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SFORZATO DI VALTELLINA MESSERE DOCG 2015

SFORZATO DI VALTELLINA MESSERE DOCG 2015

£55.50£330.00 (Price for a single bottle) immediate availability

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%. 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.
Clear
Minimum quantity: 6 pcs
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CHARACTERISTICS:
Designation Sforzato di Valtellina DOCG
Grape Types 100% Nebbiolo - Chiavennasca
Region Lombardy (Italy)
Alcohol content 15%
Bottle Size 75 cl Bottle
Vineyards At an altitude between 300 and 450 meters a.s.l. Sandy soil, water permeable, moderatly deep.
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.
SKU: sforzatovaltellina-2015-caven Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
Colors

Grapes

Regions

Types

Vintages

Sommelier's Description

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

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, the vines are at an altitude between 350 and 450 meters a.s.l. The DOCG “Sforzato di Valtellina” o ” Sfursat di Valtellina” must be aged and refine at least 20 months, 12 of them in wooden barrels. Stored in a suitable place it can be aged for more than 10 years.

Matching recipes

BRAISED VENISON & PARMESAN POLENTA

INGREDIENTS:

  • 4 ounces Dry Aged Bacon
  • 1 1/2 cups onion, diced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 16 ounce venison neck or shank
  • Salt and pepper, to taste
  • 1/4 cup flour, divided
  • 1 cup red wine
  • 2 cups beef broth
  • 2 garlic cloves
  • 4 sprigs thyme

 

HOW TO COOK

Cut bacon into 1/4-inch pieces. In dutch oven, or high-sided, ovenproof sauté pan, cook bacon on medium-low until crispy. Remove bacon and set aside.

Season venison with salt and pepper and dust with all but 1 tablespoon flour. Place in pan with bacon fat over medium heat and brown on all sides. Remove venison from pan; add vegetables and cook for 2 minutes. Add remaining tablespoon of flour to pan and mix; cook for 1 minute. Add red wine and reduce by quarter. Add beef stock, garlic, thyme and venison back to pan. Bring to a simmer; cover and place in 350ºF oven for 2 to 3 hours or until fork tender.

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