1 BOTTLE X 75cl. 

The grapes: 100% Nebbiolo (Chiavennasca). The vineyard: the finest vines from the sub-zones of Inferno, Grumello and Fracia provided the grapes intended for raisining. The vines trained using the arched variant of the Guyot system (3,500 vines/hectare) on terraces well exposed to the south at an altitude of 400-450 metres on loose shallow sandy-loamy soils, and yielded 60 quintals/hectare. Only 35% of the raisined bunches of grapes were selected for Sfursat 5 Stelle DOCG. Vinification and ageing: the selection of the Nebbiolo (Chiavennasca) bunches began at the end of September and ended at the beginning of October. The harvested bunches were placed in crates (only one layer, max. 4 kg per box) and allowed to dry naturally (“appassimento”) in a drying loft, where they lost about 30% of their weight. On 20 January 2014, at the end of raisining, we started destemming and pressing the grapes that, getting to the cellar at a temperature of 4°C, stayed there for 3 days in cryomaceration (to allow aromas to develop), fermenting then for 12 days at 25°/26°C. The vinification of the Sfursat lasted until the end of February. Towards the end of fermentation, after a 24-hour period in vats, the wine was transferred to new French barriques from Allier and Nevers for 20 months, where alcoholic and malolactic fermentation were completed. It matured in the bottle for about 6 months before being released on the market. The wine: Sfursat 5 Stelle 2013 DOCG has a garnet red colour of medium intensity; a rich and highly complex aroma, with elegant sensations of plums and sweet spicy (cinnamon and cloves) developed thanks to the raisining. Its flavour is concentrated, vigorous, extraordinarily intense and pleasant, with an aristocratic undertone of ripe blackberries and spices. Its finish is full-bodied, rich and very persistent. Analytical data: 15.70% alcohol; 5.50 g/l total acidity; 3.70 pH; 1.50 g/l sugars; 33.5g/l dry extract. Optimum conservation: 25 years in bottles on their sides in a cool dark place. Serving suggestions: red meats, game and mature cheeses. Serving temperature: 17℃. Interesting fact: In 1956, Negri was the first winery in the Valtellina to produce Sfursat with natural raisining of the grapes. 5 Stelle is its most prestigious Sfursat.