Rainoldi
Sfursat di Valtellina Fruttaio Ca Rizzieri 2022
| Denomination | DOCG Sforzato di Valtellina |
|---|---|
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Nebbiolo |
| Aging | Fermentation and maturation take place in new French oak "Allier" barriques with light toasting for 15 months; this is followed by bottle ageing for over 12 months in cool, dark cellars before being released for sale. |
- Name and vintage: Sforzato di Valtellina DOCG 2022, still red wine from Lombardy
- Grapes and vineyards: 100% Nebbiolo (Chiavennasca) from terraced vineyards between 400 and 650 metres, south-facing
- Drying technique: natural drying on racks at Ca’ Rizzieri for around 90 days
- Ageing: 15-18 months in Allier barriques, followed by at least 12 months in bottle
- Profile and serving: intense, structured; decant for 1 hour, serve at 16-18°C; 16.5% vol
Description
What kind of wine it is
Sfursat di Valtellina Fruttaio Ca’ Rizzieri is a still red wine produced by Rainoldi in Lombardy, in the Sforzato di Valtellina area. It is made exclusively from Nebbiolo grapes, locally known as Chiavennasca. The bouquet is intense and enveloping, with notes of preserved fruit, toasted hazelnut and cocoa, enhanced by subtle hints of cinchona and cinnamon. On the palate, it displays a full-bodied and structured style, with an austere yet harmonious character. The powerful tannins are perfectly integrated into the texture, leading to an extremely long and persistent finish.
Where it comes from
This wine originates from the terraced vineyards of Valtellina, where the vines are trained on trellises with a favourable southern exposure. The plants grow at altitudes between 400 and 650 metres, rooted in loose sandy-silty soils that are slightly acidic. These geomorphological features give the wine a decisive structure and excellent ageing potential. The drying of the grapes takes place at the Ca’ Rizzieri drying loft at around 500 metres above sea level, where the dry and well-ventilated climate allows for regular dehydration of the bunches. Production is limited to only those vintages that guarantee excellent quality.
How it is produced
The grapes are hand-harvested at the beginning of October, selecting only those bunches that have reached perfect ripeness. The grapes undergo a natural drying process on racks for about ninety days, a crucial step to concentrate the sugars and develop complex aromas. Before fermentation, a sixty-hour cryomaceration is carried out. Vinification continues with maceration at a controlled temperature and regular pumping over, followed by malolactic fermentation in spring. Maturation takes place in Allier French oak barrels for 15-18 months, followed by glass ageing in cool, dark cellars before release.
History and Curiosities
Produced by the Rainoldi winery exclusively in the finest vintages, this majestic wine is born from a rigorous selection of Nebbiolo grapes. Its allure lies in the lengthy natural drying process: the bunches rest for 90 days on racks at Ca’ Rizzieri, 500 metres above sea level, in a dry and ideal climate. This ancient technique concentrates the aromas, which are then enhanced by 15 months of maturation in French Allier oak barriques. Thus is created a powerful Sfursat di Valtellina DOCG, a symbol of heroic viticulture since 1925.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1925
- Oenologist: Aldo Rainoldi
- Bottles produced: 220.000
- Hectares: 10
At the beginning of the "Casa vinicola Aldo Rainoldi" the firm enjoyed a period of outstanding success characterised by the development of foreign markets thanks to wines thet were the result of both a careful selection in the vineyard and refined wine-making expertise.
At the moment, the company's headquarters are in Chiuro, the true wine-producing heart of the Valtellina, and the company is based on the longstanding commitment of the Rainoldi family.
In addition to the production of grapes in its own vineyards, the wine estate also buys grapes from small local wine-growers, who are constantly monitored by a highly trusted company tchnician, so that the winery can produce up to 200.000 bottles per yesr. Read more
| Name | Rainoldi Sfursat di Valtellina Fruttaio Ca Rizzieri 2022 |
|---|---|
| Type | Red still |
| Denomination | Sfursat di Valtellina DOCG |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 16.5% by volume |
| Grape varieties | 100% Nebbiolo |
| Country | Italy |
| Region | Lombardy |
| Vendor | Rainoldi |
| Story | History and Curiosities Produced by the Rainoldi winery exclusively in the finest vintages, this majestic wine is born from a rigorous selection of Nebbiolo grapes. Its allure lies in the lengthy natural drying process: the bunches rest for 90 days on racks at Ca’ Rizzieri, 500 metres above sea level, in a dry and ideal climate. This ancient technique concentrates the aromas, which are then enhanced by 15 months of maturation in French Allier oak barriques. Thus is created a powerful Sfursat di Valtellina DOCG, a symbol of heroic viticulture since 1925. |
| Origin | Valtellina (Lombardia, Italia) |
| Climate | Dry and well ventilated |
| Soil composition | Loose sandy-silty soils with an acid reaction |
| Cultivation system | Espalier |
| Yield per hectare | 75 quintals/ha |
| Harvest | First week of October |
| Fermentation | 2 days |
| Production technique | Appassimento (natural drying of the grapes) on racks in a drying room |
| Wine making | Cryomaceration for 2 days, followed by fermentation with maceration in vinification tanks equipped with temperature control; use of selected yeast strains with high alcohol-producing capacity. |
| Aging | Fermentation and maturation take place in new French oak "Allier" barriques with light toasting for 15 months; this is followed by bottle ageing for over 12 months in cool, dark cellars before being released for sale. |
| Allergens | Contains sulphites |