DOCG Sforzato di Valtellina
||Second decade of September.
||The selection of the bunches began in the second ten days of September and ended at end of the month. The grapes remained to dry naturally in crates, losing between 30 and 35% of their weight. At the beginning of January the grapes were vinified by means of controlled temperature winemakers with prolonged maceration (16 days).
||After a stop in steel, the wine was placed for 30 months in 32 and 52 hl French oak barrels.
||Roasted red meats, game, aged cheeses.