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Pizzo Coca Rosso di Valtellina

Hand harvested off the Ca’menatti vineyard, with very old vines contributing depth and complexity. De-stemmed and with an indigenous yeast fermentation in part barrel, part concrete and part stainless steel. A 20 day maceration, with limited pumpovers, typically once per day during fermentation and reduced to every other day or less, following, for moderate extraction. Maturation in stainless steel, then bottled unfined and unfiltered with 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 1950-2018
Production: 3500 bottles
Soil: ‘Megascisti’ with a high acid content and a high percentage of sand