Sforzato is how they call the appassimento method in Lombardy, the way Amarone is made. The picked grapes are therefore placed on reed mats for a few months to dry before being made into wine. Then spontaneous fermentation and 18 months in large barrels and another 2 years in bottle. A powerful wine but oh so soft. Really amazing. Very limited!
Artisanal wines from the mountains in Northern Italy, high up in the Alps, you find the 6 hectares of vineyards of Barbacan in San Giacamo di Teglio, Valtellina. Terraces, wintery slopes full of snow in winter. It's almost an incredible job what they do here. And the wines? Extraordinary. They are all Nebbiolo, which is called Chiavennasca in this region.
Funky level: *