Terrazzi Alti Sassella is a benchmark example of alpine Nebbiolo (locally known as Chiavennasca) from Valtellina in northern Lombardy. The style is elegant and more restrained than Barolo/Barbaresco, showing red berries, dried flowers, bright acidity, and a distinctly stony minerality. It’s a wine for those who prefer finesse over weight, with a clearly food-friendly structure.
Producer and origin Terrazzi Alti is a small, family-run producer in the Sassella zone. The vineyards sit on steep, stony terraces (“heroic” viticulture), often with southern exposure and elevations around 420–600 metres. The soils are lean and rock-rich, helping deliver the wine’s tension and mineral precision.
Grapes The wine is based on Nebbiolo/Chiavennasca, typically dominant, with a small portion of local grapes depending on the cuvée/vintage.
Flavour profile
Nose: red mountain fruit (cherry/raspberry), dried flowers, herbs, and a clear stony/mineral note, often with a subtle liquorice/spice touch.
Palate: precise and energetic with red fruit, bright acidity, and firm, food-friendly tannins. The alpine feel brings lift and purity rather than sweetness and weight.
Finish: dry, long, lightly saline/mineral, with a herbal-spiced edge.
Serving tips Serve at 16–18 °C (slightly cool at first). Consider 30–60 minutes of air in a decanter or large glass—aromatics open up beautifully.
Food pairing Excellent with mushroom pasta, risotto, lamb, veal, duck breast, herb-led dishes, and aged cheeses. Also a great match for charcuterie and salty foods where acidity and tannin can do their work.
