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. Some 7,117 750-milliliter bottles, 255 magnums and 35 jeroboams were produced.
Sandro, Elena and Marco Fay have started to build a new tasting room and they will be making improvements to the existing winery in the upcoming year. The Fay family planted a 6,000-square meter plot (located at 800 meters above sea level, or the extreme upper limit of the Valtellina growing area) to Chardonnay in 2014. It should be very exciting to taste the new wine to come from that special parcel.