Goes well with large pieces of beef and veal, as well as with poultry cooked in one piece, hearty stews, grilled vegetables, cheese, perhaps not too ripe varieties with fruit jam or honey, crispy fresh rösti fried in butter with cheese and bacon and raw ham from the wild boar.

Sforzato is produced in a similar way to Amarone in Valpolicella, but with just one type of grape: the noble Nebbiolo grape. In Fruttai, which is what the drying rooms in Valtellina are called, the whole grapes are dried for 4 months until they have lost 40% of their original weight. Drying is sometimes carried out on wooden grates, wooden crates or in flat plastic boxes. In the process, they lose water and develop a high level of sugar but also a concentration of all others ingredients. Around 500 g/m² are read. Dehydration of grapes in Fruttai during 60 up to 70 days. 15 to 17 days of mash fermentation in 130 hl fermentation barrels with automatic pigeage - Pressing down the pomace during mash fermentation. Sforzato matures for 18 months in large wooden barrels.

Allergy information: Contains sulfites