Bruno Leusciatti

On the steep slopes above Sondrio, where the terraces of Valtellina carve space from the mountain, Bruno Leusciatti cultivates Nebbiolo, known here as Chiavennasca. The alpine climate and extreme gradient define two denominations, both built on this grape, but with different profiles. Sforzato di Valtellina is born from the drying of the grapes after prolonged sun exposure: it reaches at least fourteen percent alcohol and spends twenty months building complexity, yielding a concentrated and warm red. Valtellina Superiore, aged twenty-four months, offers a more taut and vertical profile, where the mineral depth of the mountain terroir emerges. Together, they tell two ways of interpreting the same high-altitude Nebbiolo: one that concentrates and warms, the other that sharpens and extends. Behind both lies the technical discipline imposed by heroic viticulture, where every operation is carried out on dry-stone walls and the yield is dictated by the mountain. The resulting wines carry in the glass the effort and light of the Valtellina slopes.

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