Lombardy

Why Lombardy's reds go well beyond the region's industrial image

Lombardy, often associated more with finance and industry than wine, actually holds two red territories of great personality: Valtellina, with its terraced vineyards set into the Alps, and Oltrepò Pavese, a hilly area south of the Po capable of significant volumes without sacrificing quality.

Valtellina and Oltrepò Pavese: the territories of Lombardy's reds

In Valtellina, Nebbiolo, locally called Chiavennasca, is grown on terraces reaching extreme gradients, held up by dry-stone walls built over centuries. These grapes give rise to Valtellina Superiore DOCG, which requires at least 90% Chiavennasca and is divided into five historic sub-zones, including Sassella, Grumello, and Inferno, each with its own character. Sforzato di Valtellina DOCG, meanwhile, applies the drying technique to the same grape, giving rise to a dry, warm, concentrated red. In Oltrepò Pavese, between the provinces around Pavia, the most identity-defining grape is Croatina, the base of Bonarda, often produced in a lightly sparkling version, while Barbera and a significant presence of Pinot Noir round out a very broad varietal landscape.

From sparkling Bonarda to Sforzato: the styles of Lombardy's reds

Oltrepò Pavese Bonarda offers a fresh, fruity, often lively style, made for immediate, convivial drinking. The more austere Valtellina Superiore shows an elegant profile with fine tannin and floral notes typical of mountain Nebbiolo, capable of ageing for several years, especially in Riserva versions. Sforzato di Valtellina represents the peak of concentration, with a full body, high alcohol, and notes of dark fruit and spice, structurally close to the great dry passiti of Veneto.

At the table with Lombardy's reds: pairings that work

Bonarda naturally accompanies cured meats and Pavese cuisine, cutting through richness thanks to its light fizz. Valtellina Superiore pairs well with braised meats, game, and Valtellina's typical pizzoccheri pasta. Sforzato, given its intensity, requires important dishes such as beef braises or very aged cheeses, able to stand up to its structure.

Which Lombardy red to choose, depending on the occasion

For a convivial, casual meal, an Oltrepò Bonarda remains the most natural choice. For an occasion calling for elegance and structure, Valtellina Superiore offers a refined, mountain-linked profile. Anyone seeking an intense, concentrated experience to pair with important dishes will find their label in Sforzato di Valtellina.

Frequently asked questions

What is Sforzato di Valtellina?

It's a dry wine made from Chiavennasca (Nebbiolo) grapes subjected to drying, a technique that concentrates sugars and aromas, giving rise to a warm, structured, long-lived red.

Why is winemaking in Valtellina considered so difficult?

The vineyards are grown on steeply graded terraces, held up by dry-stone walls, which make almost all work manual and rule out the use of heavy machinery.

What is Oltrepò Pavese Bonarda?

It's a red wine made mainly from Croatina grapes, often vinified in a lightly sparkling version, fresh and made for everyday drinking.

What are the sub-zones of Valtellina Superiore?

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