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Pizzo Coca 'Grumello' Riserva Valtellina Superiore

Hand harvested off the old Sedume vineyard. De-stemmed and a natural fermentation in stainless steel. A very long maceration of about 65 days for harmonization. To keep the cap submerged over such a long period of time, Lorenzo developed barrier that separates the cap from the juice at the top of the tank. This ensures that there is always a layer of liquid at the top. It is his own invention made by hand and of wood. Maturation for about 12 months in neutral barrels (225-500L) that we not toasted, from French and Slovenian oak. Bottled without fining or filtration and very low levels of SO2. 24 months aging in bottle prior to release.

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 1970
Production: 600 bottles
Soil: ‘Megascisti’ with a high acid content and high percentage of sand