Skin contact maceration and fermentation for 12days at controlled temperature of 25*C. Lees are kept just below the surface of fermenting must according to the "cappello sommerso" (submerged cap) system. By the end of March the wine is poured on the lees of the just fermented Amarone. The residual yeasts induce a mallolatic fermentation in the Valpolicella which increase alcohol and texture. This system is called "Ripasso" lit. "re-run".
Color is ruby red and tends to garnet with ageing. It is fruity (cherry, almond) on the nose. It is dry, crisp, firm, full bodied and slightly spicy on the palate.
After a late harvest the grapes are laid on bamboo mats in a dry and ventilated covered space. They are left to dry for 100-120 days until they lose up to 35-38% of their weight. The raisins are softly pressed at the end of January, early
moreThe grapes are let dry for 120 days, after pressing they ferment for 18-20 days on their skins at a controlled temperature of 22-24°C. Aged In traditional Slavonian oak barrels for at least three years followed by a further refinement
moreMarceration on the skins for 10 days and temperature - controlled fermentation (between 23° and 25°C.) Maturation:18 months in large Slavonian oak barrels.
more"Harvest period: the end of September The whole of the vinification process is geared towards highlighting the fruity and floral fragrance of the grapes themselves. Cold maceration is carried out, pressing is very gentle and
moreThis wine is produced on the eastern shores of Lake Garda in the province of Verona, whee there is a temperate mediterranean climate. The wine undergoes Cold Maceration, soft pressing and controlled temperature fermentation. The wine
moreAfter a light drying, maceration with the skins takes place for 10-14 days at controlled temperatures. The wine is aged for 30 days in Cherry wood ?Barrels and then refined in the bottles for at least 6 months.
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