The name Inferno reflects the defining feature of this subzone: heat. Here, Nebbiolo grows on steep, rocky outcrops that intensify warmth by reflecting sunlight during the day and radiating it back at night. The incline increases direct solar exposure, while the modest but sufficient soil depth allows the grapes to mature fully—particularly in terms of polyphenolic richness. The land here is so steep, a helicopter is utilised during harvest to collect crates of hand-picked grapes. Inferno is made similarly to the rest of Nino Negri’s Valtellina Cru wines, with temperature controlled fermentation and up to 24 months maturation in oak, but this receives a relatively short maceration (only around 8 days), which helps moderate tannin extraction in a zone already known for intensity.
2022
This Nebbiolo has a pronounced, layered nose with cherry, ripe plum and sweet cinnamon spice and a faint mineral edge. On the palate it is dry, firm and mineral‑driven yet harmonious, finishing with an elegant, slightly bitter note reminiscent of roasted hazelnut.
