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After de-stemming, the grapes are crushed and placed in stainless steel tanks, where             selected yeasts are added. A very slow fermentation is initiated which will last             approximately 30 days at a controlled temperature of 24°C. Frequent remontage and             delestage are carried out in the early stages of fermentation in order to achieve soft             extraction of aromas and gentle tannins. After racking, malolactic fermentation is             induced. 





TENUTE FIOREBELLI Amaronedella Valpolicella Denominazione di Origine Controllata

  • 2016

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