La Spia
Valtellina, Lombardy, Italy
WHERE
WHO
Young, dynamic team headed up by Andrea and consultant winemaker Gianfranco Cordero
Small quanities from 9 different subzones within the Valtellina DOC(G). Traditional vinification and ageing in old oak of various sizes.
HOW
Rosso di Valtellina “Nebbiolo”
Valtellina Superiore “PR28”
Valtellina Superiore Sassella “PG40”
Valtellina Superiore Sassella Riserva “MR72”
WINES
La Spia is a relatively new name in Valtellina winemaking circles, and a young team too - the average age of all La Spia employees in 2024 was a mere 25 years old.
A currently tiny production, with 4.5 ha spread around Valtellina, La Spia is named after the eponymous rocky outcrop that looks over the Sassella subzone. Their top wines comes frome these steep, terraced slopes on poor gneiss soils. The results are incredibly pure, perfumed expressions of Chiavannesca and some of the most ethereal wines we’ve had the chance to try (let alone import).
Vinification is traditional, with fermentation taking place in stainless steel before ageing in a combination of small to large used barriques and barrels. We are really excited to welcome these wines to the Butterworth Penzer stable.
“I think that the goal is for a young and modern interpretation of Nebbiolo, yet with a nod to Valtellina history and tradition. We want to search for the most elegant and finessed expression of this grape possible”
Rosso di Valtellina
100% Chiavannesca (Nebbiolo)
Gneiss soil
Traditional vinification. Stainless steel fermentation before 7 months in 10hl botti.
Valtellina Superiore DOCG
100% Chiavannesca (Nebbiolo)
14%
South-facing vineyards, 320m - 520m above sea level.
Grapes are hand harvested and then spend a short period drying before fermentation. Long maceration on the skins (20 days) followed by 25 months in 500L and 1,000L botti.
Valtellina Superiore Sassella DOCG
100% Chiavannesca (Nebbiolo)
Historic Sassella vineyards surrounding the winery, south-west exposure at elevations of 300m - 420m above sea level.
Grapes are hand harvested and then spend a short period drying before fermentation. Long maceration on the skins (20 days) followed by 24 months in oak barrels ranging from 5hL to 20hL.
Valtellina Superiore Sassella Riserva DOCG
100% Chiavannesca (Nebbiolo)
Historic Sassella vineyards surrounding the winery, south-west exposure at elevations of 300m - 420m above sea level.
Selected bunches of grapes only. The grapes spend a few days drying before 30 days maceration. The Riserva is aged in 10hL botti for 40 months before ageing in bottle for a further 18 months.