From grape harvest to crushing
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 Ripasso, Valpolicella 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.
This month, the cut weeds are left to dry in the vine-rows.