The wines of Valtellina care made of the Nebbiolo grape, which is locally called Chiavennasca.
The intruduction of this kind of grape in Valtellina is not very clear. Some authors wrote that it was brought in the Middle Ages, otherat the end of the eighteenth century during the Napoleonic conquest. Other indigenous varieties are Pignola, Rossola and Prugnola, but are of minor importance since the marginal crops used, as well as Merlot and Pinot Nero, to complement the blend.
Valtellina Superiore DOCG:Wine produced from the vineyards with the best exposure and sunny area between the City of Monte Buglio and Tirano. Produced following a strict discipline, is a major red from aging, austere, dry and tannic, but velvety. The minimum alcohol consumption is 12%, with a minimum period of aging of 24 months, of which at least 12 in oak barrels. In particular years, with 36 months of aging is permitted qualification "Riserva." The Valtellina Superiore DOCG can also have the names of five divisions: Maroggia Sassella, Grumello, Inferno and Valgella. The Valtellina Superiore one of the most authentic expressions of the Valtellina.
Sforzato (or Sfursat) di Valtellina DOCG:
Wine result of a selection of Nebbiolo that immediately after the grape harvest are placed on racks for about three months in a dry and well-ventilated called "fruit cellars". After drying, the grapes loose about 40% of its own weight. This concentrated juice has developed special aromatic fragrances and is ready for crushing. Only after 20 months of aging this red wine is ready for tasting. The minimum alcohol content is 14%. Variety: Nebbiolo (min. 90%) and other varieties suitable for cultivation in the Lombardy Region (10%).