Ascesa

In Tresivio, on the terraces of Valtellina, Ascesa cultivates Chiavennasca at two distinct altitudes, 550 and 420 meters, relying on the slope and the alpine air. Since 2018, under the guidance of winemaker Fabrizio Testa, the winery practices spontaneous fermentation without selected yeasts and ages its wines for twenty months in steel, a choice that prioritizes the clarity of the fruit over its concentration. Two expressions of the same grape emerge within their respective DOCG designations. The Valtellina Superiore maintains a direct and crystalline Nebbiolo; the Sforzato di Valtellina, on the other hand, focuses on appassimento, without sacrificing the mineral tension of these slopes. Neither seeks a solemn occasion: these are wines that speak of the high-altitude slopes from which they come, of the cold that keeps them awake, and of the soil that dictates their pace. Freshness remains the hallmark, even where the material becomes denser and more ambitious.

Contacts