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Valtellina Strada del Vino e dei Sapori
The Valtellina wine trail
The grapevine
has always been a constant feature in Valtellina’s agriculture. Its cultivation
has played a significant role in the history of the valley throughout the
centuries and has modified the agricultural landscape as well as influenced the
economic life of its inhabitants.
The valley boasts more than ten centuries of
enological history and tradition during which writers and poets, including
Carducci, praised Valtellina’s wines in their immortal masterpieces.
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Along the side
of the valley known as Retico, which enjoys a better exposure to the sun, an
unusual landscape contrasts with the woods and the flat valley bottom,
highlighting how the work of man has transformed the landscape into a network of
vineyards, steep terraces and an imposing grid of chestnut stakes which bear
testimony to the great wine civilization.
April is the
best season to organize trips to the vineyards as nature is awakening and
Valtellina’s steep slopes are covered in greenery. Visit the wine cellars and
discover the valley’s cuisine with stops at the restaurants and ‘trattorie’
along the trails.
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VALTELLINA: RED WINES BORN FROM THE COLD
Since Roman
times the Valtellina has been the land of vineyards and wine and, even before
the First Millennium, the wine produced from its vineyards was prized and
important.
Today as then,
when going down the valley you must be struck by the extraordinary system of
more than 2500 km of terracing, built along the contours with myriads of
dry-stone walls that make vine cultivation possible in the best and sunniest
areas of the Rhaetian Alps.
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A true treasure and the procedure has been started
for inclusion in the list of UNESCO World Heritage Sites.
The red wines
made in this area are produced using Nebbiolo grapes; it is a fine late-maturing
vine that, has created over the centuries a perfect harmony with the soil,
leading to unique wines such as the Valtellina Sforzato or Sfursat, whose name
comes from the traditional practice of drying the grapes, which has been done in
the Valtellina since ancient times.
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The wine is
obtained by hand selecting the best bunches of grapes and then leaving them to
dry on wooden lattices placed inside a dry and well-aired room, the “Fruttaio”,
for at least 110 days until the end of January.
During this winter period the
climate of the Valtellina does the rest of the work and thus favours the drying
and shrinking of the bunches of grapes.
At the end of January the grape has lost
about 40% of its weight, the fruit has dried and the concentrated juice has
developed unusual and very dense aromatic properties.
After pressing, a slow
fermentation period follows and at least 24 months ageing and refining, first in
wood and then in bottles. Valtellina Sforzato is thus a unique expression of a
vine, the Nebbiolo and the area of this fascinating Alpine valley.
Valtellina
Superiore is always made using Nebbiolo grapes and is divided into five
sub-denominations: Maroggia, Sassella, Grumello, Inferno and Valgella that,
like Sforzato, are proudly entitled to the DOCG.
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For further information:
Ufficio turistico Sondrio
Trieste, 12 - 23100 Sondrio (SO)
+39 0342 512500 - Fax +39 0342 212590
E-mail:
infovaltellina@provincia.so.it
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Strada del Vino e dei Sapori di Valtellina / Valtellina Wine and Food Trail
Via Piazzi, 23 - 23100 Sondrio (SO)
Tel. +39 0342 212790
E-mail:
msvs@vatellinavini.com
Text courtesy of Provincia di Sondrio Ufficio Turismo
(c) 1997-2008 E. Massetti
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