Jeb Dunnuck Review
Rated 92
Lastly, the 2016 Sforzato Di Valtellina Infinito saw a slightly longer maceration and spent a full two years in barrel, followed by 8-10 months in bottles. More spice, dried herbs, chocolate, tar, and candied violet notes emerge from this beauty, and it's a bigger, richer wine, with medium to full body, a solid mid-palate, ripe tannins, and a great finish. As with all the wines here, it's beautifully balanced.
Wine Tasting Notes
"Sforzato" (Sfursat) is the most well-known and oldest of the Valtellina wines. The term Sforzato translates to "strained" and the method in which the grapes are forced through (s)forzatura delle uve to obtain greater concentration. Similar to Amarone, the Nebbiolo grapes are late-harvested in October and left to dry in boxes for two months - usually on the upper floors of the winery. The cool Alpine winds and the "La Breva" breezes from Lake Como aid in an even drying process. The "appassimento" method concentrates the sugars and results in a wine with more body and alcohol. The name "Infinito" evokes the potential of this wine and its incredible length, elegance and body.
Garnet-red color. A wine of great elegance, structure and character. Very fine and detailed scents, warm and spicy, rich with notes of berries, fruit in alcohol, cinnamon and pepper. Classic scents of violets and withered roses. Great softness and persistence, it fits, perfectly with red meat, game and aged cheese.
Rated 92
Lastly, the 2016 Sforzato Di Valtellina Infinito saw a slightly longer maceration and spent a full two years in barrel, followed by 8-10 months in bottles. More spice, dried herbs, chocolate, tar, and candied violet notes emerge from this beauty, and it's a bigger, richer wine, with medium to full body, a solid mid-palate, ripe tannins, and a great finish. As with all the wines here, it's beautifully balanced.
Wine Tasting Notes
"Sforzato" (Sfursat) is the most well-known and oldest of the Valtellina wines. The term Sforzato translates to "strained" and the method in which the grapes are forced through (s)forzatura delle uve to obtain greater concentration. Similar to Amarone, the Nebbiolo grapes are late-harvested in October and left to dry in boxes for two months - usually on the upper floors of the winery. The cool Alpine winds and the "La Breva" breezes from Lake Como aid in an even drying process. The "appassimento" method concentrates the sugars and results in a wine with more body and alcohol. The name "Infinito" evokes the potential of this wine and its incredible length, elegance and body.
Garnet-red color. A wine of great elegance, structure and character. Very fine and detailed scents, warm and spicy, rich with notes of berries, fruit in alcohol, cinnamon and pepper. Classic scents of violets and withered roses. Great softness and persistence, it fits, perfectly with red meat, game and aged cheese.
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