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		Sfursat 5 Stelle 1998 - Nino Negri Red Wine Lombardia   Grapes: 100% Chiavennasca (the local name for Nebbiolo) Vineyard: the most favoured vineyards in the three sub-zones of DOCG Valtellina Superiore: Grumello, from the Latin "grumus", hill, Inferno, so called because of its steep slopes and very high summer temperature; Fracia, a "cru" exclusive to the House of Negri in Valgella (from the Latin "Vallicula"). These are south facing vineyards, trained by the archetto variation of the Guyot system, with a density of 3700 vines per hectare, and a very small production. They grow on loose soil of sand and silt of indigenous as well as alluvial and morainic origin from which have been constructed terraces supported by small dry-stone walls at an average altitude of 400 metres. The geographic location is on the slopes of the Retiche Alps, between Sondrio and Teglio, along the right bank of the river Adda. Vinification: The best bunches, perfectly healthy and ripe, are picked by hand into small boxes of 6 kg each, then allowed to dry naturally for about three months; during January and February the dried grapes are pressed (1,8 kg of grapes produces 750 cl bottle of wine) and vinified by the traditional red wine method for 30 days, with a long, slow fermentation. Maturation: The wine, with a lot of alcohol and extract, matures for more than a year in new barriques; it then rests for several moths in bottle before it is sold. Wine: dark garnet red colour, with orange tints; strong, complex bouquet with an elegant spiciness (vanilla, cloves) backed by traces of fruit (plum) and dried flowers (violets, wild roses) and hints of toasted hazelnuts and raisins; warm, powerful, savoury flavour, firm but velvety, with a fine, lingering aftertaste of fruit preserves and oak. Optimum keeping: 15 years in bottles stored horizontally in cool, dark conditions. Food matches: red meats, game, strong cheeses (bitto). Serving temperature: 20°C.

		Sfursat 5 Stelle 1999 - Nino Negri Red Wine Lombardia   Grapes: 100% Chiavennasca (the local name for Nebbiolo) Vineyard: the most favoured vineyards in the three sub-zones of DOCG Valtellina Superiore: Grumello, from the Latin "grumus", hill, Inferno, so called because of its steep slopes and very high summer temperature; Fracia, a "cru" exclusive to the House of Negri in Valgella (from the Latin "Vallicula"). These are south facing vineyards, trained by the archetto variation of the Guyot system, with a density of 3700 vines per hectare, and a very small production. They grow on loose soil of sand and silt of indigenous as well as alluvial and morainic origin from which have been constructed terraces supported by small dry-stone walls at an average altitude of 400 metres. The geographic location is on the slopes of the Retiche Alps, between Sondrio and Teglio, along the right bank of the river Adda. Vinification: The best bunches, perfectly healthy and ripe, are picked by hand into small boxes of 6 kg each, then allowed to dry naturally for about three months; during January and February the dried grapes are pressed (1,8 kg of grapes produces 750 cl bottle of wine) and vinified by the traditional red wine method for 30 days, with a long, slow fermentation. Maturation: The wine, with a lot of alcohol and extract, matures for more than a year in new barriques; it then rests for several moths in bottle before it is sold. Wine: dark garnet red colour, with orange tints; strong, complex bouquet with an elegant spiciness (vanilla, cloves) backed by traces of fruit (plum) and dried flowers (violets, wild roses) and hints of toasted hazelnuts and raisins; warm, powerful, savoury flavour, firm but velvety, with a fine, lingering aftertaste of fruit preserves and oak. Optimum keeping: 15 years in bottles stored horizontally in cool, dark conditions. Food matches: red meats, game, strong cheeses (bitto). Serving temperature: 20°C.

