ROSA DI ANTO

RECIOTO

DELLA VALPOLICELLA DOCG CLASSICO

VINIFICATION

Manual harvesting by small crates during the first decade of September.

Selection of the bunches and destemming, then cryomaceration in closed

press at 5 °C a.s. for 12 hours and soft pressing. Decanting of the free-run

juice, fermentation in stainless steel tanks, then preservation for 5/7 months

of the noble lees by performing weekly bâtonnage.