TYPE Valtellina Superiore Docg. Sfurzat
PRODUCTION AREA Municipalities of Castione Andevenno, Sondrio, Tresivio, Chiuro and Teglio. 400 - 650 m asl Southern exposure Vineyards within the Valtellina Superiore Docg and Rosso di Valtellina Doc areas
VARIETY Nebbiolo (Chiavennasca) 100%
TYPE OF SOIL Sandy-silty with typically subacid reaction
VINIFICATION The harvested grapes are left to dry in boxes until December-January so that through the dehydration of the bunch the sugar content is concentrated and particular aromas develop. Pre-fermentation cryomaceration for about 60 hours, followed by maceration at a controlled temperature with continuous stirring of the marc. Malolactic fermentation by spring
COLOR Intense ruby red.
BOUQUET Complex, spicy bouquet with hints of jam and dried red flowers.
PAIRINGS This wine goes well with aged cheeses, especially Bitto. Also excellent with red meats and game
TASTE Warm, vigorous, with a full, round and harmonious flavor.
NOTES The grapes destined for the production of Sfursat can come from both the DOC Rosso di Valtellina area and the Valtellina Superiore Docg area as long as the yield is contained within 80 quintals / ha and the bunches are chosen as: sparse; 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-stands until the beginning of December so that the weight loss reaches 30% 32% of the initial weight. The result is a concentration of sugars, polyphenols and aromas such as to give a dry wine of great personality and finesse suitable for the most varied occasions and gastronomic combinations. 82Communes of Castione Andevenno and Sondrio. 290 - 630 m asl South exposure.
AGING Withering at 350 m asl for about two months. Aging in 25 and 56 hl oak barrels for 20 months. Pre-bottling assembly in steel tanks for 2 months. The refinement in the bottle takes place in dark and cool cellars for at least one year before being marketed.