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 and the Valpolicella Ripasso Classico Superiore, selected and placed in plastic boxes, arrive to the band connected to the destemmer and crusher secondly.
The grapes to produce the Amarone and the Recioto are the last ones to be destemmed and crushed after a drying of about 3 months.