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This full-bodied Italian wine is produced in the Valtellina region, more precisely in the province of Sondrio, with at least 90% Nebbiolo (Chiavennasca) grapes, while the rest 10% may include other Lombardian grape varieties such as Rossola, Pignola, and Brugnola.
Considered to be the subtlest of all Valtellina wines, Rosso di Valtellina is harmonious and fresh, with typical fruity notes and hints of spices and dry flowers. Because of its well-balanced character, it pairs well with pasta dishes, various appetizers, poultry, Piemontese bollito misto (mixed boil meat), and traditional Lombardian classics such as pizzoccheri alla Valtellinese.
Serve with
Pasta
Pizzoccheri alla Valtellinese
This traditional pasta dish combines buckwheat pizzoccheri pasta with potatoes and cabbage, which is seasonally replaced by swiss chard or green beans. All of the ingredients ... Read more
Cured Beef
Bresaola della Valtellina
The origins of this air-dried, salted beef charcuterie can be traced back to the late Middle Ages, when the techniques of preserving beer, lamb and ... Read more
