harvest, vinification and aging
Around the middle of October and following the Amarone harvest, the grape clusters are hand-selected at our Arbizzano di Negrar estate, in the heart of the Valpolicella Classica zone. The grapes are crushed, cold-pressed and left to ferment for 25-30 days at a controlled temperature with daily punch downs. When fermentation is complete, the wine is held in steel tanks awaiting to be poured over the marc produced by Amarone, which occurs during the period of late January to mid-February. This ripasso
process involves a second maceration and fermentation, in which the wine acquires a complexity given by the typical aromas of dried grapes, a superior structure and elegance which the soft tannins create. After the pressing, the decanting follows, at which point the wine is left in oak barrels where malolactic fermentation takes place. After a period of 24 months, the wine is placed in bottles for at least six months’ further refinement.