100% hand harvested Nebbiolo (locally called Chiavennasca). Grapes are sourced from different vineyards more sandy than rocky. Umo is fermented with indigenous yeast in stainless steel tanks (no temperature control) and aged for 6 months in used big casks and refined 3 more months in the bottle. Unfined and unfiltered. An elegant example that has exceptionally bright fruit, freshness and a warmth, but not heaviness. The flavor profile is marked by red cherry, roses, tar and lavender. This wine is medium bodied with lively acidity. Perfect paired with Bresaola or other cured or air dried meats. Here you will find the recipe for a Valtellina tradition, Pizzoccheri (which have nothing to share with pizza. Pizzoccheri are namely the rustic buckwheat and wheat flour noodles originating from this same area). http://www.disgracesonthemenu.com/2011/01/pizzoccheri-della-valtellina.html. It’s worth the time and effort, if the food and wine pairing thing is your bag.