Zanolari Sforzato 2013 75cl

Sforzato, Sforzato di Valtellina DOCG Country: Italy Region: Valtellina Volume percent: 14.5%

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Description

Producer:	It all began in 1875 with tobacco in the village of Zalende in Poschiavelli near the Italian border with the city of Tirano. Tobacco dried its mouth and so it was obvious that something liquid had to be made. Since then, two names have become one term: Veltliner & Zanolari. But never with own Rebbesitz. The wines from the variety Nebbiolo have always been bought by Zanolari as young wine and bottled after maturing in their own cellar. In 1880, the company moved to the Graubünden capital of Chur, because the location was much better suited for business development and expansion. There were probably only a few Swiss households and restaurants, where in the 50s to 80s no box of wine from Zanolari Chur stood. Zanolari selects and still buys the wines locally. Our goal is not to turn dense Nebbiolo into dense and concentrated southern Italians. But color, fruit and a discreet oak barrage are mandatory. And we never forget the big story - the labels always reflect elements that have already been on the market. The wines are bottled in the Val Poschiavo, in Mese and in the Bündner Herrschaft.
Region	The Valtellina is experiencing a true renaissance, but few wine lovers have noticed it yet. The region is climatically extremely favored for the high-quality viticulture. The Nebbiolo grape feels just right on the granite floors of the steep terraces. A light wind rushes through the Valtellina almost every day and dries the grapes after a wet night, so the rottenness is almost a foreign thing in this region. The quality level is very high and the notorious * liter qualities * are a thing of the past. Valtellina, much praised since Roman times, is one of the few places outside Piedmont where the Nebbiolo grape thrives. Veltlin is the second largest producer of Nebbiolo grapes after Piedmont.
Variety:	Nebbiolo
Production	The Sforzato is produced similar to the Amarone in the Valpolicella, but with only one grape variety: the noble NebbioloTree. In the Fruttai; this is the name of the drying rooms in Valtellina, where the grapes are dried for 4 months until they lose 40% of their original weight. The drying takes place partly on wooden lattices, wooden boxes or in flat plastic boxes. They lose water and develop a high sugar concentration as well as a concentration of all other ingredients. Read about 500g / sqm. Dehydration of the grapes in the Fruttai for 60 to 70 days. 15 to 17 days fermentation in 130 liter fermentation barrels with automatic Pigeage - pressing down the pomace during mash fermentation. For 18 months the Sforzato matures in large wooden barrels.
Tasting Note:	Dense ruby red in color. Sweet, strong bouquet, some cassis, candy and cold smoky aromas. A strong body accompanies the lush aroma. It is balanced with fine-sandy tannin and creamy smelt. Great length with sweet seductive finish.
Maturity:	Year + 10 years
Enjoy With:	Big pieces of beef and veal. Then poultry cooked whole piece. Hearty stews. Grill vegetables. Cheese maybe not served to mature varieties with fruit confit or honey. A crispy fried in butter fresh rösti with cheese and bacon. Raw ham from the Wildsau, a flatbread and some cheese are enough = simple food and great wine. Fits without food to Vivaldi's Four Seasons.

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Shipping: Plus CHF 9.90 shipping. Delivery in about 5 days (Monday to Friday).
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