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Sandro Fay Sforzato "Ronco del Picchio" DOCG 2018

Nebbiolo (Chiavennasca) 100%; Region Lombardy (Italy) Alcohol content 16.0% Vineyards: In the San Gervasio vineyard, 700 m. above sea level, with southern exposure, on soils rich in sand. Till mid- December grapes are drying and shriveling. Vinification Maceration: for 10 days, then fermentation for twenty days in steel. Maturation: 12 months in barrique Powerful and concentrated red color. The nose has aromas of currant, blueberry, blackberry, morello cherry, berry jam, dried plum, with light hints of licorice root. On the palate it is structured with strong hints of red and black fruit and various spicy textures that results in a harmonious finish with great gustatory persistence. The French oak touch is a perfect combination for this wine.
  • Brand:Società Agricola Fay di Fay Marco
  • Region:Valtellina
  • Sub-Region:Sforzato di Valtellina DOCG
  • Varietal:Nebbiolo (Chiavennasca) 100%
  • Color:Red
  • Alcohol:16.00%
  • Size:750ml

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  • Country:Italy
  • How much so2 added:60mg /l
  • Climate:The climate is maritime. It rains every month of the year. The average annual temperature for Teglio is 5 ° degrees and there is 1075 mm of rain in a year.
  • Harvest Technique:Dry farming, lutte raisonnée, 750 meters above sea level, where the temperature variations between day and night are really important; trained with Guyot and Sylvoz Valtellinese. Manual harvest in mid October
  • Soil:Sandy soils
  • Vineyard Size:1 hectar
  • Vine Age (year planted):1990
  • Fermentation:The harvest takes place in the first half of October and the best bunches are laid out in small boxes and left to dry until mid-December. The dehydrated grapes are fermented in steel tanks, with a maceration on the skins for at least three weeks.
  • Elevage:The wine ages for 12 months in French oak barrels and tonneau and completes its refinement with a few months in the bottle before being put on the market.
  • Winemaker Name:Marco Fay
  • Finning & Filtration:No
  • Total Production:100 cases
  • Sustainable Practice:Yes

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