The wine Doug takes home the most often these days.
Varietals: 100% Chiavennasca (Nebbiolo)
Vineyards: Located in the villages of Sondrio and Montagne at altitudes between 400-450 meters above sea level
Farming: Practicing organic
Dirupi is the brainchild of Davide “Faso” Fasolini and Pierpaolo Di Franco, two of the most energetic and talented young winemakers in Italy today, located in the Lombardy region of Valtellina, just south of the Swiss border. Davide and Pierpaolo played basketball together during primary school and then reunited while at University where they both studied winemaking. These are two of the craziest, most passionate, most lovable winemakers I have ever met and as a result, their wines are magic. When they started Dirupi, they had no land, no winery, and no vineyards. They had to convince families with old, overgrown, neglected plots in some of the top growing sites to rent land to them. They cobbled together enough plots to begin work and then set about restoring and replanting their rented sites. They worked during the week on the vineyards and worked on the weekends in cocktail bars to pay for it all. Some projects take longer than others to put together...you simply cannot argue with the results here.
Vineyard: On the mountainside in the town of Sondrio in Valtellina, multiple plots grow Chiavennasca, the local name for Nebbiolo, at an elevation of 400-450masl with diverse exposures. Vineyards are steep so harvest in manual. In a normal vintage picking of the lower vineyards starts October 10 and the higher sites in early November: 2018 was compressed into a much shorter period due to the weather.
Vinification: Macerated with skins and seeds 10-15 days in stainless steel, each plot is fermented separately.
Ageing: Aged 6 months in tank prior to bottling.
Everything else you want to know about this wine: This wine is easy drinking and with a beautiful balance of freshness and easy-drinking tannins. It is simple-elegance, fun
and fresh. Some of the vineyard sites in this wine are located in the prestigious Grumello DOCG indicating the higher quality of grapes in the final bottling. Davide and Pierpaolo evaluate the skins, seeds, and flesh of the grapes by biting into them to determine maturity and when to harvest