Winery SesterzioSforzato di Valtellina
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Sforzato di Valtellina from the Winery Sesterzio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sforzato di Valtellina of Winery Sesterzio in the region of Lombardia is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Sforzato di Valtellina
Pairings that work perfectly with Sforzato di Valtellina
Original food and wine pairings with Sforzato di Valtellina
The Sforzato di Valtellina of Winery Sesterzio matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with onions chinese style, fideuà (paella with pasta and fish) or risotto of penne with chorizo and merguez.
Details and technical informations about Winery Sesterzio's Sforzato di Valtellina.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Sforzato di Valtellina from Winery Sesterzio are 2013, 2012, 0, 2011
Informations about the Winery Sesterzio
The Winery Sesterzio is one of of the world's greatest estates. It offers 7 wines for sale in the of Sforzato della Valtellina to come and discover on site or to buy online.
The wine region of Sforzato della Valtellina
Alpine Lombardy DOCG (heroic steep terraces above the Adda river, drying breva wind): Nebbiolo (local Chiavennasca) is the signature dry passito red (≥90%) — full-bodied and powerful (14–16%), deep colour, complex aromas of dried cherry, rose, liquorice, tar and spice, firm structured tannins and persistent length. Grapes dried 3–4 months on racks (~40% water loss), minimum 20 months ageing (≥12 in wood), alpine equivalent of Amarone, DOCG 2003.
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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
