DOCG Sforzato di Valtellina
|Composition of the land
||Dissolved soils with acid reaction.
||Cryo-maceration for 2 days and then fermentation with maceration in fermentation vats under controlled temperatures. Use of selected yeast strain with high power alcohol.
||The fermentation and the maturation processes are carried out in new "Allier" barriques of French oak, lightly toasted, over a period of 15 months. Then the next important stage: a minimum of 12 months of refining in the bottles in cool, dark cellars before arriving on the market.
||Red meat, game and matured cheese.