Sketches and Studies in Italy and Greece, First Series. John Addington Symonds

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СКАЧАТЬ fifty-four miles. The best sorts come from the middle of this region. High up in the valley, soil and climate are alike less favourable. Low down a coarser, earthier quality springs from fat land where the valley broadens. The northern hillsides to a very considerable height above the river are covered with vineyards. The southern slopes on the left bank of the Adda, lying more in shade, yield but little. Inferno, Grumello, and Perla di Sassella are the names of famous vineyards. Sassella is the general name for a large tract. Buying an Inferno, Grumello, or Perla di Sassella wine, it would be absurd to suppose that one obtained it precisely from the eponymous estate. But as each of these vineyards yields a marked quality of wine, which is taken as standard-giving, the produce of the whole district may be broadly classified as approaching more or less nearly to one of these accepted types. The Inferno, Grumello, and Perla di Sassella of commerce are therefore three sorts of good Valtelline, ticketed with famous names to indicate certain differences of quality. Montagner, as the name implies, is a somewhat lighter wine, grown higher up in the hill-vineyards. And of this class there are many species, some approximating to Sassella in delicacy of flavour, others approaching the tart lightness of the Villa vintage. 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.

      Valtelline wines bought in the wood vary, of course, according to their age and year of vintage. I have found that from 2.50 fr. to 3.50 fr. per litre is a fair price for sorts fit to bottle. The new wine of 1881 sold in the following winter at prices varying from 1.05 fr. to 1.80 fr. per litre.

      It is customary for the Graubünden wine-merchants to buy up the whole produce of a vineyard from the peasants at the end of the vintage. They go in person or depute their agents to inspect the wine, make their bargains, and seal the cellars where the wine is stored. Then, when the snow has fallen, their own horses with sleighs and trusted servants go across the passes to bring it home. Generally they have some local man of confidence at Tirano, the starting-point for the homeward journey, who takes the casks up to that place and sees them duly charged. Merchants of old standing maintain relations with the same peasants, taking their wine regularly; so that from Lorenz Gredig at Pontresina or Andreas Gredig at Davos Dörfli, from Fanconi at Samaden, or from Giacomi at Chiavenna, special qualities of wine, the produce of certain vineyards, are to be obtained. Up to the present time this wine trade has been conducted with simplicity and honesty by both the dealers and the growers. One chief merit of Valtelline wine is that it is pure. How long so desirable a state of things will survive the slow but steady development of an export business may be questioned.

      III

      With so much practical and theoretical interest in the produce of the Valtelline to stimulate my curiosity, I determined to visit the district at the season when the wine was leaving it. It was the winter of 1881–82, a winter of unparalleled beauty in the high Alps. Day succeeded day without a cloud. Night followed night with steady stars, gliding across clear mountain ranges and forests of dark pines unstirred by wind. I could not hope for a more prosperous season; and indeed I made such use of it, that between the months of January and March I crossed six passes of the Alps in open sleighs—the Fluela Bernina, Splügen, Julier, Maloja, and Albula—with less difficulty and discomfort in mid-winter than the traveller may often find on them in June.

      At the end of January, my friend Christian and I left Davos long before the sun was up, and ascended for four hours through the interminable snow-drifts of the Fluela in a cold grey shadow. The sun's light seemed to elude us. It ran along the ravine through which we toiled; dipped down to touch the topmost pines above our heads; rested in golden calm upon the Schiahorn at our back; capriciously played here and there across the Weisshorn on our left, and made the precipices of the Schwartzhorn glitter on our right. But athwart our path it never fell until we reached the very summit of the pass. Then we passed quietly into the full glory of the winter morning—a tranquil flood of sunbeams, pouring through air of crystalline purity, frozen and motionless. White peaks and dark brown rocks soared up, cutting a sky of almost purple blueness. A stillness that might be felt brooded over the whole world; but in that stillness there was nothing sad, no suggestion of suspended vitality. It was the stillness rather of untroubled health, of strength omnipotent but unexerted.

      From the Hochspitz of the Fluela the track plunges at one bound into the valley of the Inn, following a narrow cornice carved from the smooth bank of snow, and hung, without break or barrier, a thousand feet or more above the torrent. The summer road is lost in snow-drifts. The galleries built as a protection from avalanches, which sweep in rivers from those grim, bare fells above, are blocked with snow. Their useless arches yawn, as we glide over or outside them, by paths which instinct in our horse and driver traces. As a fly may creep along a house-roof, slanting downwards we descend. One whisk from the swinged tail of an avalanche would hurl us, like a fly, into the ruin of the gaping gorge. But this season little snow has fallen on the higher hills; and what still lies there, is hard frozen. Therefore we have no fear, as we whirl fast and faster from the snow-fields into the black forests of gnarled cembras and wind-wearied pines. Then Süss is reached, where the Inn hurries its shallow waters clogged with ice-floes through a sleepy hamlet. The stream is pure and green; for the fountains of the glaciers are locked by winter frosts; and only clear rills from perennial sources swell its tide. At Süss we lost the sun, and toiled in garish gloom and silence, nipped by the ever-deepening cold of evening, upwards for four hours to Samaden.

      The next day was spent in visiting the winter colony at San Moritz, where the Kulm Hotel, tenanted by some twenty guests, presented in its vastness the appearance of a country-house. One of the prettiest spots in the world is the ice-rink, fashioned by the skill of Herr Caspar Badrutt on a high raised terrace, commanding the valley of the Inn and the ponderous bulwarks of Bernina. The silhouettes of skaters, defined against that landscape of pure white, passed to and fro beneath a cloudless sky. Ladies sat and worked or read on seats upon the ice. Not a breath of wind was astir, and warm beneficent sunlight flooded the immeasurable air. Only, as the day declined, some iridescent films overspread the west; and just above Maloja the apparition of a mock sun—a well-defined circle of opaline light, broken at regular intervals by four globes—seemed to portend a change of weather. This forecast fortunately proved delusive. We drove back to Samaden across the silent snow, enjoying those delicate tints of rose and violet and saffron which shed enchantment for one hour over the white monotony of Alpine winter.

      At half-past eight next morning, the sun was rising from behind Pitz Languard, as we crossed the Inn and drove through Pontresina in the glorious light, with all its huge hotels quite empty and none but a few country-folk abroad. Those who only know the Engadine in summer have little conception of its beauty. Winter softens the hard details of bare rock, and rounds the melancholy grassless mountain flanks, suspending icicles to every ledge and spangling the curved surfaces of snow with crystals. The landscape gains in purity, and, what sounds unbelievable, in tenderness. Nor does it lose in grandeur. Looking up the valley of the СКАЧАТЬ