Grapes Produced only with Nebbiolo grapes, locally called "Chiavennasca" carefully selected and left dry on the mats for about 3 months to garantee an alcoholic graduation more than 14,5%. 

Features and curiosity The drying of grapes involve the decrease of acidity and the making of particular aromatic substances that make Sforzato a wine not comparable with others wines of Valtellina, marked by great structure, round and persistent. The wine DOCG (controlled and guaranteed origin denomination) "Sforzato di Valtellina" or "Sfursat di Valtellina" must have an ageing and refining of 20 months, 12 of them in wooden barrels.

Productivity~ 60 q/Ha selecting the best grapes for drying.

Yield in wine 50%

Vineyards Falling on the raetic side from east to west with south exposition to the sun in the production zones of Valtellina Superiore Grumello and Valgella in the communes of Sondrio, Montagna in Valtellina and Teglio at an altitude between 400 and 500 meters a.s.l. Sandy soil, water permeable, moderatly deep.

Vinification Dryed grapes, vinified to the end of december, fermentation "a cappello sommerso" (cover submersion method) for 15-20 days at a controlled temperature.

Aging 18 months in oak barrels of average capacity, then in stainless steel tanks and refines in bottle at least 8 months.

Organoleptic features Ruby red colour that comes garnet red with the ageing. Intense and complex scent, coming from the concentration reached with the drying of the grapes. The aromas thet comes from the drying, gave to this austere wine a big finesse and intensity.

Aging Stored in a suitable place it can be aged for more than 10 years.

Gastronomical matching Game, old cheese.

Alcoholic content 15% vol.

Service temperature 18° C. (pouring in large glasses )

Total acidity~ 5,8 g/l

Esctract~ 33 g/l

Leavings sugars~ 3 g/l