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toasty spice
from pruning to bottling
Brothers Daniel and Jonas Brand work the lesser-known far-northern Pfalz
and just enough tannin to keep it grounded
This Barolo is perfect for pairing with rich dishes like roasted meats
Aldo Rainoldi Sfursat, Sforzato di Valtellina, 2006 so012425 tondonia 2012 offer toasty spiceA mountain Nebbiolo built like Amarone: Sforzato (Sfursat in dialect) is made from Chiavennasca grapes dried on ventilated racks until December, shedding nearly a third of their weight before fermentation. Aldo Rainoldi has farmed the steep terraces of Valtellina, in Lombardy's far north against the Swiss border, since 1925, and this is the region's grandest expression a fully dry red with the concentration of appassimento behind it. At nearly two
