A singular maturation, among the peaks of flavor
Where the trail ends, our story begins. Here, where the sky is closer, the air is clearer, and time slows down, Nino Negri 3000 is born. A bold idea, crafted to refine in the heights what comes to life in the valley, pushing taste towards new expressions.
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High altitude where wine transforms
L’alta quota dove il vino si trasforma
L’alta quota dove il vino si trasforma
For over a century, the Nino Negri winery, in the heart of Valtellina, has been transforming Nebbiolo grapes from historic terraced vineyards into wines that embody the region’s true character. Tradition and innovation shape every stage – from vineyard to bottle.
At 3,000 meters, nestled between rocky cliffs and endless views, our bottles are preserved in truly unique conditions. At high altitudes, reduced oxygen and cooler temperatures slow the aging process, allowing the wines to evolve gradually, gaining freshness, harmony and longevity, and guiding them toward unexplored nuances.
The Nino Negri 3000 project took shape in 2016: 3,000 magnums of two wines symbolic of our winery and mountain viticulture—Vigna Fracia Valtellina Superiore 2016 and Sforzato di Valtellina DOCG Carlo Negri 2016.
Two expressions of Nebbiolo, born in the same valley but shaped by different paths: one through classic red vinification, the other, appassimento—a traditional technique of drying grapes to concentrate flavor and richness.
After a few years in the valley, the magnums embarked on a long journey to high altitude and were stored inside two mountain cellars built on the rock— Heaven 3000 in Bormio and Ristoro Carosello 3000 in Livigno. Here, a new waiting period began.
The Nino Negri 3000 project took shape in 2016: 3,000 magnums of two wines symbolic of our winery and mountain viticulture—Vigna Fracia Valtellina Superiore 2016 and Sforzato di Valtellina DOCG Carlo Negri 2016.
After a few years in the valley, the magnums embarked on a long journey to high altitude and were stored inside two mountain cellars built on the rock— Heaven 3000 in Bormio and Ristoro Carosello 3000 in Livigno. Here, a new waiting period began.
Two expressions of Nebbiolo, born in the same valley but shaped by different paths: one through classic red vinification, the other, appassimento—a traditional technique of drying grapes to concentrate flavor and richness.
A TASTE OF ALTITUDE
In 2026, for the first time, the wines from the Nino Negri 3000 project will leave the summit to be tasted and presented to the public. After ten years of aging, this moment marks the end of the wait and the beginning of something unique. 2,600 numbered magnums, aged among the Alps, are available for pre-order. A rare opportunity for those who value time, patience, and the desire to surpass every limit in pursuit of new heights of flavor.
