Region: Valtellina, Piedmont, Italy

Varietal: 100% Nebbiolo

Producer: Sandro Fay stands out in Lombardy as one of the keepers of Nebbiolo (locally “Chiavennasca”) in Valtellina, a valley long overshadowed by Piedmont but steadily gaining attention for its steep vineyards and unique microclimates. The “Cà Morei” bottling is drawn from a single vineyard in the Valgella subzone that carries both history and identity—the vineyard is named for the Morelli family, with ties to the land dating back to the early 20th century. Fay’s decision to farm here organically, emphasize purity, and commit to expressing site over style marks “Cà Morei” as a wine both rooted in tradition and tuned for modern drinkers.

Vineyard & Winemaking: The Cà Morei vineyard spans about 2.5 hectares, situated at ~550 meters elevation in the Valgella sub-zone, with Nebbiolo vines trained in the Guyot system. Yields are kept modest—around 40 hectoliters per hectare. Harvest typically happens in mid-October. Fermentation begins in stainless steel, with a short maceration period (around 6 days). Following alcoholic fermentation, malolactic fermentation takes place in small oak barriques, and the wine is aged approximately 12 months in oak to build texture and integrate tannins without overwhelming the Nebbiolo’s natural lift and freshness.

Tasting Notes: The 2021 “Cà Morei” presents a vivid, slightly translucent garnet hue. Aromas unfold of wild cherry, rose petal, dried herbs, and a whisper of licorice. On the palate, it is elegant yet vibrant—fine-grained tannins support a core of red fruit (cherry, raspberry), with savory notes creeping in (dried citrus peel, forest floor) and a clean mineral finish. It’s drinking nicely now, offering charm and clarity, but has the structure to continue evolving beautifully over the next 5–7 years.