Valpolicella Superiore Camporenzo

Winemaking Information

The fruit is hand harvested in early October into small bins, crushed and placed in wooden vats, where it is foot-trodden once a day. Fermentation takes place spontaneously with indigenous yeasts and maceration lasts 10-12 days. The wine receives a small dose of sulfur and then is aged for four months in small oak barrels. While the wine is not filtered, it goes through through a sterile linen bag to remove large impurities (tartaric deposits, etc...)
SO2: During winemaking
Fining/Filtration: Unfined/Unfiltered