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SFORZATO con ombra prodotto.jpg

Sforzato blackedition


Obtained from the vinification of Nebbiolo grapes patiently dried in “fruttaio” rooms in order to concentrate the sugars and flavours created by natural dehydration, the Sforzato, mentioned in literature with increasing frequency from the Eighteenth Century, was launched on the market in 1946 by Pietro Plozza.

A wine of uncommon texture and intrigue, it eloquently mirrors Valtellina’s pedoclimatic features and highlights a sumptuous body embraced by odorous memories of plum, jam, red fruits and green pepper accompanied by a remarkable acid-tannic range. Warm and vigorous, the fruit and the spices coherently re-emerge on the palate converging into an elegant long finish.

To try with chunks of mature Bitto cheese, or to sip as a complement to a great roast or an exquisite fillet steak.

grapes drying time

barrel ageing

bottle size
serving temperature

info riciclaggio rifiuti

waste disposal

100% Nebbiolo
3 months
grapes hand picked, hand sorted

3 giorni di macerazione a frreddo, 10 giorni sulle bucce
8 months in used french oak barriques

24 months in chestnut casks
150, 75 and 37.5 cl
20-22° C


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