The vineyards for Carlo Negri are on the steep slopes of the Rhaetian Alps along the right bank of the River Adda. This wine follows the Sforzato tradition, in which grapes are naturally dried after harvest—a process well suited to the region’s cold, dry mountain winds. The fruit is laid out in drying rooms until it loses around 30% of its weight, concentrating both flavour and structure. Vinification takes place two to three months after harvest, at controlled temperatures with an extended maceration. This is followed by two years of maturation, at least one of which is in oak. The result is a distinctive expression of Nebbiolo: rich and powerful, yet still carrying the mineral tension and freshness that define alpine wines.

2021

“It has a concentrated, complex nose of ripe berry fruit, black pepper and cinnamon. The palate is dry and firm, with dark fruit, austere tannins and impressive depth. Full‑bodied and persistent, it finishes long with notes of cloves and liquorice.” 4 Grappoli, Bibenda