Sforzato "RONCO DEL PICCHIO" DOCG 2018 Sandro Fay
| Sommelier score | 92/100 | 2024 |
| Winery | Sandro Fay |
| Denomination | Sforzato della Valtellina DOCG |
| Vintage | 2018 |
| Grapes | 100% Nebbiolo (Chiavennasca) |
| Alcohol content | 16,00% |
| Cl | 75cl |
| Sulfites | Contains sulphites |
| Code ICQRF | SO/1884 |
| Winery headquarter | Sandro Fay - San Giacomo di Teglio (SO) - Via Pila Caselli, 1 |
| Bottle size | Standard bottle |
| Combination | Cold cuts and salami, Hard cheese, Roast meat, wild game, Tagliatelle with mushrooms, Pasta with meat sauce, Meat and game stew, Pot roast |
| Region | Lombardy (Italy) |
| Style | Full-bodied and intense |
| Wine list | Sforzato di Valtellina |
“San Gervasio” vineyard is located in Teglio district, with 750 meters elevation. Its extension measures 2,5 hectares. Due to its particular features determined by its positioning, this vineyard was selected, after 4 years of experimentation, for the production of grapes tending to drying. The result is the wine called “Sforzato Ronco del Picchio”, that bring its name from a little wood near the vineyard analysed in the first phase of research. 100% Nebbiolo variety, here called “Chiavennasca”. After the harvest, the grapes dry for 3 months in boxes. The aging of 12 months in barriques complete the process to give us a particular wine characterized by structure and character that however, never cover its elegance.
Features of Sforzato Ronco Del Picchio
This wine has a garnet red colour, deep, full of orange shades, that immediately underline its longevity. The scent is powerful, with intense hints of mature fruits like black cherry and dried plum that leave space to spices and tobacco. The taste is rich, wide, with a great structure balanced by the hidden alcoholic strength, joined to non-aggressive tannins and a good persistence.
Recommended food pairings while tasting this wine produced by Sandro Fay
This red wine loves meat, cooked in every manner, better if stewed or braised. It is perfect also with game and local cheeses. It has to be served at 20° in a high, wide wine glass, in order to permit the correct and constant oxygenation. It is suggested to drink it after a couple of hours of oxygenation.
