Pizzo Coca Rosso di Valtellina 2024 NO20230614 deepening into lean

deepening into lean

Fermentation: wild yeast with spring water

vinified with the utmost restraint by a biodynamic house

a little rye influenced on the finish

citrus pith

Pizzo Coca Rosso di Valtellina 2024 NO20230614 deepening into leanValtellina is Nebbiolo grown sideways on the wall of an Alpine valley terraces so steep that everything is done by hand because nothing else is possible. Pizzo Coca is a young operation, founded in 2015 by Lorenzo Mazzucconi in a converted old dairy in Ponte in Valtellina, working just over a hectare and a half of vines plus fruit from neighbors, and turning out around fifteen thousand bottles a year. The winemaking is deliberately hands off: hand