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Baur au Lac Vins
Adlikerstrasse 272
8105 Regensdorf, CH
+41 44 777 05 05,
In Stock
Sforzato di Valtellina DOCG,
Only 18 Bottles

Sforzato di Valtellina DOCG,

Azienda Agricola Sesterzio, 2013

750 ml
Grape variety: Nebbiolo
Producer: Azienda Agricola Sesterzio
Origin: Italy / Lombardia / Valtellina
In stock
Article nr. 35265713
Grape variety: Nebbiolo
Producer: Azienda Agricola Sesterzio
Origin: Italy / Lombardia / Valtellina


Origin: Italy / Lombardia / Valtellina
Grape variety: Nebbiolo
Ripening potential: 3 to 8 years
Serving temperature: 16 to 18 °C
Food pairing suggestion: Roasted lamb gigot, Roast saddle of venison, Bistecca fiorentina, T-Bone steak, Wild specialities, Wild boar entrecôte with Spätzli, Spicy hard cheese
Vinification: fermentation in steel tank, Punching down
Harvest: hand-picking, in small boxes, drying of the grapes
Maturation: in used barriques, short cultivation, some months bottle storage before sale
Bottling: filtration
Maturation duration: 12 months
Volume: 15.0 %
Note: Contains sulphites


Italy – Where wine is a way of life

The Italian wine regions are extremely diverse, and this is made clear in their wines. Established varieties such as Merlot, Syrah, and Sauvignon can be found on just 15 percent of the total vine growing area. The remaining 85 percent is reserved for autochthonous, indigenous varieties. More than 2,000 different grape varieties are grown under diverse conditions and pressed with various techniques into wines that reach the top tier of the international wine market.

Grape varieties


Proud Piedmontese

It’s the king of Piedmont: the most sought-after wines come from Nebbiolo. It reaches its highest expression in Barolo and Barbaresco. Its acidic, tannin-rich wines in its youth are often unapproachable. With maturity, however, it develops an ethereal bouquet of cherry, liquorice, violet and rose, as well as truffles, tar and forest floor. Nebbiolo takes its name from the Italian “Nebbia”, meaning fog. This not because of the weather in Piedmont, but due to the whitish film on the ripe, red berries. It was first mentioned by this name in the 13th century. Much like the Pinot noir, Nebbiolo can precisely reflect its terroir, but only if it is really pleased with where it is. It likes cool climates and calcareous soils. Attempts have been made to transplant it, for example, to California, but the results were disappointing. It feels most comfortable in the hills of northern Italy.