		Sfursat 5 Stelle 2001 - Nino Negri Red Wine Lombardia   Grapes: 100% Chiavennasca (the local name for Nebbiolo) Vineyard: the most favoured vineyards in the three sub-zones of DOCG Valtellina Superiore: Grumello, from the Latin "grumus", hill, Inferno, so called because of its steep slopes and very high summer temperature; Fracia, a "cru" exclusive to the House of Negri in Valgella (from the Latin "Vallicula"). These are south facing vineyards, trained by the archetto variation of the Guyot system, with a density of 3700 vines per hectare, and a very small production. They grow on loose soil of sand and silt of indigenous as well as alluvial and morainic origin from which have been constructed terraces supported by small dry-stone walls at an average altitude of 400 metres. The geographic location is on the slopes of the Retiche Alps, between Sondrio and Teglio, along the right bank of the river Adda. Vinification: The best bunches, perfectly healthy and ripe, are picked by hand into small boxes of 6 kg each, then allowed to dry naturally for about three months; during January and February the dried grapes are pressed (1,8 kg of grapes produces 750 cl bottle of wine) and vinified by the traditional red wine method for 30 days, with a long, slow fermentation. Maturation: The wine, with a lot of alcohol and extract, matures for more than a year in new barriques; it then rests for several moths in bottle before it is sold. Wine: dark garnet red colour, with orange tints; strong, complex bouquet with an elegant spiciness (vanilla, cloves) backed by traces of fruit (plum) and dried flowers (violets, wild roses) and hints of toasted hazelnuts and raisins; warm, powerful, savoury flavour, firm but velvety, with a fine, lingering aftertaste of fruit preserves and oak. Optimum keeping: 15 years in bottles stored horizontally in cool, dark conditions. Food matches: red meats, game, strong cheeses (bitto). Serving temperature: 20°C.

		Mazèr Inferno - Nino Negri Red Wine Lombardia   Grapes: : 100% Chiavennasca (the local name for Nebbiolo). Vineyard: 5 south facing hectares in Inferno, in the commune of Tresivio, at between 350 and 500 metres altitude. The vines are trained by the archetto variation of the Guyot system on loose, sandy soil with a yield restricted to 60 quintals per hectare. Vinification: The well ripened grapes, harvested from the middle of October until early November are vinified by the red wine method, with 8 days maceration; the controlled fermentation is carried out at between 30° and 27°C. Maturation: The wine stays in stainless steel until December, then half is matured in large oak vats for 24 months and the other half in barriques for 15 months; the wine rests for a suitable period in bottle before it is sold. Wine: Dark ruby colour; full, complex bouquet with marked notes of fruits of the forest preserve, vanilla and nutmeg and hints of dried violets; full, generous, velvety but firm flavour, very balanced with an elegant, lingering aftertaste of bilberries, ripe raspberries and liquorice. Optimum keeping: 6-7 years in bottles stored horizontally in cool, dark conditions. Food matches: roasted red meats, lamb, kid, game, mature cheeses. Serving temperature: 20°C.

		Le Tense Sassella 1997 - Nino Negri Red Wine Lombardia   Grapes: : 100% Chiavennasca (the local name for Nebbiolo). Vineyard: 5 south facing hectares in Inferno, in the commune of Tresivio, at between 350 and 500 metres altitude. The vines are trained by the archetto variation of the Guyot system on loose, sandy soil with a yield restricted to 60 quintals per hectare. Vinification: The well ripened grapes, harvested from the middle of October until early November are vinified by the red wine method, with 8 days maceration; the controlled fermentation is carried out at between 30° and 27°C. Maturation: The wine stays in stainless steel until December, then half is matured in large oak vats for 24 months and the other half in barriques for 15 months; the wine rests for a suitable period in bottle before it is sold. Wine: Dark ruby colour; full, complex bouquet with marked notes of fruits of the forest preserve, vanilla and nutmeg and hints of dried violets; full, generous, velvety but firm flavour, very balanced with an elegant, lingering aftertaste of bilberries, ripe raspberries and liquorice. Optimum keeping: 6-7 years in bottles stored horizontally in cool, dark conditions. Food matches: roasted red meats, lamb, kid, game, mature cheeses. Serving temperature: 20°C.

		Vigna Sassorosso Grumello - Nino Negri Red Wine Lombardia   Grapes: 90% Chiavennasca (nebbiolo), 10% Brugnola (Fortana) e Rossola. Vineyard:The Sassorosso vineyard (2.30 hectares) faces south in the sub-zone of Grumello at 450 metres altitude. The vines are trained by the archetto variation of the Guyot system on shallow, loose sandy soil; the yield of grapes per hectares is about 60 quintals, equivalent to 42 hectolitre of wine. Vinification:The ripe grapes, picked around the end of October, are vinified by the red wine method, with about ten days maceration and timely pumping of the must over the cap; the fermentation is carried out at 28°-30°C. Maturation: The new wine stays in stainless steel tanks until December; it then matures for 18 months in Slavonian oak vats, with part being aged for 5 months in barriques. It rests in bottle for several months before it is introduced for drinking. Wine: Bright garnet red colour with orange tints; heady, complex bouquet of great finesse with vanilla notes underscoring hints of raspberry preserve, roses and dried violets; dry, warm, very savoury and elegant flavour with a pleasant lingering aftertaste of toasted hazelnuts and woodland fruits. Optimum keeping: 7-8 years in bottles stored horizontally in cool, dark conditions. Food matches: game, lamb, kid, roasted red meats, mature cheeses. Serving temperature: 20°C.

