We are in the final moment of the fermentation period: the grapes crushed in December and January stop infact to ferment on February.

It is always fundamental to check costantly the fermentation's temperature:the cold weather typical of this season could stop the fermentation, creating in this way problems to the must.

It is then necessary to warm the tanks up to mantain the fermentation continuos, slow and not tumultuous.

Pump-overs happen daily in order to favour the maximum pomace's extraction; in this way not only the extraction but also the oxygenation is helped, allowing the yeasts to multiply to get in this way a better fermentation.

Once the fermentation is ended the solid part (pomace) will be separated from the liquid part (the new wine): the Valpolicella Classico Superiore will then be poured onto the pomace to get the “ripasso” wine.