Forced
Sforzato di Valtellina “Fruttaio di Spina” DOCG
Nebbiolo
The appeal of the Sforzato lies in the anticipation.
“Fruttaio di Spina” pays homage to the Bettini family’s historic estate and to a practice that for centuries has been one of the hallmarks of Valtellina winemaking: the natural drying of Nebbiolo grapes from the Alps. This wine captures the essence of the grape variety in an intense, refined, and deeply terroir-driven expression, showcasing all the richness and longevity of Valtellina’s great wines.
| Grapes | 100% Nebbiolo |
|---|---|
| Production area | Vineyards located in the municipality of Teglio |
| Exposure and Altitude | In the south, at an elevation of 400–500 meters above sea level. |
| Soil Characteristics | Mostly sandy, with granite rock debris. |
| Rearing System | Guyot |
| Grape Harvest | Manual |
| Wine Production | This wine is made from grapes harvested in early October, following a careful selection of Nebbiolo bunches, which are then left to dry naturally on racks or in crates for about 90 days, thanks to the cool, dry winds from the Alps. |
| Operating temperature | 16°–18° C |
Color: deep garnet red.
Aroma: intense, distinctive, ethereal.
Taste: full of character, warm, round.
