Sforzato di Valtellina DOCG
Harvest: Manual, in crates of 4.5-5 kg (one layer of grapes per crate) Partial drying: the grapes are left to dry in our well aired storage facility for about 3 months, losing up to 30% water, thereby concentrating all the other components
After destemming and crushing, the must is cooled to 5-7°C for several days and then heated to 24°C, at which point the temperature-controlled fermentation begins. Maceration on the skins for approx. 20 days. Following malolactic fermentation, the wine matures in untoasted oak barrels.
Aging in barrels: 24 months in oak barrels of 5,5 and 10 hL
Aging in bottles: 12 months