This ancient technique dating back to the Romans has become the emblem of our land.

It is a technique that starts in the vineyard, where we select only the sparsest and least compact bunches whose grapes are ripe and perfectly healthy; the grapes are delicately placed, by means of a strictly manual harvest, inside trays equipped with small holes, which allow optimal aeration.

They are then transported to the drying place, the “fruttaio”.

Our fruttaio is located in the Classic zone of Valpolicella, on the slopes of Lessinia but in the direction of Lake Garda.

During the raisining process, which lasts several months, the concentration of sugars in the grapes increases so as to obtain an exceptional alcoholic degree and high quality as well as being the main initial factor for alcoholic fermentation.

The latter is monitored in order to obtain great products: the famous Amarone della Valpolicella, Il Recioto della Valpolicella, Il Ripasso Valpolicella as well as our selection of dried wines by C&G.