«Sublime wine»: this great specialty of Valtellina is the top expression of the typical falors of the region. The grapes are accurately chosen, picked and places in crate they are left to dry in fruit shed all autumn. Only in Mid-December, after about two months, the grapes are pressed. During this period of time sugars and aromas concentrate considerably. Fermentation is slow because of the low temperature in the cellars and the high sugar concentration. The resulting wine is full-bodied, rich in anthocyanins and extracts with an abundance of rounded and supple tannins. The bouquet presents notes of roasted almonds while the palate savors the pleasing aroma of dried grapes. The Sforzato is particularly important to the wine making economy of the region.