulously selected leave dry on special mats. The pressing takes place between January and February.
Refinement: 18 months in oak barrels, 6 months in bottle Alcohol content: 14.5-15%

Producer: Casa Vinicola Nera
Area: Valtellina
Grapes: Nebbiolo and Chardonnay gr. 12,5
Colour: straw yellow
Perfume: of ripe fruit exotic species
Taste: full dry with fragrances exotic
Combinations: marries well with risotto, also with mushrooms white meat and fish.

Grape: 70% Chiavennasca (Nebbiolo), 30% other local grapes.

Red wine with features of particular harmony.
It goes well with all the red meat, pasta dishes and cheeses.
Conservation: 4-5 years.
Serving temperature: 16-18°C

Sauvignon Terrazze Retiche di Sondrio IGT.
Produced in Tirano and bottled in Campascio from I Vinautori.
Alcoholic strength: 13%

The terraced vineyards extending to the west of Sondrio, all the way to the town of Castione Andevenno, cling to the rock along the steep slopes.

Here the Nebbiolo grapes which are the origin of Sassella wine sink their roots directly into the rock. In fact, the name Sassella (from sasso: stone) means a land whose scarce soil is studded with stones.
The red wine obtained from these vineyards is classified as D.O.C.G. (controlled and guaranteed origin). It boasts a pleasant and well-harmonized initial tannic taste, followed by a wide variety of sensations: a mix of berries, spices, nuts and candied fruit.

Thanks to the nobility of its grapes, this wine is able to grow further for 8-12 years in bottle.

Vinification: The wine is made with the “cover submersion” method for 15/20 days with grape-skins at 28-30°C.
Maturation: two years, during wich time wine ages in oak casks.
Ageing while it remains in bottles, the quality continues to refine, can be matured for a further 15-20 years.
Characteristics: intense, alcoholic and persistent perfume, with a violet background. The flavour is full, well-balanced and velvety.
Colour and limpidity: from ruby red to bright garnet red.
Serve at 18°C

Sorèl: in Valtellina indicates the wind at constant temperature of 10°C circulating in the cellars according to the "tour of the winds" by creating optimum conditions for the conservation of the wine.
Red typical geographical indication, is the result of an accurate grapes of Nebbiolo grapes and Cabernet Sauvignon grapes from vineyards with special vocations.
The harvest has top not before S. Martino (November 11) of each year. The quantity of grapes produced is of 50 g. per hectare and once local ferments for at least 15 days at controlled temperature.
This wine ages in small oak casks until bottling.

Some vineyards in Valtellina specialize in local varieties of pink-skinned grapes such as Rossola and Pignola, appreciated for their aromatic delicacy.

These grapes must be picked at the correct moment of maturity to create a wine with floral and fruity perfumes.

The grapes are pressed very gently, and the must remains in contact with the skins for eight to ten hours to obtain the first aromatic extraction
Then a part of the must is allowed to rest for a long time in its own yeasts, while the rest is fermented directly in barriques. Before bottling, the two parts are assembled to increase the harmony and fullness of flavour.

This wine is distinguished by an aromatic delicacy, and can be enjoyed both when young and after several years’ ageing in the bottle.