This technique dating back to the early 17th century was reserved for the production of a prestigious wine called Sforzato or Sfursat in dialect jargon.
The grapes destined for the production of "Sfursat" can come from both the DOC Rosso di Valtellina area and the Valtellina Superiore Docg as long as the yield is contained within 80 quintals / ha and the bunches chosen as:
- scatter them
- of impeccable health
- with perfectly intact peel.
Chiavennasca (Nebbiolo) grapes are harvested in the first ten days of October. Carefully arranged in small boxes of 5 - 6 kg or on racks, they are then left to dry in special ventilated rooms called "fruit rooms" until early December so that the weight loss reaches 30% - 32% of the initial weight. It achieves a concentration of sugars, polyphenols and aromas such as to give a dry wine, with great personality and finesse, suitable for the most varied occasions and gastronomic combinations.
Vineyards location: Vineyards belonging to the “Valtellina Superiore Docg” and “Rosso di Valtellina Doc” areas
Grape varieties: Nebbiolo (Chiavennasca), 400 - 650 m s.l.m., 75 q.li/ha
Tasting notes: The concentrations reached and the aromas that develop with drying make it a wine of great finesse and personality. Intense ruby red colour. Rich and spicy bouquet with hints of jam and dried red flowers. Warm, vigorous, with a full, round and harmonious flavour.
Vinification: Drying at 350 m a.s.l. for about two months. Aging in 25 and 56 hl oak barrels for 20 months. Assemblage in steel tanks before bottling and left to rest for 2 months. The aging in the bottle takes place in a dark and cool cellar for at least one year before being placed on the market.
Alcohol content: 14,5%
Food pairings: Red meat, game and mature cheeses.
Serve at: 16 - 18 ° C in large glasses that enhance its aromatic profile.