Cavern Valtellina Superiore Sforzato Messere

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Cavern Valtellina Superiore Sforzato Messere

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Grapes Produced only with Nebbiolo grapes, locally called "Chiavennasca" carefully selected and left dry on the mats for about 3 months to garantee an alcoholic graduation more than 14,5%.

Features and curiosity Messere®, or Mesèr®, is an important person of the past, owner of best vineyards in the land. Whit his name it reminds the traditional excellence of wines of Valtellina from the past, which our estate makes live again today for the most demanding expert. The DOCG "Sforzato di Valtellina" o " Sfursat di Valtellina" must be aged and refine at least 20 months, 12 of them in wooden barrels.

Productivity ~ 60 q/Ha selecting the best grapes for drying.

Yield in wine 50%

Vineyards Falling on the raetic side from east to west with south exposition to the sun in the production zones of Valtellina Superiore Grumello and Valgella in the communes of Sondrio, Montagna in Valtellina and Teglio at an altitude between 350 and 450 meters a.s.l. Sandy soil, water permeable, moderatly deep. Vineyards owned by our estate.

Vinification Dryed grapes, vinified to the end of december, fermentation "a cappello sommerso" (cover submersion method) for 15-20 days at a controlled temperature.

Aging After first, important decanter, this wine is aged in small oak barrels for at least 15 months and subsequently in big oak barrels for a right period. Before selling it, there is a long ageing, at least 8 months, directly in bottle.

Organoleptic features Ruby red colour that becomes garnet with the ageing. Intense and complex scent, coming from concentration of dryed grapes. Dry fruit flavour, full, armonic and velvety.

Aging Stored in a suitable place it can be aged for more than 10 years.

Gastronomical matching Game, old cheese.

Alcoholic content 15% vol.

Service temperature 18° C. (pouring in large glasses )

Total acidity ~ 5,8 g/l

Esctract ~ 33 g/l

Leavings sugars ~ 3 g/l

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