Valtellina Superiore Grumello Ortensio Lando | Faccinelli

Valtellina Superiore Grumello Ortensio Lando | Faccinelli

Sale price€32,00
Red
Lombardia (IT)
Valtellina Superiore DOCG
Nebbiolo (Chiavennasca)
Enjoy it within 7 years
13% ABV
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Production and refinement

The wine is made from Nebbiolo grapes (locally called Chiavennasca) harvested in the highest part of the Grumello subzone, in the area known as Dossi Salati, located within the municipalities of Montagna in Valtellina and Sondrio. The vineyards, south-facing and situated between 500 and 650 meters above sea level, grow on poor, shallow sandy and gravelly soils with a slightly acidic reaction, capable of producing wines of great elegance and aromatic complexity.

The harvest is strictly manual, carried out between the second and third week of October, with a very low yield of 65 q/ha, essential for concentrating aromas and structure.

In the winery, the philosophy centers on precision and respect for the raw material. During the harvest, only perfectly healthy and ripe clusters are selected. Maceration lasts 10–12 days, with fermentation at a controlled temperature between 25°C and 32°C, along with continuous pump-overs and punch-downs to extract aromas, color, and fine tannins.

Malolactic fermentation is completed by the following spring. Aging involves 16 months in small French oak barrels, followed by a short period in stainless steel before bottling. The wine rests for at least one year in the bottle before release. Production is limited and only takes place in the best vintages.

Organoleptic analysis

Visual exam

Bright ruby red, intense yet luminous, typical of mountain Nebbiolo.

Olfactory examination

On the nose, it is complex and profound, with aromas of black cherry, plum, blackberry, and red currant, complemented by balsamic hints, nuances of tobacco, fine spices, and a mineral trace reminiscent of sandy and gravelly soils.

Tasting

On the palate, it is elegant and velvety, with a dense, fleshy texture supported by fine tannins and perfectly integrated acidity. The sip is enveloping, balanced, and full of energy, with a very long finish that leaves a pleasant mineral and fruity trail. It is a mountain Nebbiolo that combines character, depth, and extreme finesse.

Contents index

From the vineyard to the table: discover our wine

Ready for a journey to discover Valtellina Superiore Grumello Ortensio Lando | Faccinelli ? We will now take you to delve deeper into every aspect of this exceptional wine through three key sections:

Cellar

Come and learn about the history and values ​​of the winery which passionately grows and transforms grapes into wine

Territory

Immerse yourself in the land that gives life to these unique grapes, discovering the climate and terroir that influence its character

Pairings

Get expert advice on the perfect pairings that will enhance both the wine and your meal

The winery

Country: Italy

Region: Lombardy

Hectares of vineyards: 4

Luca Faccinelli

Luca Faccinelli’s winery represents one of the most authentic and distinctive realities in Valtellina. The vineyards are located in the prestigious areas of Valtellina Superiore Grumello, in the hamlet known as Dossi Salati, and Valtellina Superiore Sassella, nestled on historic terraces at the foot of the Alps. These are extreme slopes, reaching up to 70%, where every vineyard operation must be carried out entirely by hand, following practices that respect the natural incline of the terraces and the fragile structure of the millenary dry stone walls. Here grow Nebbiolo vines (locally called Chiavennasca), many of which are centuries old, silent witnesses to an ancient and precious viticultural heritage.

In addition to Chiavennasca, Luca cultivates with the same care historical local varieties such as Rossola and Pignola, which are blended in the Tell label, part of the Vini Estremi selection. The vineyards cover a total of 4 hectares, but their small size does not diminish the complexity and elegance of the wines; on the contrary, it allows for extremely careful and personalized management of each plot.

Luca Faccinelli

Luca’s personal story is inseparably intertwined with that of the territory. Born and raised in Chiuro, in the heart of Valtellina’s wine region, he was familiar with vineyards and wineries from an early age, but his true passion for wine only emerged in the 2000s, following formative experiences in the United States and a master’s degree in corporate communication. Upon returning to Valtellina, Luca recognized the extraordinary potential of the terraced landscape and decided to dedicate himself entirely to viticulture, convinced that winemaking is the most beautiful profession in the world.

Daily work is a constant challenge: tending centuries-old vines on thin, sandy, and gravelly soils—where the vine struggles for water and nutrients—yields small, concentrated grapes rich in aromas, capable of expressing the uniqueness of this alpine territory in the glass. The result is wines of great personality, such as the Neblo or Tell, which fully convey the verticality, elegance, and minerality of mountain Nebbiolos, telling the story of terraced vineyards, dry stone walls, and the dedication of those who cultivate them.

Region and territory

piemonte

Great wines that express the perfection of a terroir

Piedmont

Great wines that express the perfection of a terroir

Piedmont

Great wines that express the perfection of a terroir

Piedmont

In Piedmont, the first traces of viticulture date back to pre-Roman times (precisely to the Bronze Age, around 1500 B.C.), and although today the peak of quality is found in the region's great red wines, Piedmont also produces excellent white wines and sparkling wines.

