Grape processing

The Valpolicella Amarone owes its origin to Recioto, one of the oldest wines in our winemaking history. Once upon a time, Recioto was the only wine produced in the Valpolicella area. However, over time and due to the climatic changes of the seasons, the grapes underwent a fermentation process that has enabled them to produce a much drier wine and Amarone, a wine that owes its name to the characteristics of its bitter vein, was created.

As for Recioto, the finest Corvina, Rondinella and Molinara grapes are selected and harvested between the third week of September and the first week of October. The withering process occurs in wooden boxes stored in large rooms where the temperature, humidity and ventilation are closely monitored and here the grapes lose up to 40% of their original weight. The selecting and the crushing of the grapes occur in January. Fermentation occurs in stainless steel containers, after which the wine is transferred into oak barrels for a minimum of 36 months, and then it is bottled and stored for the next 6 months.