Discover the perfect balance of biodiversity and altitude in Nino Negri 'Mazèr' Valtellina Superiore. This bright garnet wine boasts a fruity nose of blackberry and bilberry, with woody liquorice and spicy notes. The dried grapes lend soft tannins, resulting in a pure and fresh aroma. Dry and flavoursome with elegant, velvety tannins.

We would recommend the Nino Negri 'Mazèr' Valtellina Superiore with roasted red meats, lamb, game, and aged cheeses.

“Mazér”, is a dialect word in Valtellina meaning “distinguished”, an apt description for
this wine’s character. Mazér is a Valtellina Superiore.

Critic Review

Decanter Magazine: 91Pts
Drinking Window: 2023 - 2029

"Ripe, dark and intense on the nose. Concentrated and well-balanced with fine-grained tannins and lashings of oak on the finish."
Dirceu Vianna Junior MW, Federico Moccia, Emma Robinson

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 of the Valtellina Superiore DOCG zone. The vineyards are south-, south-east, and south-west facing lying at altitudes of between 300 and 500 metres above sea level. Shallow, sandy loam with low fertility, contained by dry-stone wall terraces. Arched cane (a variation of Guyot training) and Guyot. Hand picked in October. Part of the grapes are left in the drying shed for a few days before pressing starts.

Red winemaking method at controlled temperature. Depending on the quality and
origin of the grapes, either long maceration after fermentation, sometimes for more
than a month or shorter vinification at low temperature so allowing extremely slow
fermentation. Two years, at least one of which in medium and large vats of French and Slavonian oak.