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The refinement

After the alcoholic fermentation, all Valpolicella Superiore, Amarone and Recioto wines, except for the Valpolicella of that year, are refined for a period of 12 - 48 months in durmast wood barrels with a capacity of 3000, 500 and 225 liters.

The end of the alcoholic fermentation of the Amarone and the Recioto wines and all the malolactic fermentation processes take place in wood.
In all the stages of the production line, from the pressing, to the decanting and up to the bottling, we pay attention to the lunar phases in order to choose the "right" moment.

Refining wines in bottle before their commercialization, by placing them in a dark, suitable place, with optimal and constant temperature and humidity conditions, is of great importance to us.