The Sella family’s history of growing grapes and making wine in Lessona began in 1671; for over three centuries, they have remained a proud, family run operation. Continuing tradition from the 17th century, they still focus production on indigenous Italian varieties, primarily Nebbiolo with small amounts of Croatina and Vespolina. They own vineyards in both Lessona and Bramaterra, and make a small array of exclusive wines that show how well the family has perfected its practices over the years. In Lessona, the vineyards are heavily influenced by the hot summers from the Mediterranean to the south, and contrasted by the piercing cold winds from the imposing Swiss Alps to the north. Perhaps the most important variable shaping these wines is the soil -- Lessona is home to deep iron-red, magnesium-rich sandy soils. This hyper acidic, quick draining soil creates Nebbiolo with unique brightness and energy.  This is Nebbiolo for lovers of Chambolle Musigny. And better yet, due to the wines’ ample acidity and the absence of heavy handed cellar tricks, these wines evolve and improve in the cellar for decades on end. In New York City, it’s not uncommon to find vintages of Nebbiolo from this region from the 1960’s and 1970’s—and the wines are still alive and on fire to this day!

The vineyards of Tenute Sella Lessona are situated on hillsides covered in indigenous wild flowers and herbs. Left relatively wild, the vineyards maintain a natural ecosystem and are not inundated with chemicals or herbicides—only natural manure is used for fertilizer. Farming the vines and harvesting the grapes is done entirely by hand. Fermentation is carried out in stainless steel tanks before extended aging in large, neutral Slavonian oak barrels. The cellar here is extremely rudimentary with no modern pumps or machinery. It’s like going back in time.