Manufacturer: PIETRO NERA

Denomination: Sforzato di Valtellina D.O.C.G.
Grapes: Produced only with Nebbiolo grapes, locally called "Chiavennasca" carefully selected and left dry on the mats for about 3 months to garantee an alcoholic graduation more than 14,5%.
Features and curiosity: The drying of the grapes brings to a lower acidity and to an higer grade of alcohol and its softness differentiate Sforzato from all others wines of Valtellina. It has an intense, alcoholic and persistent perfume, with a violet background. This wine must have an ageing and a refining at least 20 months, 12 of them in wooden barrels.
Productivity: ~ 60 q/Ha selecting the best grapes for drying.
Yeld in wine: 50%
Vineyards: Falling on the raetic side from east to west with south exposition to the sun in the production zones of Valtellina Superiore Grumello and Valgella in the communes of Sondrio, Montagna in Valtellina and Teglio at an altitude between 400 and 500 meters a.s.l. Sandy soil, water permeable, moderatly deep.
Vinification: Dryed grapes, vinified to the end of december, fermentation "a cappello sommerso" (cover submersion method) for 15-20 days at a controlled temperature.
Aging: 18 months in oak barrels of average capacity, then it rests in stainless steel tanks and refines in bottle for at least 8 months.
Organoleptic features: Ruby red colour that becomes garnet with the aging. Intense and complex scent, coming from concentration of dryed grapes. The aromas makes him an austere wine, of big finesse and forceful.
Aging: Stored in a suitable place it can be aged for more than 10 years.
Gastronomical matching: Game, old cheese.
Alcoholic content: 15% vol.
Service temperature: 18° C. (pouring in large glasses )
Total acidity: ~ 5,8 g/l
Esctract: ~ 32 g/l
Leavings sugars: ~ 3 g/l