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The most elegant Nebbiolo
Sforzato is harvested late and allowed to dry, then aged for 3 years before release. What could be quite heavy is instead brilliantly concentrated, yet still fresh. Made from the best Nebbiolo dried grapes of Valtellina Superiore area. 2018 Gold Medal - Vintage 2014 at the CERVIM Mountain Wine Summit
The best Nebbiolo grapes are dried for 2 months in the “fruttaio” a ventilated area on the top floor of the CasaClima Wine cellar.
The fruit caresses the palate and brings an extended feeling of warmth, best shared in good company. The label portrays the ancestry of the court and it's people.
From grapes grown in the Valtellina Superiore area in the districts of Berbenno, Sondrio, Montagna e Teglio, between 350 and 500 metres above sea level
Full bodied, macerated for 18 days, matured for 18 months in oak casks and further aged in the bottle for 10 months
2018 | Gold Medal - Vintage 2014 at the CERVIM Mountain Wine Summit
|Style||Red, Still, Dry|
|Last Tasted||1 Oct 2018|
|Aged In||Barrel (new), Barrel (old)|
|Key Features||Late Harvest, Reserve, "Slow Wine", Old Vines, Carbon Neutral, Single Vineyard, Vegetarian and Vegan|
|Available from||Dorset Wine, Lloyds Wines, The Solent Cellar, Vinarius London|
|Bought In (year)||2018|
Vinification: The grapes are left to dry until early December, after the drying they’re carefully selected at the sorting table where not perfectly intact or affected by mold grapes are eliminated . After a delicate de-stemming the grapes are lightly pressed sent to stainless steel tanks where the alcoholic fermentation takes place in 18 days of maceration
of the skins in the must at the temperature of 25 ° C . After pressing the wine undergoes malolactic fermentation in French oak barrels in which the aging continues for 18 months. In the end the wine is aged in the bottle for another 10 months before its release.