Alfio Mozzi

On the terraces of Castione Andevenno, in Valtellina, Alfio Mozzi works with two DOCGs that share the Nebbiolo grape but not its character. Valtellina Superiore offers its territorial and vertical version; Sforzato di Valtellina, made from dried grapes, is its powerful and structured face, requiring twenty months of aging and effortlessly exceeding fourteen degrees of alcohol. Two titles, then, to illustrate how a single grape variety changes depending on how it is pushed. Here, winemaking remains a manual endeavor. The mountain terraces impose a viticulture of hands and precision, and cellar discipline does the rest, shaping each vintage without shortcuts. Mozzi is an active producer and open to visitors: it's worth ascending to Castione Andevenno to see the dry stone walls up close and taste the Superiore and Sforzato in sequence, measuring on site the distance between a hillside Nebbiolo and the same Nebbiolo subjected to appassimento. It's the most direct way to understand Valtellina.

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