"Sforzato" (Sfursat) is the most well-known and oldest of the Valtellina wines. The term Sforzato translates to strained and the method in which the grapes are forced through (s)forzatura delle uve to obtain greater concentration. Similar to Amarone, the Nebbiolo grapes are late-harvested in October and left to dry in boxes for two months - usually on the upper floors of the winery. The cool Alpine winds and the La Breva breezes from Lake Como aid in an even drying process. The appassimento method concentrates the sugars and results in a wine with more body and alcohol. The name Infinito evokes the potential of this wine and its incredible length, elegance and body.
