Paolo Balgera, from Lombardy’s Valtellina region, makes traditional Nebbiolo (Chiavennasca, as it’s known in the regoin). Concrete fermentation with natural yeasts, aging in huge old vats (some of them are over 100 years old). He... Read More
Paolo Balgera, from Lombardy’s Valtellina region, makes traditional Nebbiolo (Chiavennasca, as it’s known in the regoin). Concrete fermentation with natural yeasts, aging in huge old vats (some of them are over 100 years old). He does the painstaking work on Valtellina’s cool, mountainous terraces and then holds the wine in barrel for years, before finally releasing it when it’s ready to drink. And somehow he’s been overlooked until now!
