Enrico Togni-Rebaioli

Inspired by his grandfather’s vinous hobby, Enrico Togni-Rebaioli left law school to work as a farmer. His organic (certified) and biodynamic 3.2 hectares of vineyards are co-planted with intermixed gardens and countless fruit trees surrounded by wild, verdant alpine brush and forest below limestone bluffs. These limestone terraces rich in organic material are lightly covered with calcareous sand and sit between 250-400 meters of altitude. His labels are an ode to the Valcamonica petroglyphs and are without DOC classification, and he focuses on Nebbiolo and Erbanno, the latter a Lambrusco family variety. His still red wines are naturally fermented with full stem inclusion and principally age in old concrete vats (with the Nebbiolo 1703 on skins and stems for six months!). Sulfites are used sparingly (when used at all) with his metodo classico sparkling wines aged for 18 months on their lees with no added sulfites or dosage.