| 歷史 |
The Sforzato, is one of the finest and best known wines of Valtellina. A noble wine with unique characteristics, it is made with Nebbiolo grapes dried for a long time after the harvest. |
| 釀造 |
Once the drying process has been completed, the grapes are dehydrated (deflated), due to the loss of about 35-40% of the vegetable water, and with a high concentration of aromas and grape sugars. It is the moment of their pressing: the grapes are separated from the stalk, they are pressed and a very dense and cold must is obtained because the winter storage has also strongly lowered the temperature of the grapes. This must, placed in the vats, slowly starts the process of alcoholic fermentation, which in many cases lasts for several weeks. During fermentation, all the sugars that the grapes have concentrated are transformed into alcohol, creating a structured wine, full-bodied and rich in aromas and extracts: qualities for which it is presumed that the name "sforzato", that is, made robust and powerful, was derived. |
| 陳年 |
At this point the wine is made but it is still, though powerful, rough and rustic. It needs a right period of aging and respectful and patient rest. This operation is completed with an adequate aging in oak barrels and barriques, at a constant temperature, for a time that varies depending on the power of the year between 18 and 30 months. After another 6-8 months of refinement in the bottle is ready for tasting. |
| 匹配 |
An aristocratic and highly prized wine, it is also a meditation wine, a happy combination with roasts and noble game. |