The strength of the mountain
Wine lovers are well-known for the names Vigna Fracia and Sfursat Carlo Negri, two iconic labels from the Nino Negri winery, now involved in an ambitious winemaking project that connects terroir and experimentation.
Pairings to try
The Nino Negri 3000 project also includes a collaboration with chef Alessandro Negrini, a native of Valtellina who helms the Michelin-starred restaurant Aimo e Nadia, along with Fabio Pisani and Stefania Moroni. His cuisine, which brings a deep understanding of Alpine ingredients and local traditions to the dishes, pairs perfectly with Nino Negri wines, so the winery asked him to create two dishes inspired by the two wines aged at high altitude. For the Vigna Fracia 2016, Alessandro created asparagus, mountain walnuts, egg yolk, mixed salad from the Orobie Alps, and root sauce, while the Sfursat Carlo Negri 2016 served as inspiration for the Gran Riserva Carnaroli risotto with mascherpa cheese from the Bitto valleys, toasted hazelnut cream, and Nebbiolo di Valtellina vinegar. Both recipes, capable of harmoniously blending the bond between mountains and nature, further amplify the story of Nino Negri 3000, that of a territory whose history and flavours are rooted in the rock of the Alps.