The fluctuating weather conditions in the months leading up to the grape harvest, characterised by periods of drought alternating with intense rain and hailstorms, were a cause for concern for the Valpolicella winemakers.

Despite the low precipitation of the past winter, the calcareous soils still ensured good drainage which promoted regular sprouting and flowering in the spring.
The drought of the warmer months subjected the vines to reduced water availability, which was still suitable for the plant’s well-known resistance capacity, promoting the accumulation of polyphenols and giving the grapes a surprising aromatic complexity.

Our harvest began on September 4th with a first selection of grapes destined for the production of Amarone and Recioto wines, with the aim of preserving the right amount of acidity in the clusters and obtaining the consequent characteristic of freshness in the wines. The second phase; the harvest for the production of Valpolicella Classico Superiore and Ripasso, ended on October 7th.

After our initial work in the vineyard, we observed that the fruit had maintained adequate integrity and the skin had adapted well to drying, long macerations, and subsequent winemaking operations. Technologically speaking, the analytical values of the must are entirely satisfactory, both in terms of acidity levels and alcohol content. 

The Corvina and Rondinella grapes are now in full fermentation. The must is fragrant and rich, and the colour, rather light, reminiscent of the typical vintage. The results of the grapes from the Illasi Valley vineyards are also surprising: the Garganega grape is now undergoing the first phase of fermentation, whilst the Chardonnay has already completed the entire process and is delicately fruity upon first tasting. 

According to our winemakers, the initial results of the Merlot fermentation are particularly impressive.  

While we are awaiting the next updates, we invite you to take a look at our photographic material that tells the story of the manual harvesting and drying of the grapes. 

Details regarding the completion of the Amarone fermentation and subsequent observations on winemaking will follow via email. 

Stay tuned!