Winery Rupi del NebbioloSforzato
Red wine
This wine generally goes well with
The Sforzato of the Winery Rupi del Nebbiolo is in the top 80 of wines of Valtellina.
Details and technical informations about Winery Rupi del Nebbiolo's Sforzato.
Discover the grape variety: Pé de perdrix
Simple, light, fruity reds with a pale ruby colour, silky tannins and an airy palate with moderate acidity. Understated aromas of red fruits. Discrete rustic profile. Nearly extinct, preserved in INRAE varietal collections for its heritage value; it reflects the pre-phylloxera ampelographic diversity of south-west France and is among the heritage varieties under study. A rare French black grape, once grown in the South-West.
Last vintages of this wine
The best vintages of Sforzato from Winery Rupi del Nebbiolo are 0
Informations about the Winery Rupi del Nebbiolo
The Winery Rupi del Nebbiolo is one of of the world's greatest estates. It offers 9 wines for sale in the of Valtellina to come and discover on site or to buy online.
The wine region of Valtellina
Alpine Lombardy valley along the Adda, narrow steep south-facing terraces — 'heroic viticulture'. Nebbiolo signature red king (locally Chiavennasca, min. 90%): elegant, airy with cherry, raspberry, dried rose, undergrowth, tar, alpine herbs and spice notes, fine tannins and high acidity — mountain version of the great Piedmontese. Five Superiore crus: Sassella, Grumello, Inferno, Valgella, Maroggia.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
