Vite di Roccia
Staying at the summit
Chef Alessandro Negrini for Nino Negri 3000
Alessandro Negrini, chef patron of Il luogo di Aimo e Nadia, has reached his peak and never come down. He alone can give voice to Vigna Fracia 2016 and Sforzato Carlo Negri: two wines that, at high altitude, endure for ten long years.
Where everything is different
Those who’ve been there know: nothing comes easy at the summit. Everything is a challenge.
Anyone who sets foot here must adapt to uncommon, demanding conditions—it holds true for people, and for wines as well. Only two have what it takes. The only ones from the Nino Negri selection to leave the historic ageing cellar in the heart of Valtellina, at 300 meters above sea level, and climb all the way to 3,000 meters—where no Nebbiolo has ever ventured before. That’s where they remain, for ten years that seem to stretch endlessly.
Until 2026, home is no longer the valley, but a harsh place that will transform them forever. Their names: Vigna Fracia 2016 and Sforzato Carlo Negri.
Anyone who sets foot here must adapt to uncommon, demanding conditions—it holds true for people, and for wines as well. Only two have what it takes. The only ones from the Nino Negri selection to leave the historic ageing cellar in the heart of Valtellina, at 300 meters above sea level, and climb all the way to 3,000 meters—where no Nebbiolo has ever ventured before. That’s where they remain, for ten years that seem to stretch endlessly.
Until 2026, home is no longer the valley, but a harsh place that will transform them forever. Their names: Vigna Fracia 2016 and Sforzato Carlo Negri.
A refuge to remain
In a land shaped by wine, Nino Negri took the path seasoned climbers know well: he chose the steepest ascent. He ventured into the only territory yet unexplored, building two refuges where no one had ever thought to bring wine. An ageing cellar at the highest point in Bormio, within the Heaven 3000 refuge, where 1,300 Magnums of Vigna Fracia patiently await their time.
And another on the peaks of Livigno, in the Carosello 3000 refuge, where 1,300 Magnums of Sfursat, without even noticing, undergo a slow and relentless maturation.
They entered in 2016. They’ll emerge in 2026.But they will not be the same.
And another on the peaks of Livigno, in the Carosello 3000 refuge, where 1,300 Magnums of Sfursat, without even noticing, undergo a slow and relentless maturation.
They entered in 2016. They’ll emerge in 2026.But they will not be the same.
The summit
transforms you
transforms you
The pressure drops. Oxygen is scarce. Cold is constant and absolute. Time, like everything else, seems to freeze. The pulse slows. Tick, tock.
At three thousand meters, wine endures the same strain as we do. And—like us—it responds.
Inside the bottle, movement slows. Every breath becomes precious. Everything is preserved.
Reduced pressure slows the exchange of oxygen, locking in aromatic complexity. The cold, once a ruthless adversary, turns into an unlikely ally and draws out the evolution of wine. No shortcuts.
The wine is given all the time it needs to reach its own summit: pure elegance, tenacious balance, rare harmony.
At three thousand meters, wine endures the same strain as we do. And—like us—it responds.
Inside the bottle, movement slows. Every breath becomes precious. Everything is preserved.
Reduced pressure slows the exchange of oxygen, locking in aromatic complexity. The cold, once a ruthless adversary, turns into an unlikely ally and draws out the evolution of wine. No shortcuts.
The wine is given all the time it needs to reach its own summit: pure elegance, tenacious balance, rare harmony.
Nino Negri 3000
Vigna Fracia and Sfursat Carlo Negri
Alessandro Negrini
Alessandro Negrini was born in Valtellina and trained alongside masters such as Gualtiero Marchesi and Paolo Lopriore. Since 2005, he has led Il Luogo Aimo e Nadia, awarded two Michelin stars, and with Voce Aimo e Nadia he has brought cuisine into direct dialogue with art. Named Best Chef of the Year by Identità Golose in 2018, he brings to every dish the discipline of his mountains, a deep respect for ingredients, and a contemporary reinterpretation of tradition.She joined the Salewa team in 2022.