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+--- Thread: Sforzata/Valtellina lesson (/thread-7748.html)
- joeyz6 - 12-23-2004
Would Roberto or someone else have a moment to give me a quick lesson on Valtellina? I have four or five wines hailing from that DOC which I bought at Roberto's shop, and I'd like to learn a bit about them before I dive in. (My wine books are mostly in storage right now)
- Thomas - 12-23-2004
What specifically?
- joeyz6 - 12-23-2004
1997 Fracia (?) Valtellina Superiore
1996 Balgera Valtellina Sforzato
1995 Balgera Valtellina Superiore
2001 Ronco del Picchio Sforzato di Valtellina
And then there was also a bottle of 1999 Rosso Cardinale, but I don't think that's Valtellina.
- joeyz6 - 12-23-2004
Specifically, I'm wondering where the appelation is; what varietals are allowed there; what one can expect stylistically; and any other note of interest.
- joeyz6 - 12-23-2004
Just found some info in a book I have, so thanks anyway! Guess no one was fighting over this one anyway ... [img]http://www.wines.com/ubb2/smile.gif[/img]
- californiagirl - 12-24-2004
Don't forget that us West Coast folk are 3 hours behind those Easterners. I'm sure they're all snuggled in their beds while visions of sugar plums... I mean Cabernets dance in their heads!
- winoweenie - 12-24-2004
And a few of us be ignorant whenced it comes to Italian juice and Roberto's up to his ears in customers clamoring for party supplies. Bet a quarter he answers on the 26th. WW [img]http://www.wines.com/ubb2/wink.gif[/img]
- Thomas - 12-24-2004
Well Joeyz, you probably already know that Valtellina is in Lombardia.
Primary grape varieties: Chiavennasca, Pinot Nero, Merlot, Rossola, Pignola Valtellinese and Brugnola.
Proimary wines: Grumello, Inferno, Sassella, Valgella, Sforzato (from dried grapes).
One of the ladies who worked for me at is-wine has family in Valtellina, and she says it is spectacular.
- joeyz6 - 12-24-2004
"Chiavennasca ... Rossola, Pignola Valtellinese and Brugnola"
Is one of those the local clone of Nebbiolo?
Thanks for the info, foodie.
- Thomas - 12-24-2004
That would be the Chiavennasca.
- Botafogo - 12-28-2004
Joey, the Balgera stuff is as old school as Robert Johnson dueting with Satchmo and they are more like Burgundy in texture and aromas and should be served accordingly. The Fay Ronco del Picchio was described thusly in our newsletter:
Fay Sforzato di Valtellina Ronco del Picchio 2001, Lombardia
Direct from The Ridge of the Woodpecker (gotta love that name) comes this intense distillation of the essence of the Valtellina: aromas of cherry and plums preserved in brandy, a whiff of Bresaolo (the famous air dried beef of the zona) and the perfume of wild roses float over deep red and black fruits and a hint of smoke on the palate, all solidly grounded in the soil of the terraced vineyards painstakingly built up the steep sides of the mountains of the zona. A HUGE hit at our Il Forno tastings this fall, this is also riding high on the Euro Crit Hit Parade and is a testament to the future superstardom of young winemaker Marco Fay.
The best lesson will be openning them with some good food and a friend or two...Roberto
- joeyz6 - 12-28-2004
Great! I'm really looking forward to drinking all of those wines.
Busy at the store last week, Roberto?
- Botafogo - 12-28-2004
Insane would be a better adjective...