Production phases


The carefully selected grapes, directly in the fields, are arranged on a homogeneous layer in plateaus; those, when they reach the winery, are arranged in a store room for drying, where the temperature and dehumidification are regularly monitored .
Every vineyard is an emotion that you can find in the smell of that air, like Corvina, that expresses the violet, the Corvinone that creates the body, the Rondinella, that with her deep roots in this land, gives the best after drying, the Oseletta that creates the tannic structure and other varieties used in low percentage, like Croatina, Cabernet and Merlot that paint and harmonise.
The grapes dry on a time of about 100-120 days, time when they are constantly inspected, to create only the noble rots.


After a soft crush, the grapes are transported in fermentation vats, where the cold pre-fermentative maceration, used for all the red wines of the winery, lasts from 2 to 10 days, keeping a researched continuous temperature. The duration of this process changes depending on the complexity of the wine that we want to obtain; Shrewdness that we do also during the fermentation, that can last from one week to one month, with a series of operations of pumping over operations, that allow to give phenolic and organoleptic substances. The percentage of the varieties used for the various assemblies, changes every year, even by following the guidelines; this allows that for every year, the wine reflects the life of the terrain itself.


After the wine is finished, and this might also mean after being in wooden barrels, follows  the ageing in steel. For the younger wines the duration might be one year or more, while for the most structured wines from 4 to 6 months are enough. Afterwards all the wines rest in the bottles 3-6 months before being sold.


A key point in the Valpolicella production method is the passage in wood. The winery chooses to use mostly 500l french oak tonneaus of first, second and third passage, assigned with researched logic, to give delicately the characteristic toasted notes, without depriving the wine of the footprint of the area in which it grew up.