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Pizzo Coca Alpi Retiche IGIti

Hand harvest, de-stemmed, and a natural fermentation in stainless steel, Only one pumpover during fermentation and following, even less frequently to minimize extraction. Maceration is short (10 days) to maximize freshness. A brief maturation in stainless steel and bottled early, without fining or filtration and very low levels of SO2.

The young, dynamic Lorenzo Mazzucconi started Pizzo Coca in 2015. He owns 1.7 hectares of organically farmed vineyards at 400-550m, and which include sites in Grumello and Inferno. Viticulture in this small region is deemed 'heroic' with dangerously steep, narrow terraces that are totally non-mechanical. Lorenzo has a partner, Alessandro Aldisquarcina, and both are also busy establishing a self-sustaining farm. They farm produce, raises chicken, donkey and sheep and tend to 100 bee hives. Lorenzo aims to be self-sufficient. Named after the highest peak of the Orobie Alps, the winery is based in a former dairy co-op in the middle of the town of Ponte di Valtellina. Lorenzo produces wine in a natural way that respects tradition.

Winemaker: Lorenzo Mazzucconi
Country: Italy
Region: Lombardy, Valtellina
Type: Red
Variety: Nebbiolo
Farming: Organic, Sustainable
Age of Vines: Planted around 2010-2016
Production: 3800 bottles
Soil: ‘Megascisti’ with a high acid content and a high percentage of sand