Vinemaking

After the harvest, the intact, whole grapes are taken to the winery and placed on a conveyor belt that takes them to a large crusher and de-stemmer. The stems are removed and and the skins are softly broken. The must is then placed in stainless steel tanks where it macerates and fermens at controlled temperature.

The grapes destined for the production of Amarone and Recioto wines undergo a particular treatment. Let’s take, for example, the procedure for the production of Amarone. At the right maturation, experts go through the vineyards and select the best, well separated bunches of grapes. These grapes are then placed into plateaux (drawers which used to be made in wood, but nowadays in plastic) and transferred to special dry and well aerated rooms. In this way, the grapes raisin naturally and thus an extraordinarily high concentration of sugars, glycerol, and other aromas are obtained after extraction. The dried grapes are pressed in January. Due to the low temperature, the process of fermentation is long and slow.

The yield of wine will not more than 40%. After being decanted to eliminate larger sediments, the wine is aged in oak barrels for about 30 months, depending on the vintage. The ageing in bottle is at temperature-controlled for some months. Once ready to be sold, the wine is at its peak, but may still improve further with time, storing it also for fifteen years.