The uniqueness of Sforzato di Valtellina or Sfursat di Valtellina DOCG it's embedded in its being a dry red wine expression of Nebbiolo obtained from the drying of the grapes. A wine that is rooted in the local tradition of “straining” (sforzare) the grapes to concentrate them in order to enhance greater structure and power.
Sforzato reflects the history and the culture of Valtellina, but it’s also the symbol of innovation and research.
The drying technique is the daughter of a shared heritage, of an established ability and a long study. Sforzato is a wine but also a project, it’s the identity emblem of Valtellina of today and of tomorrow.
The production of Sforzato requires commitment and dedication, right from the selection of the best Nebbiolo grapes. The focus is on the drying ability, on the art of waiting, the attention is on the care of the grapes laid in the drying room. Then there’s the activity in the cellar where it's necessary to balance the high sugar concentration without missing grace and finesse.
Sforzato is a model of territory and cultural sustainability because it creates value for producers. It's a wine faithful to Nebbiolo grapes and its territory, but also able to renew itself. Sforzato is the wine which looks at the future of Valtellina, because it’s a portrait of the territory itself, an extraordinary territory that talks about wine and is told through wine.
The Sforzato DOCG is attributed to wines obtained with at least 90% of Nebbiolo grapes. The origins of the grape is circumscribed within the wine growing territory of Valtellina, in the most suited areas. The selection is entrusted to the ability of producers and viticulturists to spot the most suitable, most ventilated and driest microparticles. The yield per hectare mustn’t exceed 80 quintals.
Grapes must be healthy, intact and slightly sparse. They are put in the traditional drying rooms where a slow drying process starts a natural dehydration of part of the grapes which has to last at least until the beginning of December. From 1st December grapes can be pressed. Sforzato wine can be put in the market just after 20 months of aging (of which at least 12 in wood) from 1st April following the harvest.