Discover the unique flavour of Nino Negri Alpi Retiche Bianco. With a delicate aroma of green apple, lemon, and honey, this straw yellow wine is perfect for any occasion. Its dry and fresh taste, with a hint of mineral, pairs perfectly with seafood, fried vegetables, white meat, it is also superb with cheeses.

About the Producer

The winery has been in Chiuro, in the heart of the Valtellina, for over a century. Since 1897 entire generations have shouldered the experience and time-honoured knowledge of mountain winemaking. And yet, during these 100 years they have also progressed with the times, looking for innovation in their heritage. They have always tried to reinvent themselves with one aim in mind: to take their superb wines as far as possible into the future.

At the estate the history is everywhere. It permeates the walls of the fifteenth-century palazzo, is inside the barrel cellars, can be felt in the vineyards and in all the drystone walls that underpin these historical vineyards owned by Nino Negri. It can be found in the willpower and intuition of the people who have worked among the vines and in the winery during the past hundred years and more. This history can also be tasted in the wines like a lingering aftertaste which makes everything that bit more special.

Vineyard and Winery

Vineyards in the Rhaetian and Valtellina Alps. Production of this wine started from a project associated with the vines growing on the slopes of Valtellina exposed to the sun and which, thanks to the south-south west aspect and an altitude of between 350 and 600 metres above sea level, ripen slowly consequently creating much richer and delicate aromas. Shallow, loose sandy loam. Guyot and Valtellina arched cane. Starts from the lowest-lying vines in mid-September to finish with the highest ones in late October.

The Nebbiolo grapes, picked by hand in crates, are vinified in white with a soft pressing and an immediate separation of the skins to avoid the transfer of colour to the must. The fermentation takes place in temperature-controlled stainless steel tanks at 18° C. Once fermentation is completed, the wine is racked and left on fine lees for some months. This long lysis of the yeasts increases the aromatic complexity while softening the taste and giving succulence on the palate. Ageing takes place only in steel, with no contact at all with oxygen so developing tertiary aromas which make the wine more complex and able to age for a long time.