Grape Processing: After careful selection in the vineyard, the grapes are placed in a drying room for natural over-ripening, resulting in a 35 to 40% weight loss (average drying time 110 days).
Vinification: Soft pressing in the first half of January, red vinification using the submerged cap method with periodic daily pumping over at a controlled temperature (20-22°C). Maceration lasts approximately 25 days.
Maturation: Very slow fermentation and aging for 36 months. Bottling in a sterile line, vacuum-sealed.
Aging in bottle: approximately 6 months.
A wine with great identity and a distinctive personality. Our Amarone Classico is a wine of great elegance, characterized by aromas of ripe and crunchy cherries, cocoa and spices. In the mouth it is an explosion of taste, remaining pleasantly dry and fresh. It is a very gastronomic Amarone with a surprising drinkability.
A beautiful, somewhat less popular, and often less expensive comparison to Champagne, Prosecco is a deliciously dry sparkling wine with crisp acidity, low sugar, with plenty of fruit and character.
Associated with high value at low cost, Prosecco is the perfect option in situations where you want or need a sparkling wine.
Vinification: Soft pressing, submerged cap vinification with periodic daily pumping over at a controlled temperature (20-22°C).
Ripasso technique: This winery practice involves refermenting fresh Valpolicella with the pomace just used for the fermentation of Amarone. This pomace comes from grapes from the same harvest but destined for drying.
Aging: 14 months in French oak barrels. Bottling in a sterile line, vacuum-sealed.
Aging in bottle: approximately 6 months.
