Albasini Amarone della Valpolicella Classico DOCG 2017

The vineyards are located between 230 and 275 metres above sea level, facing west on limestone soils, shallow and of medium fertility, originating from marine deposits. Harvesting takes place from mid-September to the beginning of October, with manual picking of the grapes, selecting the bunches and depositing them in special boxes for drying in the drying lofts. Here they remain for a period of 3-4 months in which the grapes lose about 30% of their initial weight. Once the drying process is over, the grapes are destemmed and softly crushed. Fermentation takes place in steel at a temperature of 10-18 °C for about 4 weeks, with daily pumping over. In spring, the wine undergoes malolactic fermentation. It matures in steel until April, then 12 months in 500-litre French oak tonneaux and 4 years in 20-25 hectolitre Slavonian oak casks. 12 months in bottle to complete.