Valpolicella Classico Saseti

Winemaking Information

The fruit is destemmed and gently pressed; spontaneous fermentation takes place with native yeasts and without sulfur in concrete and steel tanks. Maceration lasts a week or less, with periodic, manual punch downs. The wine is aged in tank for about three months and then bottled in February after the harvest. While the wine is not filtered, it goes through through a sterile linen bag to remove large impurities (tartaric deposits, etc...).
SO2: At Bottling
Fining/Filtration: Unfined/Unfiltered