The 2014 Sforzato di Valtellina Ronco del Picchio is made with air-dried Chiavennasca (or Nebbiolo) grapes. The fruit is left to dry after the harvest until December 22. It is then fermented in stainless steel and aged in tonneaux for two years. This wine definitely shows more intensity, and its aromas of dried currant and pressed cherry remind you of that unique appassimento (or air-drying) process. However, the wine remains extremely elegant and fine with integrated tannins and a touch of delicate residual sugar on the close. The finish is characterized by mineral notes of crushed slate.
93 Pts Robert Parker’s The Wine Advocate