Bussola Valpolicella Classico Superiore TB 2018

The grapes for the production of our Valpolicella Classico Superiore are harvested and selected in the first and second week of October. 50% is immediately crushed in truncated conical oak vats where, after about 2 days of maceration, fermentation with indigenous yeasts is triggered. It remains in contact with its skins for about 18 days, during which frequent pumping over and follocking are carried out for the submersion of the skins. Decanted, it is placed in a steel tank where it remains for 3 months. The remaining 50% of the grapes, after remaining 3 months in drying in small plastic trays, are crushed. Fermentation with indigenous yeasts is immediately triggered and after about 10 days the Valpolicella Classico produced in October is added. In the following 30 days of fermentation, numerous pumping over and several delestages are carried out for the submersion of the skins. Once fermentation is complete, it is decanted and placed in steel tanks to decant for 10 days. It is then decanted and brought into barrels to complete its maturation.