Description
Sforzato di Valtellina DOCG, produced only in the best vintages with grapes selected from Tenuta Scerscé vineyards. A wine that expresses all the potential of a Nebbiolo cared bunch by bunch, left to dry in order to concentrate sugar, aroma, color and taste, to give "a something” that is hard to forget.
Details
Perfume
Color
Taste
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 2008
- Oenologist: Attilio Pagli
- Bottles produced: 27.000
- Hectares: 6
She graduated in law in Milan after a research thesis at the University of Paris Sorbonne, Pantheon Assas II, which holds her for about two years in Paris. To continue her studies she worked in a restaurant as hôtesse d'accueil and over time she passionated about good food and good wine.
Paris School of taste, for this is worth mentioning it. She returned to Italy and she decided to pursue a legal career. Thanks to a collaboration in Milan, a few years later she began a career that allows her to specialize in international law with particular reference to the internationalization of enterprises.
Passionate about Nebbiolo and forward-looking in her corporate vision, she takes on the challenge in every sense, as the Valtellina is known for its "quality viticulture".
Initially a hobby, then she realizes that she is more and more attracted to this fascinating world to the point of deciding to follow firsthand both the production and related activities. Today the company has invested acquiring land vineyards and planning a cellar of its own. Read more
| Name | Scersce Infinito Sforzato di Valtellina 2019 |
|---|---|
| Type | Red still |
| Denomination | Sfursat di Valtellina DOCG |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Tenuta Scersce |
| Origin | Tirano (SO) |
| Climate | Altitude: 550-750 m. a.s.l. |
| Soil composition | Porous sandy stratum with abundant minerals, moderately deep and permeable to water. |
| Yield per hectare | Approximately 60 q.li/ha depending on the year’s best, selection of the best bunches. |
| Harvest | First week of October. Striclty manual harvest, in boxes. |
| Wine making | Drying until 11th December. On average, the pressing is done after December 24th. It follows classical natural red vinification of about 20 days and a maceration on the peels of at least 7 days. During the slow fermentation pumping over and punching are made to promote contact of the liquid with the peels. To the benefit of oxygenation, extraction of colors ands scents. |
| Aging | In oak barrels for at least 24 months, followed by 8 0 months in bottle. |
| Total acidity | 5.4 gr/L |
| Allergens | Contains sulphites |

