CRUSHING: THE FASCINATING BIRTH OF AMARONE CLASSICO
Pressing: the fascinating birth of the Amarone docg Tenuta Lena di Mezzo wine
Harvest time now seems far away and in the winery we are getting ready for a crucial phase: the crushing of the grapes designated for our Amarone Docg.
Everything originates in the vineyard, when around mid-September the ripening of the Corvina, Corvinone and Rondinella grapes is optimal and hand picking can begin.
These native grapes, need warmth and plenty of light to ripen at their best, finding in Valpolicella Classica their ideal terroir. Here, soils rich in limestone, allow perfect drainage of the soil, also favoring the reflection of light on the plant. The result? Wines of great structure and complexity capable of defying time with great charm and elegance.
Once the grapes have been harvested, selected and laid in boxes by our experienced team, they are taken to the fruit cellar in the village of San Pietro in Cariano in Valpolicella. Over there, they will rest for about 90 days at a controlled temperature.
