Valpolicella Classico DOC Manara Val Polesela

Valpolicella Classico Manara is produced with Valpolicella typical grapes manually harvested around the middle of October and taken to the cellar for destemming. After a careful manual sorting the cruched grapes are inoculated with selected yeasts and the fermentation process lasts for about 15 days at a temperature of about 28 ° C during which the aromas are transferred from the skins to the must-wine. Subsequently, Valpolicella Classico Manara is separated from the skins and placed in stainless steel tanks and cement vats for aging that lasts about 12 months after which the wine is blended and bottled. The Valpolicella Classico Manara remains in the cellar for 6 months after bottling before being released on the market.