THE DRYING OF AMARONE AND RECIOTO'S GRAPES The old portico which was originally used for storing hay, has been transformed into various rooms. During the drying period these rooms are stacked to the ceiling with trays full of grapes that have been harvested from the surrounding vineyards and left to dry. The large rooms are given character by majestic trusses dating back to the 1800s.
In order to maintain the microclimate in this important stage of work, the large openings of the upper barn have been closed by glass creating huge windows with spectacular views over the property and vineyards. This also creates a visual link between the winemaking stages.
The stone walls, typical of this type of hilly architecture, have been plastered internally to guarantee sanitation whilst maintaining their original appearance externally. In case of particularly bad weather, machines are used which dehumidify the air and favour the recirculation of the air through the Fruttaio (grape drying room).
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