A wine of uncommon texture and intrigue, it eloquently mirrors Valtellina’s pedoclimatic features and highlights a sumptuous body embraced by odorous memories of plum, jam, red fruits and green pepper accompanied by a remarkable acid-tannic range. Warm and vigorous, the fruit and the spices coherently re-emerge on the palate converging into an elegant long finish.
To try with chunks of mature Bitto cheese, or to sip as a complement to a great roast or an exquisite fillet steak.
Obtained from the vinification of Nebbiolo grapes patiently dried in “fruttaio” rooms in order to concentrate the sugars and flavors created by natural dehydration, the Sforzato, mentioned in literature with increasing frequency from the Eighteenth Century, was launched on the market in 1946 by Pietro Plozza.
The grapes are dried for 3 months before fermentation and the wine is aged for 8 months in used french oak barriques followed by 24 months in chestnut casks.
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