Description
Appellation: Sforzato di Valtellina
Alcohol: 15.5%
Grape: Nebbiolo (Chiavennasca).
Where: Municipalities of Sondrio and Teglio.
Vineyard Orientation and Elevation: South, 400 – 650 above sea level
Terroir: Silty-sand with sub-acidic reaction.
First Production: 1995. Wine is only produced in the best vintage years.
Harvest Period: First week of October. Strictly manual harvest in plastic boxes.
Vintage Evaluation: Valtellina’s wine quality standards are redefined by harvests. Both wines produced with the drying method and those produced with fresh grapes revealed good structure, wide olfactory range and excellent balance.
Yield: 75 q.li/ha
Wine-Making Process: The grapes harvested are left drying in stackable plastic boxes until December/January. They will develop a high sugar concentration and a peculiar aroma through bunch dehydration—low-temperature skin pre-fermentation for about 60 hours followed by controlled temperature maceration with regular mixing of the pomace.
Ageing: In new French oak barriques over 16 -18 months. Bottle ageing takes place in dark, cool cellars for at least two years before being sold.
- alcoholic content: 15,34 % Vol.
- sugars g/l: 4,4
- total dry extract g/l: l: 31,5
- acidity g/l: 6,29
- total SO2 mg/l: 92
It is a fine wine with a big structure.
Garnet red colour. Intense aroma, with hints of fruit preserved in alcohol, quinine and tobacco. Big in mouth with strong but well-balanced tannins thanks to rich flesh. Persistent finish. This wine matches with mature cheeses, particularly “Bitto” cheese. Excellent also with red meat and game. Recommended serving temperature: 16- 18°C in large glasses.
Recommended serving temperature: 18°.
Grapes: Nebbiolo (Chiavennasca).
Alcohol: 15.5%
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