Valtellina is Nebbiolo grown sideways on the wall of an Alpine valley — terraces so steep that everything is done by hand because nothing else is possible. Pizzo Coca is a young operation, founded in 2015 by Lorenzo Mazzucconi in a converted old dairy in Ponte in Valtellina, working just over a hectare and a half of vines plus fruit from neighbors, and turning out around fifteen thousand bottles a year. The winemaking is deliberately hands-off: hand harvest, indigenous-yeast fermentation split between barrel, concrete and steel, a 20-day maceration with gentle pumpovers, no fining, no filtering, minimal sulfur. Rosso di Valtellina is the entry point to the range, and it's Nebbiolo at its most weightless — high-altitude, translucent, and drinkable in a way Nebbiolo rarely allows itself to be.