This last takes its title
from a village in the neighbourhood of Tirano, where a table-wine is
chiefly grown.
Forzato is the strongest, dearest, longest-lived of this whole family
of wines. It is manufactured chiefly at Tirano; and, as will be
understood from its name, does not profess to belong to any one of the
famous localities. Forzato or Sforzato, forced or enforced, is in fact
a wine which has undergone a more artificial process. In German the
people call it Strohwein, which also points to the method of its
preparation. The finest grapes are selected and dried in the sun
(hence the _Stroh_) for a period of eight or nine weeks. When
they have almost become raisins, they are pressed. The must is heavily
charged with sugar, and ferments powerfully. Wine thus made requires
several years to ripen. Sweet at first, it takes at last a very fine
quality and flavour, and is rough, almost acid, on the tongue. Its
colour too turns from a deep rich crimson to the tone of tawny port,
which indeed it much resembles.
Old Forzato, which has been long in cask, and then perhaps three years
in bottle, will fetch at least six francs, or may rise to even ten
francs a flask. The best Sassella rarely reaches more than five
francs. Good Montagner and Grumello can be had perhaps for four
francs; and Inferno of a special quality for six francs. Thus the
average price of old Valtelline wine may be taken as five francs a
bottle. These, I should observe, are hotel prices.
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