The bond between Valtellina and winemaking started in ancient times and has shaped the landscape uniquely. Over 2,500 kilometres of dry-stone walls run along Valtellina’s valley, creating 850 hectares of vineyards and Italy’s largest terraced area: 50 kilometres from Morbegno to Tirano.

Nebbiolo delle Alpi, which locals call Chiavennasca, is the mother of Valtellina’s most elegant wines: Rosso di Valtellina DOC, Valtellina Superiore DOCG, and Sforzato di Valtellina DOCG. Rosso di Valtellina is ideal for first and second courses. Valtellina Superiore DOCG has 5 subzones – Maroggia, Sassella, Grumello, Inferno and Valgella – each of which gives a different personality to the wine. This wine is produced in the sunniest areas and aged for at least 12 months in oak barrels. It goes perfectly with Valtellina’s important dishes like pizzoccheri. Sforzato di Valtellina is the first Italian dry red raisin wine to be awarded the DOCG designation.

It's a full-bodied wine, made through a careful selection of every grape, dried until it loses 40% of its weight. Then, it’s left to age for at least 20 months to reach a minimum alcohol content of 14%. Every trip to Valtellina must include a visit to a winery and vineyard to discover what’s behind a good glass of local wine, tasted where it come to life.