Country and Region:
Sfursat di Valtellina DOCG
Grape Varieties :
For 5 Stelle, the finest vines are chosen from sub-zones of Inferno, Grumello and Fracia.
The vines are trained using the arched variant of the Guyot system (3,500 vines/hectare) on terraces well exposed to the south at an altitude of 400-450 metres on loose shallow sandy-loamy soils, and yield 60 quintals/hectare.
For Sfursat 5 Stelle DOCG, only 35% of the grapes, meticulously selected by hand, are selected after the bunches are raisined.
The selection of the Nebbiolo (Chiavennasca) bunches for this vintage began at the end of September and ended at the beginning of October. The harvested bunches were placed in crates (only one layer, max. 4 kg per box) and allowed to dry naturally (using the ‘appassimento’) in a drying loft, where they lost about 30% of their weight. In mid-January, at the end of raisining, the grapes were destemmed and pressed getting to the cellar at a temperature of 4°C, here they stayed for 3 days in cryomaceration (to allow aromas to develop), then fermented for 12 days at 25°/26°C. The vinification of the Sfursat lasted until the end of February. Towards the end of fermentation, after a 24-hour period in vats, the wine was transferred to new French barriques from Allier and Nevers for 20 months, where alcoholic and malolactic fermentation was completed. The wine matures in the bottle for about 6 months before release on to the market.
Sfursat is the same process as Amarone known as 'appassimento', whereby small clusters of sun-exposed grapes are kept on the vines as long as possible to ripen. In late September, highly skilled workers harvest the grapes by hand and place them in wooden crates – in a single layer to avoid brusing. Next, they’re taken back to fruit sheds (by helicopter!) to dry in a cool, well-ventilated area for 100 days. 95 points - Wine Enthusiast, 92 points – Wine Spectator, Tre Bicchieri – Gambero Rosso, 5 Grappoli – Duemilavini ’16, Tre Stelle – I Vino di Veronelli ‘16