At the western edge of Inferno, looking south-west across the valley of the Valtellina

Mountain Nebbiolo from the Valtellina

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Inferno                                                                                                                                                                     

 

I love visiting the Valtellina; as you can see it's beautiful, and there's a special alpine atmosphere that's charmingly nostalgic even though it's a perfectly modern place. The wines have always been interesting, and of late there's a small group of very promising younger winemakers who should do great things. Actually, it's fair to say that it's already a great thing that a new generation is willing to take on the hard work - the VERY hard work - of farming in this challenging place.

The old wines can be very good indeed; they're not as structured as Piemontese Nebbiolo, but they seem to live just as long. Below you will find examples from some of the better historic producers - even the coop made good wine. Jamie Wolff

The view south from Bianzone in the early morning                                                                                                 

 

If you don't need luxe accomodation I highly recommend the Hotel Altavilla in Bianzone; they have a very good tradtional restaurant (with Slow Food Snail of Approval) and a good list of local wine. They should award a prize if you can finish the famous Valtellina pasta called pizzocheri - fuel for crossing mountains if there ever was any.

Buckwheat pasta + onion, cabbage, potato + the local cheese called bitto + BUTTER = Pizzocheri; the photo shows the first of two servings that make up a single portion.....                                                                         

 

Braulio is made in Valtellina. If you ever needed a digestivo, this might be the time.                                    

 

 

 

Isabella Pelizatti (Ar.Pe.Pe) on the steps between terraces in Sassella; the photo gives some idea of just how vertical the vineyards are; this is how you earn your Pizzocheri. In the period when the wines in this offer were made her family's winery was called 'Pelizzati'; the wines are very rare - I'm sorry we don't have any this time.

 

 

We always try to leave time (room?) for a visit to the beautiful shop called Ciapponi, in Morbegno. This is their Bitto cave.

 

An orchard (pear? apple?) in Bianzone in early April.                                                                                            

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