		Sfursat Valtellina 2001 - Nino Negri Red Wine Lombardia   Grapes: 100% Chiavennasca (the local name for Nebbiolo). Vineyard: The most highly regarded vineyards of Valtellina and of the Valtellina Superiore (Inferno, Grumello, Fracia). They are south-facing vineyards at between 350 and 500 metres altitude; the training system is the archetto variation of the Guyot. The soil is sandy, loose and shallow and not very fertile, and supported by small dry-stone walls. Vinification: The bunches, sorted from the healthiest and ripest available in only the best years, are picked by hand into small boxes of six kilos each and are then left to dry naturally for three months so that the grape sugar is concentrated through dehydration. The dried grapes are pressed in January and vinified by the traditional red wine method; the must, very rich in sugar, ferments slowly and produces an exceptionally powerful wine (1,5 kilos of grapes are needed to render 750 cl bottle of Sfursat). Maturation: One year in vats of Slavonian oak; the wine then rests another threes months in bottle before distribution for consumption. Wine: Intense garnet colour, with brick red hues; heady, very distinctive, complex bouquet, with strong spicy notes (cloves, cinnamon, pepper) and hints of plum preserve, raisins and tar; dry, warm, savoury flavour, balanced and firm with an elegant lingering aftertaste of toasted hazelnuts and liquorice. Optimum keeping: 10 years in bottles stored horizontally in cool, dark conditions. Food matches: Roasted red meats, game, mature cheeses. Serving temperature: 20°C.

		Sassella Valtellina Superiore - Nino Negri Red Wine Lombardia   Grapes: 90% Chiavennasca (the local name for Nebbiolo); 10% Pignola and Pinot Nero. Vineyard: selected vineyards in the sub-zone of Sassella at 350-500 metres altitude. The wines are trained by the archetto variation of the Guyot system on shallow soil of sand and silt liable to drought because of its coarse, very porous texture. The yield of grapes is 60 quintals per hectare (the limit according to the rules is 100 quintals) equivalent to hardly hectolitres of wine. Vinification: The ripe grapes, harvested between the middle of October and early November, are vinified by the traditional red wine method, with ten days maceration of the skins in the must; the fermentation takes place at 28-30°C. Maturation: The new wine stays in stainless steel until March; then matures for 12 months in Slavonian oak vats. It rests in bottle for at least three months. Wine: Ruby red colour with garnet hues; intense, elegant bouquet with hints of raspberry preserve, resin and tar and suggestions of dried flowers (roses and violets) and of cloves; dry, firm, balanced flavour with a distinctive, lingering aftertaste of prunes and toasted almonds. Optimum keeping: 4-5 years in bottles stored horizontally in cool, dark conditions. Food matches: lamb, kid, game, roasted red meats, mature cheeses (bitto). Serving temperature: 20°C.

		Inferno Valtellina - Nino Negri Red Wine Lombardia   Grapes: 90% Chiavennasca (the local name for Nebbiolo); 10% Pignola and Pinto Nero. Vineyard: selected vineyards in the sub-zone of Inferno, in the commune of Tresivio, at 350-500 metres altitude. South facing, on loose, sandy soil. Training system: archetto variation of the Guyot, with 3500 vines per hectare, and a yield of 60 quintals/hectare equivalent to barely 42 hectolitres of wine. Vinification: The ripe grapes, harvested between the middle of October and early November, are vinified by the traditional red wine method, with 10 days maceration of the skins in the must; the fermentation takes place at 28-30°C. Maturation: The new wine stays in stainless steel until March; then matures for 12 month in Slavonian oak vats. It spends at least three months in bottle. Wine: Vivid ruby colour, with orange tints; heady bouquet of considerable finesse with hints of plums, mulberries, roses and dried violets, backed by pleasing suggestions of resin and spices (cloves, cinnamon); dry, very savoury, rather tannic flavour with an elegant, lingering aftertaste of toasted hazelnuts. Optimum keeping: 4-5 years in bottles stored horizontally in cool, dark conditions. Food matches: lamb, kid, game, roasted red meats, mature cheeses (bitto). Serving temperature: 20°C.

		Terre di Franciacorta bianco VIGNA SERADINA - Cavalleri White Wine Lombardia