“Guglielmi di Jago” Amarone della Valpolicella Classico DOCG 2007

The vineyards are located between 240 and 252 meters above sea level, facing east on calcareous soils, shallow and of medium fertility, originating from marine deposits. The harvest takes place from mid-September to the beginning of October, with manual harvesting of the grapes, selecting the bunches and placing them in special boxes for drying in the drying rooms. Here they remain for a period of 3-4 months in which the grapes lose around 30% of their initial weight. Once the drying is complete, we proceed with destemming and soft pressing of the grapes. Fermentation is carried out in steel at a temperature of 10-18 °C, for approximately 4 weeks, with daily pumping over. In spring the wine undergoes malolactic fermentation. It refines in steel until April, then 12 months in 500 liter French oak tonneaux and 7 years in 20-25 hectoliter Slavonian oak barrels. 12 months in bottle upon completion.