The cellar
The Cellar
Vinification
All grapes for the vinification process come from owned vineyards. They are crushed and then undergo the natural fermentation process in stainless steel tanks. After racking and storage for 4-5 months in steel, the wines are transferred to the aging area where, depending on the wine, they will reach full maturity.
The long aging in wood
The wine will undergo slow aging in classic 20-25 hl Slavonian oak barrels thanks to the slow oxygenation, due to the small porosity of the oak. As per tradition in Valpolicella, the wine rests from twelve months for Valpolicella, up to eight years for the Amarone Riserva and then it can be bottled. This can change based on the winemaker and the philosophy of the company as to what taste profile is expected, such as elegance and great balance. The bottled wines will then be aged for 2 to 24 months depending on the wine.
