Dirupi was founded in 2004 in the mountainous region of Valtellina in Lombardy just south of the Swiss border. The founders, Pierpaolo Di Franco and Davide Fasolini, are two long time childhood friends that crossed paths once again when they were both completing enology degrees at university. Neither had inherited land so they combined what little resources they had upon completion of their degrees and rented 15 different terraced sites in Valtellina, completely devoted to Chiavennasca. 

Their vineyards are scattered across Sondrio, Montagna, Poggiridenti, Grumello and Inferno. Typical to the region, all sites vary in some degree when it comes to exposure and altitude, but the terraces are predominantly sandy and poor. Organic fertilizers are used, wild ground cover is trimmed back with scythes, and naturally all harvesting is done by hand. Plots are harvested as individual lots and brought down the slope to be vinified together based on the altitude of the vineyards the fruit came from.

Tasting Note:
This is the next step up from the Rosso di Valtellina. The maceration of the skins has increased to between 25-30 days and it ages in French oak barrels for at least 12 months, followed by a further resting period of 6 months in bottle.
In the glass, the wine shows wonderful concentration with a freshness of cranberry, raspberry, sour cherry, red flowers and backed up with supportive French oak spice. The tannins are dense but remain perfectly balanced with the local alpine freshness. There is an elegance to this wine that makes it moreish, unforgettable and completely mesmerising.
If you weren't a Nebbiolo lover before, you will be once you finish with this...