“Sforzato” is an Italian term meaning “strained,” sforzato wines (also known as sfursat) are made in northern Italy’s Valtellina region of Lombardy in the appassimento method, similar to Amarone, by laying harvested grapes on straw mats to dry for several month.
Appassimento: natural, without mechanical forcing in the drying room for at least 2 months. Vinification: spontaneous fermentation without sulfur, long maceration, aging 18 months in large barrels and 12 months in bottle. Soils: sandy, schistose
This red wine fully express Power, yet finesse and sensitivity
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Chiavennasca 90%, Chiavennaschino 10%