Amarone della Valpolicella DOCG Massimago

Amarone della Valpolicella Massimago is born from a vineyard with a organic management of 4000 plants / ha with plants aged between 35 and 60 years. It is a land with a good exposure to an altitude ranging from 250 to 350 m sldm and with a limestone composition that clearly determines the characteristics of the grapes. This vineyard is harvested manually around the end of September and the grapes are placed in locals called fruttaio" for drying for about 90-100 days. In January, when the degree of drying desired is reached, the production process begins at the Amarone della Valpolicella Massimago; the grapes are destemmed and fermented in stainless steel tanks for 35 days at a temperature of 16-18 ° C during which through the pump-over and delastage the compounds present in the skins are transferred to the wine. After fermentation completed in mid-February, the Amarone della Valpolicella Massimagois separated from the skins and placed in oak barrels and barriques for malolactic fermentation. After 30 months has elapsed for assembly and bottling, Amarone della Valpolicella Massimago is released on the market after 12 months of rest in the bottle.