The cellar   /   Crushing & Fermentation

Crushing & Fermentation

The grapes harvested in our cru vineyards are brought separately to the winery as quickly as possible to avoid any overheating and oxidation.
The grapes for the Valpolicella Classico are immediately destemmed and crushed.
The must is pumped into stainless steel tanks and the fermentation begins and takes different times
depending on the temperature and the natural yeasts on the grape skins.
The grapes to produce the Valpolicella Classico Superiore, selected and placed in plastic boxes,
arrive to the band connected to the destemmer and crusher after a short drying. 

There are many reasons to come and visit us in Valpolicella.

Write us to ask more information about our wines and to arrange a visit to the vineyards or cellar.

It will be a pleasure to tell you more about us and our wines.

Privacy:
I authorize the processing of my personal data under the Privacy Act Legislative Decree 196/2003 (Please read the statement on data protection).

Our website uses cookies to ensure the best browsing experience.
If you want more information about cookies and how to control the enablement with the
browser settings access our Cookie Policy.
Product Added to Cart