FROM THE GRAPE TO THE BOTTLE

The harvest begins around the middle of September. All the grapes are manually harvested and those
intended for Amarone and Recioto are placed in crates for the drying.
The drying or withering in fruttaio the grapes remain in the drying structures for 120 days. The grapes
lose water and weight in a very noticeable manner, the sugars and extracts become concentrated and
are enriched with other bio-chemical phenomena’s that bestow on the grapes known antiinflammatory
and anti-oxidation properties.
The vinification makes use of tradition and innovative techniques in a way to exalt the varying
characteristics of each type of grape. All the operations take place under constant temperature and
oxygen controlled conditions.