From a walled clos first planted by Benedictine nuns in 1100, this Nebbiolo—called Chiavennasca locally—emerges from the Sassella subzone of Valtellina at 400–600 meters elevation. The ancient monastery vineyard sits on sandy glacial soils tinged red with iron oxide, producing hand-harvested grapes that ferment before aging 12 months in various wood formats. The 2019 Riserva captures mountain Nebbiolo's mineral precision: structured tannins, fine complexity, and savory minerality rooted in a millennium of winemaking tradition.