Product Description
94 points Robert Parker's Wine Advocate
"The 2015 Sfursat di Valtellina Fruttaio Ca’ Rizzieri is made from a special selection of Chiavennasca (or Nebbiolo) grapes that are air-dried on mats in the traditional fruttaio Ca’ Rizzieri building located 500 meters above sea level. Mountain breezes fuel steady ventilation and keep the clusters healthy. The wine is fermented in barrique and aged in new oak for up to 18 months with an additional year in bottle. This is a mid-weight wine that offers loads of power (with 15.5% alcohol) that spreads clear over the palate. It shows dried berry aromas of cassis and cranberry with subtle tones of bacon fat and campfire ash at the back. This is the proverbial apres-ski wine to warm your bones after a long day outdoors in the snow. Some 12,912 750-milliliter bottles, 600 magnums and 70 double magnums were produced."
94 points Wine Spectator
"An appealing note of sweet and tarry pipe smoke heralds this bright, elegant red, along with flavors of dried raspberry, spiced orange peel, fig cake and wild sage. Shows fine concentration without excessive weight, while silky tannins provide sleek definition. Drink now through 2029. Tasted twice, with consistent notes. 2,150 cases made, 30 cases imported."
Vinous Reverie Notes
Sfursat of Valtellina - This technique dating back to the early 17th century was reserved for the production of a prestigious wine called Sforzato or Sfursat in the dialectal jargon. The grapes used to produce “Sfursat” can come from both the Rosso di Valtellina DOC area and Valtellina Superiore DOCG area provided that the yield is contained within 80 quintals per hectare and the bunches are chosen according to the following factors: open bunches; flawless health; perfectly intact skin. Chiavennasca (Nebbiolo) grapes are harvested in the first ten days of October. Carefully arranged in small boxes of 5 – 6 kg or on racks, they are then left to dry in special ventilated rooms called “fruttai” until early December, so that the weight loss reaches 30% – 32% of the initial weight. The result is a concentration of sugars, polyphenols and aromas such as to produce a dry wine with great personality and finesse, suitable for the most varied occasions and food-wine pairings.
