The natural air drying of the grapes increases the concentration of aromas and sugar in the must, making this specialty with a long tradition possible. The Sfursat by Nino Negri already shines on the nose with a compact variety of aromas (raspberries, jam, violets, pepper, rock). Without appearing overloaded, a wide, powerful and very complex wine unfolds on the palate with a deep berry fruit (cherry). The high alcohol content is excellently integrated into a distinctive fruit acid and grippy tannins from the Chiavennasca grape, as the Nebbiolo in Valtellina is called. This traditional sfursat ends in an almost endless finish.