Region: The vineyards situated within the Sondrio region.

Grape: Nebbiolo, 100%

Production method: The fermentation process involves 15 days when the must on the skins is incorporated by maceration, followed by a maturation period of 12 months in oak barrels and a further 10 months refinement once bottled.

The wine: A deep garnet-red colour, having a wealth of aromas of extraordinary subtlety with undercurrents of raspberry, rose and lingering spices. A bold and dry flavour, tenacious and polished with a refreshing liquorice and almond flourish.

Region: Valtellina Superiore within Berbenno area.

Grape: Nebbiolo, 100%

Production method: The fermentation process takes place in stainless steel containers and involves 18 days when the must on the skins is incorporated by maceration, followed by a maturation period of 24 months in oak barrels and a further 12 months once bottled.

The wine: A highly polished garnet-red colour alongside orange overtones. Complex, has a wealth of aromas, and a classic subtlety, dry, crisp flavour with delighful undercurrents of dried fruits and a combination of wild berries.

Region: A vineyard encircled by the old walls of theconvent of San Lorenzo within the Sondrio area.

Grape: Nebbiolo, 100%

Production method: The fermentation process takes place in stainless steel containers and involves 15 days when the must on the skins is incorporated by maceration period of 12 months in oak barrels and a further 10 months refinement once bottled.

The wine: Deep garnet-red in colur with shades of orange within. A complex array of aromas, smacking of raspberry and cherry. Dry, mellow flavours with splendid undercurrents of dried fruit and a combination of wild berries.