The 2021 Sforzato drying cycle

Harvest normally begins around 10 October on the south-facing terraces, starting in Sassella and other Valtellina Superiore DOCG sites. Pickers select only healthy bunches with intact berries and sufficiently thick skins, placing them in 5–6 kg crates. The fruit then moves to family drying rooms at 300 m and 500 m. Drying lasts at least until 1 December and commonly until around 10 December. Natural ventilation at the lower fruttaio produces approximately 28–30% dehydration, while Fruttaio Cà Rizzieri can reach 32–33%, creating different concentrations of sugar, aroma and flavour before vinification.