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Prevostini has a 70 years old history of winemaking and has gradually been growing the reputation not only of his own wines, but of the Valtellina region in general. Viticulture can be difficult in this marginal climate, and many vineyards have been abandoned over the last thirty years. Producers such as Prevostini however are working tirelessly to preserve the ancient terraced vineyards that line these Central Alpine mountainsides.
Wines from this region were traditionally made in the Sforzato style, by drying the grapes before fermentation, in a manner similar to Amarone in Valpolicella. This technique helps to soften and concentrate the sometimes austere qualities of the local Nebbiolo variant, known as Chiavennasca.