VALPOLICELLA DOC


“light, dry, red wine ... as friendly as the house of your brother”
Ernest Hemingway, Across the River and Into the Trees, 1950.


Valpolicella is the name of both the region and one of the appellations. Ernest Hemingway was so fond of this wine that, in one of his novels, he decided to make it the main character’s favorite wine. It is a young light-bodied wine, with perfumes of cherry and rose. On the palate, it is fresh, lively and velvety. It is extremely pleasant to drink and versatile with food.


Let’s discover how this friendly and traditional wine is crafted!

1. HARVEST
The first stage of production starts with the harvest, that usually begin in mid September.

2. CRUSHING AND DESTEMMING
After arriving in the cellar, the bunches are imediatly crushed and destemmed.


3. MACERATION AND FERMENTATION
The juice is fermented and macerated into stainless steel vats for 7/10 days.

4. AGEING
Valpolicella DOC is aged in stainless steel tank and usually released on the market starting from spring. When Valpolicella is released after a year of ageing, the sugar- free extract is at least 20 g/l and the alcohol content is equal to or higher than 12%, it can be labeled with the “Superiore” specification. In order to produce a wine more concentrated and alcoholic such as Valpolicella DOC Superiore, usually are selected the best bunches coming from the best sites, otherwise the grapes are slightly dried.