The role of Piedmont has been fundamental for the development of modern Italian winemaking. It is here that the first examples of zoning of wine-growing areas were recorded, introducing concepts such as terroir and cru to Italian wines. Thanks to zoning, if a wine is produced exclusively from grapes coming from a single vineyard or parcel, the geographical indication appears on the label, increasing its prestige.

In addition to the geographical delineations indicated on the map, Piedmont is divided into 8 zones that group the 16 DOCG and 42 regional DOCs. Among these, we remember in the north the famous Gattinara DOCG and Ghemme DOCG, near Turin the Erbaluce di Caluso DOCG, in Monferrato the Barbera del Monferrato Superiore DOCG, Brachetto d’Acqui DOCG, Dogliani DOCG, Ovada DOCG, Gavi DOCG, and Ruchè di Castagnole Monferrato DOCG, ending with Roero DOCG to the left of the Tanaro river and, in the Langhe region, with the famous Barolo DOCG, Barbaresco DOCG, and Dogliani DOCG.

In Piedmont, the revolution in the world of wine began, bringing Italy back to the forefront of high-quality production. Here, with few exceptions, single-varietal wines are produced, which best express the characteristics of the terroir and magnificently exalt the Piedmontese territory.

Valtellina

In the province of Sondrio, the Valtellina is the sole wine-producing area. The vineyards, located on spectacular and heroic terraces at nearly 1,000 meters altitude, are planted on the south-facing slopes of the valley.

The denominations in the province include two DOCGs, one DOC, and one IGT:

- Sforzato di Valtellina (Sfursat di Valtellina) DOCG: Made from Nebbiolo grapes, locally known as Chiavennasca. The grapes undergo drying for at least one month, and the wine matures for at least twenty months, including at least 12 months in oak barrels.

- Valtellina Superiore DOCG: Produced from Nebbiolo (min. 90%), without drying. It has two types: base, with a minimum aging of 24 months (12 in oak), and riserva, with a minimum aging of 36 months. It includes five subzones: Valgella, Inferno, Grumello, Sassella, and Maroggia.

- Valtellina Rosso DOC: A young wine made from Nebbiolo (min. 90%), with a minimum aging of 6 months.

Other wines fall under the Alpi Retiche IGT designation.
Heroic viticulture on spectacular vineyards at 1,000 meters altitude

Recommended pairings and dishes

Matching by concordance

By analogy, it pairs very well with dishes that share aromatic complexity and depth. Its mineral finesse and aromatic range—from tobacco to balsamic notes—harmonize beautifully with game, mushrooms, aromatic herbs, dishes enriched with sweet spices, smoked meats, or preparations that involve long cooking times. Its natural affinity with traditional Valtellina dishes, such as pizzoccheri and braised meats, stems precisely from this stylistic and expressive coherence.

Matching by contrast

This Valtellina Nebbiolo, characterized by vibrant acidity and fine tannins, is perfectly suited to contrast dishes rich in succulence and fat. The acidity cuts through and cleanses the palate after soft or fatty bites, while the tannins bind with the proteins in red meats and aged cheeses, creating a very pleasant balance.

It pairs well with

Ossobuco, roasted veal liver with apples and onions, light braises, grilled red meats, game, mushrooms, aromatic stews, and aged or blue cheeses. Its balsamic notes and mineral profile also enhance more complex dishes such as stewed lamb, duck breast, and boeuf bourguignon.

Matching by concordance

By analogy, it pairs very well with dishes that share aromatic complexity and depth. Its mineral finesse and aromatic range—from tobacco to balsamic notes—harmonize beautifully with game, mushrooms, aromatic herbs, dishes enriched with sweet spices, smoked meats, or preparations that involve long cooking times. Its natural affinity with traditional Valtellina dishes, such as pizzoccheri and braised meats, stems precisely from this stylistic and expressive coherence.

Matching by contrast

This Valtellina Nebbiolo, characterized by vibrant acidity and fine tannins, is perfectly suited to contrast dishes rich in succulence and fat. The acidity cuts through and cleanses the palate after soft or fatty bites, while the tannins bind with the proteins in red meats and aged cheeses, creating a very pleasant balance.

It pairs well with

Ossobuco, roasted veal liver with apples and onions, light braises, grilled red meats, game, mushrooms, aromatic stews, and aged or blue cheeses. Its balsamic notes and mineral profile also enhance more complex dishes such as stewed lamb, duck breast, and boeuf bourguignon.

Lamb with Truffle

Lamb with truffle is a simple yet flavorful main course, intensely aromatic and with a long-lasting taste. A truly satisfying dish.

"Agnolotti del plin" with roast meat sauce

Stuffed pasta that never fails to appear on Piedmontese tables during Christmas or on special occasions. A little parcel of dough that holds intense flavor, skilled technique, and refined opulence. The word plin, meaning "pinch" in the local dialect, refers to the gesture of pinching the pasta with your fingers to seal the filling between one raviolo and the next.

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