Grumello is one of the historic subzones of Valtellina Superiore in northern Italy, where Nebbiolo, known locally as Chiavennasca, is grown on steep alpine terraces. This Aldo Rainoldi bottling shows the fresher, more lifted side of Valtellina’s Nebbiolo.
Red cherry, wild strawberry and a hint of rose sit alongside a gentle savoury note. The tannins are present but fine, giving shape without weight.
Medium-bodied and precise, with the freshness that comes from altitude rather than power. The Aldo Rainoldi Grumello 2022 is approachable now with air, though it should settle and gain complexity over the next five to eight years.
Aldo Rainoldi is one of the long-established names of Valtellina. The family began bottling their own wines in 1925 and the estate remains family-run today, farming parcels across several of the region’s historic areas including Grumello, Sassella and Inferno.
The Grumello vineyards lie to the east of Sondrio on sandy soils over granite rock, supported by steep stone terraces that must be worked entirely by hand. Long daylight hours and wide swings between day and night temperatures help preserve acidity and aromatic lift.
After fermentation the wine is aged in large oak casks rather than small barrels. This keeps the focus on fruit and structure rather than overt oak character. Rainoldi’s wines are widely regarded as reliable expressions of Valtellina’s alpine Nebbiolo, favouring clarity and balance over weight.
Food Pairing
Valtellina wines are made for the table.
- Bresaola or other air-dried beef
- Mushroom risotto
- Osso buco or slow-cooked veal
- Roast pork with herbs
- Hard Alpine cheeses such as Bitto or aged Parmigiano Reggiano
Serve slightly below room temperature. A short decant will help.