Valtellina

Alfio Mozzi’s Sforzato di Valtellina is produced in the Teglio area, within the Valgella subzone, from vineyards situated between 450 and 600 metres altitude on steep dry-stone terraces. Sandy, stony soils of granitic and morainic origin ensure excellent drainage and a natural mineral finesse. The Alpine climate—dry, breezy and with marked temperature variations—allows slow, even ripening, ideal for Nebbiolo destined for drying. Only the healthiest, loosely packed clusters are selected for Sforzato. Grape variety: 100% Nebbiolo (Chiavennasca). Drying process: The grapes rest in a well-ventilated drying loft for about 90–100 days, losing 35–40% of their water. The entirely natural drying process concentrates aromas, sugars and structure while preserving the characteristic purity and finesse of mountain Nebbiolo. Winemaking: After drying, the grapes are pressed and the dense, cool must undergoes slow fermentation in stainless steel with extended skin contact. Ageing continues for 24 months in oak casks of various sizes, followed by at least 12 months of bottle refinement. Appearance: Deep, bright garnet red.