Conservation
This wine is already extremely good as soon as it is put onto the market. However, thanks to its particular characteristics, it is suitable for ageing for many years in bottle.


After 4- 6 years it has great smoothness and harmony. With longer refinement it increases in complexity. Long ageing can be planned, even for some decades.
Serving suggestions
Serve at a temperature of 18°C.



After medium ageing (4-6 years) it can go with
elaborate meat dishes (venison, boar etc.) or full fat and mature cheeses.
As it ages, it becomes a great wine to end a meal with or
to savour in contemplation.
Colour: deep ruby red, frequently with intense garnet reflections.

Bouquet: ethereal for its high alcohol content. A marked scent of morello cherry, prune, complex mixed spicy notes with undertones of cinnamon and liquorice.

Taste: very smooth, with greate body elegant and compexity and of character. The fruit and spicy notesin the nose are confirmed in the mouth. An exceptionally pleasant wine with a long persistence in the mouth.
Alcohol: 14,5 - 15% vol.
Total acidity: 6 – 6.30 gr/l
pH: 3,5 – 3,7
Dry extract: 32 - 38 gr/l
The treading of the grapes are made after the bunches are removed by hand from the “mantavole”, carefully checked again and cleaned.
The must which is obtained has a
high concentration of sugar (25 - 30%) and for this reason, and because the temperature is still very low, fermentation is always very slow.

The must ferments in contact with the skins for about 15 days. After this phase it is pressed and the drained must is recovered.
The alcoholic fermentation continues without the marc until the sugars have been completely transformed.

With a final alcoholic content of about 15° 15,5°
decantation is completed between April and July, when the wine is transferred for the refinement and smoothness of the bouquet in 450-litre and then in 225-litre casks of French oak.

The wine is then put into bottles, where it rests for at least 12 months. 
Obtained from “Nebbiolo” grapes (Chiavennasca variety) grown in long established vineyards, under the direct control of Conti Sertoli Salis, in the municipalities from Tresivio to Tirano.

At the end of October during the harvest the grape bunches are carefully checked and for the wilting only the ripest and healthiest grapes
will be put on the “mantavola” (a plank with borders). Depending on the quality of the harvest, the wilting in the lofts is extended up between the end of January and the end of March beginning of the year after the harvest.
During this long period of conservation in cold and dry conditions, the grapes lose most of their weight through evaporation of their water content.

There is a large increase of sugar concentration and some of the primary aromas of the grape are modified, also as a consequence of the appearance of the “noble mould” on some of grapes.

Canua Sforzato a peculiar wine.
It’s the most singular and rare wine of Valtellina. It is made after a long wilting of nebbiolo grapes (called also “Chiavennasca”) which are left on the “mantavole” (wood frame with reed) on the loft until February end and for some grape harvests until the first days of March.

T Thanks to the dry and cold winter the grapes base between 40% of its warter contenet and achive a good concentration of natural flavouring, tastes, noble tannins and sugar.

This wine dry red has full body, great structure and warmth. It is elevated for 18 months in oak tonneaux and achives over time a great level of excellence. It is elegant, harmonic and fascinating already with 4 or 5 years of ageing.

This precious wine become superlative after
10 to 15 years in bottle.