Rainoldi Sfursat Sforzato DOCG

The particular method of processing it apart.

Solely in favourable vintages and following a thorough selection harvest, the best Nebbiolo grapes are left to wilt in “fruttaio” for about three months.

The aging takes place in oak barrels for a period of 18 months.

Subsequently of vital importance is the aging in bottle for a minimum period of 12 months in cool, dark cellars prior to release.

Grapes: 100% Nebbiolo (Chiavennasca).

Organoleptic characteristics: concentrations achieved and the flavours that are developed with the flash off, make a wine of great finesse and personality.

Red carnet colour.

Intense, spicy, with light hints of fruit and flowers, clear notes of coffee, cocoa, toasted hazelnuts and grapes withered.

Hot, vigorous, full-flavored, austere, round and harmonious.

Tasting Temperature: 16 ° - 18 ° C., we recommend the use of glasses capable.

FOOD MATCHING: red meat, game and hard cheeses.