Stewed prune, nail polish, dried herb and pine-resin aromas mingle together in the glass. On the brawny palate, the warmth of alcohol underscores dried cherry marinated in spirits, hazelnut and tobacco leaf alongside smooth tannins. Showing the heat of the vintage, this is evolving fast so drink sooner rather than later.

The term Sforzato translates to strained and the method in which the grapes are forced through (s)forzatura delle uve to obtain greater concentration. Similar to Amarone, the Nebbiolo grapes are late-harvested in October and left to dry in boxes for two months - usually on the upper floors of the winery.