Sfursat di Valtellina DOCG 2019 - ALDO RAINOLDI

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 Before vinification, the harvest is delayed to prolong the ripening of the bunches on the plant and then the grapes are dried for at least 90 days to reduce the water content and further concentrate the sugars

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. The concentrations reached and the aromas that develop with drying make it a wine of great finesse and personality.

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.