The Selection Of The Most Suitable Grapes

The harvest is the fundamental period in our year’s work. The vines, nurtured and cared for with tenacity and attention, reward us with their marvellous fruit, now at an optimum degree of ripeness.

We begin the harvest by selecting the most suitable grapes for making Recioto and Amarone: the most loosely-packed bunches are picked and laid in small crates, which are then taken from the vineyards to the drying loft, where they will rest and “semi-dry” for more than three months before being pressed.

Vendemmi a Villa Canestrari

Picking Is Carried Out Strictly By Hand

We then carry on with the harvest, picking strictly by hand: a proportion of these grapes is dried in crates for about a month and will become our Valpolicella Superiore, whereas the rest goes to produce our wines for drinking young, Valpolicella “Terre di Lanoli” and Soave “Vigne di Sande”.

To make some wines like our Soave Riserva Superiore D.O.C.G. or our “Tanbè”, we need bunches that are particularly ripe, with different sugar levels and characteristics compared to the grapes that have been picked previously. It is now time for the “late harvest”, which begins some 30-40 days after the main harvest: just enough time to allow the grapes to obtain, in a natural way, the characteristics that are necessary for creating these wines.