The small church of the Sassella is in the whereabouts of Sondrio: the same area where the delicious nectar of Bacchus is produced, which owes its name to the small temple. For the sake of the detail, the grapes for the vintage come from the vineyards situated between the town of Castione Andevenno and the road that leads to Chiesa Valmalenco from Sondrio.
The basic ingredient of the Sassella are the Nebbiolo grapes, called in its local version, Chiavennasca, but it is often prepared also with native vines like the Pignola, the Rossola and the Prugnola. The minimum period of ageing is one year, but if it is aged for more than 36 months, it can be certified as Vintage.
It is the most popular wine in the Valtellina, also thanks to the fact that is perfectly matches with the abundant dishes of the local cuisine, above all the seasoned cheese and the warm and stringy "pizzoccheri".

It is a prestigious red wine produced in the North-Eastern part of Sondrio, but in reality it is a classic wine of Valtellina Superiore which owes its name to the tiny area of origin, the so-called area of the Poggi Salati, that is to say the mountain slopes over the small village of Grumello up to the residential areas of Poggiridenti and Montagna in Valtellina. On this road there is a thick concentration of vineyards of Nebbiolo Chiavennasco, with their grapes, renowned for their greater tastefulness, consequently producing a wine with a
different nuance of taste, colour and fragrance .
Like all the red wines in Valtellina, the Grumello is preferred aged, kept, as a rule, in horizontal bottles. Once on the table, uncork it some hours before drinking it or let it settle in a jug to exalt all its qualities.

The Sforzato is produced starting from an extremely ancient process, through which grapes withers on grills put in fresh and dried environments, the so-called fruttai.
In the first months of the year, when the withered grapes had a 30-40% decrease of the original weight, developing a strong fragrance and the classic juices, the wine-,making process starts.
The SforzatoSfursàt as it is called in the local dialect, it is the result of great care from the choice of the grapes, which has to be 100%, excellent-quality Nebbiolo .
The result is satisfying, after that careful preparation: the garnet red colour and the intense and warm fragrance tantalizes the most refined connoisseurs but it is also suggested for meditation. It matches perfectly with meat, whilst, in the 18th century, it was given as drug and tonic .

It is the most austere amongst theValtellina Superiore,wines, even though the name makes us think of the worst sins done in order to obtain it. In reality, the Inferno Valtellina owes its name to the rocky recesses where the Nebbiolo vines grow, with their characteristic sudden changes in temperature: here the vines ripe at an infernal temperature. The grapes from which the Inferno is produced is, as all the classic Valtellina wines, the native version of the Nebbiolo, the Chiavennasca. The planting of the vines in these lands dates back to ancient times, probably as a consequence of the pathways used for trading which linked the Po Valley to Central Europe, already in the Middle Ages.
Wines from Valtellina were extremely popular, beyond the Alps, already in that period: the story goes that the transportation through the Passo della Malora, at a height of almost 2000 metres, oxygenated the content of the barrels with consequent benefits for the wine, which reached excellent levels of quality.