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Low Sulphite
Nebbiolo Dirupi Valtellina Superiore DOCg - Buon Vino Organic Wine
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Nebbiolo Dirupi Valtellina Superiore DOCg 2013

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One Line Description Nebbiolo Dirupi Valtellina Superiore, Natural Nebbiolo, Valtellina ,rich and deep Nebbiolo from tiny natural producer Dirupi.
Production Method Natural, Organic
Country Italy Italian
Region Lombardia, Italy
Producer Dirupi
Vintage 2013
Wine Type Red Wine
Wine Style Full bodied
Grape Blend 100% Nebbiolo
Alcohol 14% abv
Terroir What remains of a moraine, with the soil prevalently sandy and with acidic reaction
Total Sulphur Level 43mg/l
Maturation Ageing in 20-30 hectolitre French Allier oak barrels takes place for 18 months, with a small part in 225 litre barriques
Annual Production 10 - 20,000 bottles
Ageing Potential 10 years plus
Production Detail Natural Yeast, minimum intervention, organic fruit, large barrels, wild terroir yielding wild wines, Grumello, Inferno and Valtellina Superiore, long maceration on skins 'a la Barolo!'
Natural Features Low Sulphite (Sulphur)


Nebbiolo Dirupi Valtellina Superiore, Natural Nebbiolo, Valtellina ,rich and deep Nebbiolo from tiny natural producer Dirupi.
The guys who make the wine are a bit bonkers and the wines have a no holds barred richness and intensity alongside classic Nebbiolo finesse and style. The oak is well bound to sweet spices, dried red fruits, a sting of acidity and lip smacking structure. A wine for meat all the way, grilled and slightly bloody!

Boutique producer in the Valtellina, the northern most wine producing region of Lombardia. This is a beautiful and extreme wine making region with freezing temperatures in the vineyards in the winter and then very hot summers with a light exposure similar to that in Sicily due to the steep aspect of the south facing vineyards. The Dirupi winery is named after the steepness of their 4.5 hectares of vineyards. Yields and overall production are very low, with 4 labels and a total of only 15000 bottles a year, this is 100% hand crafted wine making. Davide Fasolini and Pierpaolo di Franco work naturally in vineyard and cellar although not classified as organic wine makers. Wild yeasts are used and the sulphur level is very low. The result are very fine precise and characterful Nebbiolos of varying weight and seriousness. The Superiore is stunning and very opulent, the lighter entry level Ole is a great Nebbiolo for early drinking.

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