The Cellar   /   Work in the cellar

Work in the cellar

One year of work in a winery sums up quite the whole winemaking history and try the winemakers' talent and know-how very hard.
There are some things to do to be considered priorities in the work management,
such as the barrel washing and setting, the schedule of rackings and analysis, the temperature checking.
you can't even miss to exam the activity of the indigenous microflora in the wine and the sulfidation process.

February

February

End of the fermentation

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March

March

The preparation of the new Recioto wine

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April

April

The end of fermentation of grapes for Amarone and Recioto

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May

May

The decanting

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June

June

Bottling the wine

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July

July

The ageing

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August

August

The monitoring

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September

September

Preparing the equipment

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October

October

The fermentation

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November

November

The wine decanting and the fermentation of the Valpolicella Classico Superiore

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December

December

The grapes used for making Recioto and Amarone are crushed

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January

January

The fermentation carries on

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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.

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