"Intense aromas with hints of fruit preserves, quinine, and tobacco. Full-bodied with pronounced but well-balanced tannins and an endless finish. This wine pairs very well with mature cheeses, in particular the local Bitto cheese. Excellent also with red meat and game. Fruttaio is the name of the loft where grapes are kept during the appassimento process, and Cà means house in the Valtellina dialect. Rizzieri was the name of the old owner of the building. Sfursat is made by the appassimento method. The word sfursat means "strained" with the grapes forced to give their best. Around 32% of water is lost during the drying process, leading to elevated sugar and acid levels, and intensified aromas and color. The vineyards, all facing south, receive optimum sun exposure and are ideal for growing grapes. Winemaking here dates back to the first millennium and today, Valtellina is the only well-established and recognized wine region almost completely dedicated to growing and making Nebbiolo."