Livel, mainly Nebbiolo, comes from vineyards from 500 to 600 m altitude. Spontaneous fermentation, without added sulfites. Long maceration and aged for 3 years in large wooden barrels. Then another 2 years in bottle. Wow!
Artisanal wines from the mountains in Northern Italy, high up in the Alps, you find the 6 hectares of vineyards of Barbacan in San Giacamo di Teglio, Valtellina. Terraces, wintery slopes full of snow in winter. It's almost an incredible job what they do here. And the wines? Extraordinary. They are all Nebbiolo, which is called Chiavennasca in this region.
Funky level: *