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As the fermentation of Recioto and Amarone grapes within the stain-steel barrels finishes, the new wines remain, once being separated from dregs, to decant for some days in the same steel barrels.

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That operation is good to clean the same wine from the heaviest dregs, which can provide nothing else but bad smell and unpleaseant sensations.

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As the cleaning is over wines, with still some solid rests in it, are separated from the remaining solid parts and moved to the “small” oak, meaning 225-300 liters barriques and 500 liters tonneau to start with the ageing.

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Next month we'll be telling about the passage of new Amarone and Recioto to the “small” oak.