It is called Cà Morèi and comes to life in the heart of Valtellina. In the Valgella sub-zone, one of the five that make up the Valtellina Superiore DOCG. This area, characterised by steep terraced slopes, offers a unique viticultural panorama. The Cà Morèi vineyard, located about 550 metres above sea level in the commune of Teglio, enjoys a southern exposure that maximises sunshine, which is essential for the ripening of Nebbiolo, locally known as Chiavennasca. 2.5 hectares on a predominantly sandy soil with silty components and an acid pH. This composition gives the grapes a particular freshness and minerality, characteristics that are also reflected in the wine. The grapes are harvested in mid-October, when ripening is optimal, guaranteeing aromatic concentration and fine tannins. After alcoholic fermentation in steel tanks, the wine matures for 12 months in large (30 hl) and small (500 litre) oak barrels. This is followed by bottling and a further period of refinement in the bottle for about 15 months. To the eye, Cà Morèi has a brilliant ruby red colour. The nose releases aromas of small red fruits, delicate spices and a hint of mountain herbs. In the mouth, however, it is harmonious and fresh, with well-integrated tannins and a long, indeed very long, mineral persistence. Good already today, this wine has excellent ageing potential. Well stored, it has a potential of 10-15 years, during which it will develop more complexity. On the table it is perfect with traditional Valtellina dishes such as pizzoccheri and bresaola.