The Cellar   /   Work in the cellar   /   November

November

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.

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