The withering
Slow and natural.
We get concentrated grapes
and with a unique and unmistakable aromatic profile.
Drying is the most traditional technique of Valpolicella, known for centuries, consists in partially dehydrating the grapes for 4-5 months before vinification to concentrate the juice.
We select by hand the best bunches and store them in boxes, carefully spaced.
The plateaux are then stored for months in the "fruttaio", the top floor of the cellar with large windows always open that allow constant ventilation.
This is how Amarone and Recioto are born, wines children of care and patience always part of our tradition.
Slow and natural.
We get concentrated grapes
and with a unique and unmistakable aromatic profile.
Drying is the most traditional technique of Valpolicella, known for centuries, consists in partially dehydrating the grapes for 4-5 months before vinification to concentrate the juice.
We select by hand the best bunches and store them in boxes, carefully spaced.
The plateaux are then stored for months in the "fruttaio", the top floor of the cellar with large windows always open that allow constant ventilation.
This is how Amarone and Recioto are born, wines children of care and patience always part of our tradition.
