TYPE Sforzato di Valtellina DOCG
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 color.
BOUQUET Complex and rich scent ranging from aromatic herbs to sour cherries in alcohol with notes of cinchona and tobacco.
PAIRINGS Red meats, game and aged cheeses.
TASTE In the mouth it is rich, with powerful tannins, well harmonized with the fatness of the pulp. Endless ending
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 particular rooms
AGING Withering at 500 m asl for about two months. Aging in small oak barrels for 18 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.