SEPTEMBER

In the cellar everything is now ready waiting for the grape harvest.

After having washed pipes, tanks, pumps and winepress, we are then ready for the wine pressing and the fermentation, fundamental moments of the wine productive cycle.

Once harvest starts, we first press the grapes used for making Valpolicella Classico.

In a second moment we press the grapes used for making Valpolicella Classico Superiore, Valpolicella Classico Superiore Ripasso and in the end the grapes that, after the withering, will produce Recioto and Amarone.