Preparing the equipment
In the cellar everything is now ready waiting for the grape harvest.
After having washed pipes, tanks, pumps and winepress, we are then ready for the wine pressing and the
fermentation, fundamental moments of the wine productive cycle.
Once harvest starts, we first crush the grapes used for Valpolicella Classico.
In a second moment we crush the grapes used for Valpolicella Classico Superiore, Valpolicella Classico
Superiore Ripasso and in the end the grapes that, after the drying, will produce Recioto and Amarone.