From the earth to the bottle, in short how to produce a great Amarone

It all starts from the vine. In the vineyard we carry out a careful winter pruning and careful thinning in summer. At the time of picking, the finest grapes are carefully selected and distributed on plateaux  and placed in the fruit loft. This process is called withering and lasts about three months. During the process of drying we make a further examination to eliminate those grapes that are not perfectly healthy. This is an operation necessary to obtain a clean wine, without undesired secondary flavours or fragrances. After this period follow the crushing and fermentation. Here the grapes become Amarone and rests in barrels for three years. Finally we have bottling with corks of high quality.


I) Winter pruning
From December to February we carry out a careful pruning. At this stage the vine is prepared for the right number of buds, which is a very important step in order to establish an optimal amount of grapes for the next season.
II) Thinning
Between July and August  the thinning of the bunches is made. At this stage the second cluster is removed (on a branch there may be two clusters, the farthest is removed from the vineyard ). After a careful evaluation we must decide whether or not to halve the remaining one. This is a very delicate moment when we determine the quality of the grapes and wine, and every choice is the result of our experience.
III) Harvest time 
During the harvest we make careful selection of grapes. Operators select only the best grapes, removing any defective grapes. Then the grapes are distributed on plateaux and placed in the fruit loft .
IV) Withering
Those grapes intended for the production of Amarone remain In drying for three months. We prefer natural drying, even if, at first ,we use the fans for a short time to dry the grapes from any source of harmful mould which may have been caused by meticulous grape-by-grape selection. During the process we carry out a further check to eliminate those grapes that are not perfectly healthy. This operation is required to obtain a clean wine, without undesirable smells or tastes.
V) Crushing
During the crushing a third control of the grapes is carried out, and those grapes that are not perfectly healthy are always eliminated.
VI) Vinification
The wine is made in personally designed steel tanks, in which the slow movement of the skins with the must-wine takes place and at the same time we have the controlled temperature so as to prevent abnormal fermentation. In the case of Amarone , vinification lasts about 20 days.
VII) Refinement
In the case of Amarone the refinement is carried out in new barrels of 500 L and 250 L in French oak for two years.
VIII) Bottling
The bottling takes place in a controlled atmosphere, to ensure the presence of nitrogen in air space (between the wine and cap). The stopper is made with high quality (with several controls), guaranteed by Mureddu corks.
IX) The Label

It was designed by the painter Sofia Kherkeladze, graduate from the Academy of Fine Arts in Tbilisi, who is completing her course at the Brera Academy in Milan.

Below there is a brief description of their meaning:

This label is as complex as our Amarone. At a first glance one immediately appreciates the full body and then realises later the various nuances typical of our land. In fact, on the label there are three Roman arches of various shapes. To the left there is the church of San Briccio which is just across the Falezze vineyard. On the right there is the castle of Illasi and in the centre are depicted the origins of Venice. Finally the three Roman arches represent the Roman origins of our country and the vineyard is the star of the label, the land and the wine.
The woman with the glass of wine, is the synthesis of elegance set in the Venetian milieu. Only while drinking Ripasso can you appreciate the thought that illuminates the woman gazing at the sunset over the lagoon.
Valpolicella Superiore

The woman and  the bird summarize the characteristics of the wine. The woman represents the elegance present in the wine and the bird identifies Nature. In fact, Valpolicella Superiore, as opposed to Amarone, spent only a brief period in barrels and the hints of grapes are more pronounced .