FORTIFIED WINE

Magnificent perfume here. From nose to tail, this wine has it all. So finely wrought, with impeccable balance, dried flowers, raspberry and cherry, all the spice, extreme 'mineral' character to acidity and tightly wound tannin, such tension and freshness, with a superb long finish. Quiet succulence. Extraordinary. (97) GARY WALSH

Cherry, liquorice root, alpine and dried flower perfume with some exotic spice. Medium-bodied, delicious juicy red fruit, fine grained crushed rock tannin, lots of rose oil and a little mandarin peel, with a fine stony finish of impeccable length. Gee, this is a beautiful wine.(96) GARY WALSH

Very fine, pure, ultra-mineral expression of Nebbiolo here. Strawberry, raspberry, spice, fennel, mint and stones. It's bright and very tight, with fine crushed rock tannin, red fruits and orange peel, even some bergamot tea perfume. Finish is long and firm. You can almost feel an alpine breeze running through your hair as you taste it (that is, assuming you have hair, otherwise maybe around the nape of your neck). (95) GARY WALSH

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From only making riserva wines and with the challenging 2003 harvest, the estate decided to blend all of the fruit from their crus together into a single Rosso di Valtellina. This was a first, and the wine was an instant success. The vineyard source depends entirely on the vintage, but the estate hedges and declares that the fruit comes from their vineyards in Sassella and Grumello under 400 meters above sea level.

Average vine age is 50 years old, with some vines up to 100 years old. In the winery spontaneous fermentation, 110 days of maceration on skins with aging 6-12 months in 50HL casks, chestnut, Slavonian or French, but all coopered by steam without toast.

Pettirosso is the Italian name for the red-breasted robin, a bird common to the woods above the vineyards. The birds rarely enter the cellar, but in the late 1990s, one did, landing on a cask as if to warn the family about something. Tasting the wine from this barrel later, the family realized it was ready to be bottled, and didn’t need to age as a Riserva. That was the 1997 vintage, and Pettirosso was made again in 1999, but then not again until 2015. 2016 is the fourth ever vintage of this cuvee, which is a blend of the most prompt wines from vineyards in Sassella and Grumello above 400 meters.

Sourced from Sassella & Grumello vineyards sitting at 400 meters above sea level with  average age of the vines: 50 years old, and some up to 100 years old. 100 days of maceration on the skins
with 12 months in 50HL casks, chestnut, Slavonian or French, but all coopered by steam without toastm and 24 months in bottle prior to release