Lavori in Vigna   /   Work in vineyard   /   October

October

From grape harvest to crushing

Productive vineyards:

We are in the middle of the most exciting moment of the year: the harvest.
Grapes used for making Recioto and Amarone have been picked: now it is the turn of grapes used
to make Valpolicella Classico Superiore RipassoValpolicella Classico Superiore and Valpolicella Classico.
The grapes used for Valpolicella Classico Superiore Ripasso and Valpolicella Classico Superiore, after the
harvest, are put in plastic bins and taken to the “fruttaio” for a short drying (about 15-20 days). This way, a small
percentage of water will evaporate and the sugar percentage of the grapes will increase.
The grapes used for Valpolicella Classico are instead gently laid, bunch after bunch, first in small plastic bins and
then transferred into plastic crates. Then, within a few minutes, they are taken to the cellar to be crushed.
It is very important that as little time as possible passes between harvest and crushing,
to avoid overheating and oxidation.
In the cellar, the plastic crates are delicately tipped onto a conveyor belt
that carries the grape clusters to the destemmer-crusher.

New vineyards:
This month, the cut weeds are left to dry in the vine-rows.

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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