Drying

This technique dating back to the early 17th century was reserved for the production of a prestigious wine called Sforzato or Sfursat in dialectal jargon.

The grapes destined for the production of “Sfursat” can come both from the Doc Rosso di Valtellina area and from the Valtellina Superiore Docg provided that the yield is contained within 80 quintals / ha and the bunches are chosen according to the following factors:

  • loosely packed bunches;
  • flawless health;
  • perfectly intact skin.

Chiavennasca (Nebbiolo) grapes are harvested in the first ten days of October. Carefully arranged in small boxes of 5 – 6 kg or on racks, they are then left to dry in particular ventilated rooms called “fruttai” until the beginning of December, so that the weight loss reaches 30% – 32% of the initial weight. It follows a concentration of sugars, polyphenols and aromas such as to give a dry wine, with great personality and fineness, suitable for the most varied occasions and gastronomic pairings.

Fruttaio Ca’Rizzieri

Sforzato di Valtellina Docg

First year of production 1995
Nebbiolo (Chiavennasca)
Vineyards belonging to the "Valtellina Superiore Docg" and "Rosso di Valtellina Doc" areas
South, 400 - 650 m a.s.l.
75 q.li/ha
Drying at 500 m a.s.l. for about two months. Aging in small oak barrels for about 18 months. Pre-bottling assembly in steel tanks for about 2 months. The aging in the bottle takes place in dark and cool cellars for at least one year before marketing.
Wine with great structure and elegance produced only in the best vintages. Intense ruby red colour. Complex and rich scent that ranges from aromatic herbs to black cherry in alcohol with hints of cinchona and tobacco. In the mouth it is full, enveloping, with powerful tannins but well harmonized by drying. Endless finish.
Red meat, game and aged cheese.
16 - 18 ° C in capable glasses that enhance its aromatic profile
0,75 L
1,5 L
3 L

Sforzato

di Valtellina Docg

First year of production 1970​
Nebbiolo (Chiavennasca)
Vineyards belonging to the "Valtellina Superiore Docg" and "Rosso di Valtellina Doc" areas
South, 400 - 650 m a.s.l.
75 q.li/ha
Drying at 350 m a.s.l. for about two months. Aging in 25 and 56 hl oak barrels for about 20 months. Pre-bottling assembly in steel tanks for about 2 months. The aging in the bottle takes place in dark and cool cellars for at least one year before marketing.
The concentrations reached and the aromas that develop with the drying make it a wine of great fineness and personality. Intense ruby red colour. Intense spicy bouquet with hints of jam and dry red flowers. Warm, vigorous, with a full, round and harmonious flavour.
Red meat, game and aged cheese.​
16 - 18 ° C in capable glasses that enhance its aromatic profile
0,375 L
0,75 L
1,5 L
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