Andreoli

In Berbenno di Valtellina, on the steep slopes that define the province of Sondrio, Andreoli cultivates Nebbiolo, known here as Chiavennasca. The Lombard Alpine mountains dictate their own rhythms: nothing is rushed, everything is measured by time. Two denominations, both DOCG, set the coordinates. Sforzato di Valtellina is made from grapes left to dry before vinification, a concentrated red that matures for at least twenty months to build structure and depth. Valtellina Superiore, a pure Nebbiolo, waits a full twenty-four months before revealing itself. This distinction between the two wines reveals the territory: on one side, the power of the appassimento process; on the other, the mineral finesse and backbone that only terraced slopes can impart. These are not two competing interpretations, but rather two facets of the same grape variety, compelled to express itself at altitude, where viticulture is primarily an exercise in patience and balance with the incline.

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