Zanolari, Valtellina Zanolari, Valtellina Zanola…

Country: Italy
Region: Valtellina
Vinification: The Sforzato is produced in a similar way to the Amarone in Valpolicella, but with just one grape variety: the noble Nebbiolo grape. In the fruttai, as the drying rooms are called in Valtellina, the whole grapes are dried for 4 months until they have lost 40% of their original weight. Drying takes place partly on wooden grids, wooden boxes or in flat plastic crates. During this process, they lose water and develop a high concentration of sugar and all other ingredients. Around 500g/sqm are harvested. The grapes dry out in the fruttai for 60 to 70 days. Mash fermentation for 15 to 17 days in 130 hl fermentation vats with automatic pigeage - the pressing down of the pomace cap during the mash fermentation. The Sforzato matures for 18 months in large wooden barrels.
Culinary recommendation: Large cuts of beef and veal. Then poultry cooked whole. Hearty stews. Grilled vegetables. Cheese, perhaps not too mature, served with fruit confit or honey. A crispy fresh rösti fried in butter with cheese and bacon. Raw ham from a wild boar, a flatbread and some cheese = simple food and great wine. Pairs perfectly with Vivaldi's Four Seasons without food.
Aroma & taste: Dense ruby red in color. Sweet, powerful bouquet, some cassis, rock candy and cold smoked roast aromas. A powerful body accompanies the rich aromas. It is balanced with fine sandy tannins and a creamy melt. Great length with a sweet, seductive finish.

Return excluded