I Saltari Amarone


The grapes are carefully selected, put into small plastic boxes of 5/6 kg and brought directly to the winery. The boxes are then left here in drying rooms (Fruttai) for 3 months. The grapes now lose 30% of their weight. Mash fermentation is carried out in temperature controlled stainless steel tanks with infusion of musts and covered “hat” for 30 days. The wine is then converted into oak casks for malolactic fermentation. The oak barrels are of different sizes: 20/25 hl, 500 l tonneaux and 225 l barriques. During its storage, the wine remains in oak barrels for 3 years until the last blend.

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I Saltari