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.
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.
