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.
After a careful hand selection in the vineyard, the grapes are managed in a different way, depending on the kind of wine they will contribute to produce.
The soft pressing takes place from above, then the skins are moved carefully. This is the first step of gravitational wine making of which we are convinced promoters.
A rigorous control of the fermentation temperatures allows to extract the most intense, refined aromas and a greater finesse.
All the vinifications take place in stainless steel tanks under controlled temperature, never exceeding 20 °C, to keep intact the typical aromatic bouquet of the grapes.
Our philosophy: the aging process it doesn't have to be invasive hence by respecting the personality of the grapes.
Thank to the aging in wooden barrels, we increase the complexity of our wines through a natural micro-oxygenation. After a short period in steel, all our wines, except Osè, undergo a passage in oak which last from 10 months (for the Valpolicella) to over 8 years (for Amarone Riserva). In our cellar we have only medium and large French oak barrels: 30 hl for Amarone, Valpolicella Superiore, Emblema and then tonneaux of 5.50 and 3.50 hl for Valpolicella Ripasso Superiore, Valpolicella and Recioto.
