CANTINA
PRESSING AND DESTEMMING IN JANUARY. FERMENTATION AND MACERATION OF THE MUST, MATURATION IN TONNEAUX AND LARGE BARRELS FOR 30 MONTHS
Large barrels
The aging of red wines in wood occurs exclusively in medium and large oak tonneaux and barrels, aiming to bring the wines to a more delicate and natural maturation, while preserving freshness.
Ceramic
We have chosen the amphora for the vinification and aging of our Amarone Riserva. Ceramic has an extraordinary thermal insulation capacity and the merit of not imparting any flavor. Ideal characteristics for respecting the character and individuality of the grapes and for preserving the sensuality of the Valpolicella terroir.
Fruttaio
Fruttaio is the place where traditionally the slow drying of the grapes destined for the production of Amarone and Recioto takes place. Here, we lay to rest the hand-selected grapes, every year, from September until December.
Fruttaio
The Fruttaio is the place where traditionally the slow drying of the grapes destined for the production of Amarone and Recioto takes place. Here, we lay to rest the hand-selected grapes, every year, from September until December.
Concrete
The construction of a new wine cellar will make it possible to work with ever greater respect for the quality of the grapes, leading to experimentation with ageing in concrete, thanks to the installation of new tanks.
Steel
