The Sforzato wine you will not forget
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 “fruttai” until 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
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
0,75 L
1,5 L
