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

The grapes used to produce “Sfursat” can come from both the Rosso di Valtellina DOC area and Valtellina Superiore DOCG area provided that the yield is contained within 80 quintals per hectare and the bunches are chosen according to the following factors:

  • open 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 special ventilated rooms called fruttaiuntil early December, so that the weight loss reaches 30% – 32% of the initial weight. The result is a concentration of sugars, polyphenols and aromas such as to produce a dry wine with great personality and finesse, suitable for the most varied occasions and food-wine 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 18 months. Assemblage in steel tanks before bottling and left to rest for 2 months. The aging in the bottle takes place in a dark and cool cellar for at least one year before being placed on the market.
Wine with great structure and elegance produced only in the best vintages. Intense ruby red colour. Complex and rich bouquet 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 mature cheeses
16 - 18 ° C in large 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 20 months. Assemblage in steel tanks before bottling and left to rest for 2 months. The aging in the bottle takes place in a dark and cool cellar for at least one year before being placed on the market.
The concentrations reached and the aromas that develop with drying make it a wine of great finesse and personality. Intense ruby red colour. Rich and spicy bouquet with hints of jam and dried red flowers. Warm, vigorous, with a full, round and harmonious flavour.
Red meat, game and mature cheeses
16 - 18 ° C in large glasses that enhance its aromatic profile.
0,375 L
0,75 L
1,5 L
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