The wine decanting
After the fermentation and the pomaces' pressing of the Valpolicella Classico, Valpolicella Classico Superiore "Figari" and Valpolicella Ripasso Classico Superiore "Jago", the new wines settle for few days inside
the stainless steel tanks; the solid particles are separated from the liquid with the first decanting.
Most of the dregs are taken away while the wine, not perfectly clear yet, decants.
In this period a second fermentation stars, the one that transform the malic acid into lacticacid. It is preferable for
this transformation to happen in autumn rather than spring as in this way it is easier to monitor.