Country and Region:
Sforzato di Valtellina DOCG
Grape Varieties :
Produced from 100% Nebbiolo (Chiavennasca) grapes, picked by hand from prime vineyard locations in the zones of Valtellina and Valtellina Superiore on the slopes of the Rhaetian Alps, along the right-hand bank of the River Adda.
The vineyards are exposed towards the south at an altitude ranging from 350 to 500 metres while the vines are cultivated using the guyot system. The loose and sandy, shallow and not very fertile soil is supported by dry walls.
The grapes are hand picked in the second half of September and the grapes were allowed to dry naturally, for 3 months, in boxes where they lost between 30 and 35% of their weight.
The grapes were were vinified at the beginning of January in a temperature-controlled vinifier with prolonged maceration (16 days). After a period in steel containers, the wine was transferred to 32 and 52 hl French oak barrels for 24 months ageing.
Sfursat is the same process as Amarone known as appassimento, whereby small clusters of sun-exposed grapes are kept on the vines as long as possible to ripen. In late September, highly skilled workers harvest the grapes by hand and place them in wooden crates – in a single layer to avoid brusing. Next, they’re taken back to fruit sheds (by helicopter!) to dry in a cool, well-ventilated area for 100 days.