The drying

Recioto and Amarone are wines that are produced using dried grapes. During the harvest, the best bunches are selected and left to dry on “plateaux” in well-aired and dried lofts called “fruttai”. The drying process may take 3-4 months during which time the sugar content and other components like essence, glycerine and aromas increase. The dried grapes are pressed in january-february and fermentation is long and slow. During this phase, the grapes are stirred several times every day in order to obtain maximum extraction.

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