Slow and natural
Thanks to it we obtain grapes with a unique aromatic profile
“Appassimento” is the most traditional process of Valpolicella, known for centuries, it consists in partially dehydrating the grapes for 4-5 months before vinification to concentrate the juice.
We select the best bunches by hand and place them in crates. The cases are then stored for months in the "drying room", the top floor of the cellar with large windows that are always open to allow constant and natural ventilation.
This is how Amarone and Recioto are made.
These are wines produced with care and patience, framed in our philosophy.
