Marco Ferrari’s Rosso di Valtellina 2024 comes from a very young estate—founded in 2019—in Montagna in Valtellina, Lombardy, where Ferrari farms about two hectares of steep, terraced mountain vineyards. The wine is 100% Nebbiolo (locally Chiavennasca) from higher-elevation sites around 450–600 meters, with fruit drawn largely from the Inferno and Sassella areas. Farming is organic in practice (uncertified) and heavily manual, a necessity on Valtellina’s terraces.

In the cellar, Ferrari works in a traditional, low-intervention way: spontaneous fermentations with native yeasts, partial whole-cluster use depending on the year, and macerations that typically run roughly two to three weeks with gentle punchdowns. The Rosso is raised for around 7–8 months in neutral, well-used oak (including Rhône-sourced demi-muids), then bottled without fining or filtration and with minimal sulfur. A retail listing reports 12.5% alcohol for the 2024 (single-source), consistent with the wine’s intended mid-weight, mountain Nebbiolo profile.

The most important data point is how strongly the wine is being received. Vinous critic Antonio Galloni gives the 2024 a 93 and calls it “superb,” highlighting “remarkable” fruit purity and a detailed aromatic range: “Wild cherry, sage, new leather, menthol, licorice and espresso” with additional lift as it opens, including “a whole range of floral and savory top notes from the whole clusters.” Galloni also frames it as a benchmark bottle, writing that Ferrari “has set a new standard for what Rosso di Valtellina is and what it can be.”

Style-wise, expect bright mountain fruit, savory herbal detail, and Nebbiolo’s firm, drying structure presented in a more immediately drinkable Rosso di Valtellina frame. Production is small—only a few thousand bottles in many years (single-source)—and demand is likely to follow the wine’s momentum.