NOVEMBER

After the Valpolicella Classico fermentation and the pommace pressing, the new wine settles for few days inside the stainless steel tanks; the solid particles are separated from the liquid with the first decanting. Most of the dregs are taken away while the wine, not perfectly clear yet, decants.

In this period a second fermentation stars, the one that transform the malic acid into lactic acid. It is preferable for this transformation to happen in autumn rather than spring as in this way it is easier to monitor.

In november Valpolicella Classico Superiore “Figari” and Valpolicella Classico Superiore Ripasso “Jago” starts to ferment also, only after the grapes used for making them have been withered for few weeks.

The wine making process for these wines is the same already described for the Valpolicella Classico.

We first make Valpolicella Classico Superiore “Figari”, obtain from the grapes growing in a village called Figari, under the Marano di Valpolicella area.

Afterwards the Valpolicella Classico Superiore Ripasso “Jago” fermentation stars. This wine is produced using the grapes coming from the vineyards located in the village of Jago under the Negrar area, where our villa, garden and cellars are.