Dearest Friends,

In the previous email we told you the details of our 2023 harvest.

The vinification of the must for the production of Amarone and Recioto does not immediately follow the harvest, but is the result of a much slower and more elaborate process that involves the grapes staying in the drying room for an extended period of time.

During the autumn months, selected clusters of the sparsest, least-compact bunches of grapes are placed on our historic drying racks. Made of wood and bamboo, these racks absorb moisture and ensure the optimal preservation of the fruit.

The grapes obtained after drying are full of sugary substances. Their skin appears thick and wrinkled and is rich in volatile organic compounds such as terpenes, responsible for the primary aromas of wine.

To produce our Amarone, we left the harvest in the drying room for three months, the appropriate amount of time for the accumulation of the necessary substances to obtain a structured and sufficiently alcoholic wine. A first pressing of the grapes took place in late November and a second in December.

The vinification work involved a first phase of maceration. The subsequent fermentation of the grapes was carried out at a controlled temperature which was slightly lower than usual (20-22°C); this favoured the malolactic and allowed us to enhance the organoleptic characteristics of the content of each tank further.

The percentage of the grape varieties present in each tanks is different and this allows us to obtain distinct bases: in some tanks hints of crunchy fresh and black morello cherry emerge, in others intense aromas of currant and fruits of the forest stand out.

The drying period of the grapes destined for the production of Recioto lasts five months. Fermentation was started a few days ago and will soon be interrupted in order to obtain a sweet ‘passito’ wine.

The work in the cellar continues without interruption and accompanies the biochemical mutations that occur in the fermentation and post-fermentation phase. We will be happy to guide you throughout the entire production process, and will be back in the spring with our latest updates.

The work in the cellar continues without interruption and accompanies the biochemical mutations that occur in the fermentation and post-fermentation phase.

We are happy to guide you throughout the entire production process, and will be back in the spring with our latest updates.