The grapes to produce Amarone della Valpolicella DOCG Roccolo Grassi were dried until the first week of December in naturally ventilated conditions, which preserved the quality of the fruit. During the drying process, the fruit sugars and flavours were concentrated. Fermentation took place in temperature controlled tanks, followed by maceration which lasted for 30 days. Amarone della Valpolicella DOCG Roccolo Grassi was then transferred to French oak barriques of 225 litres, of which 50% were new, for a period of 24 months, followed by 18 months in bottle, prior to release.
Roccolo Grassi’s Amarone della Valpolicella is produced from a four hectare, southeast facing vineyard in the heart of the DOCG, from vines with an average age of 40 years. The vines are grown at 200 to 250 metres above sea-level in volcanic-basaltic soils. The vines are trained on a pergola system, at a density of 3,000 vines per hectare and yield 1.5 to 2.0 kilograms per vine. The grapes are manually harvested at the end of September into trays to preserve the quality of the fruit.
Roccolo Grassi was established in 1996 by Bruno Sartori and his two children Francesca and Marco. Based in Veneto, they produce wines of unique character and strong personality, which are expressive of their origins. Winemaker Marco Sartori is one of hottest talents in the region. His philosophy is very simple; yields in the vineyard are significantly reduced to obtain a fabulous fruit concentration. The 14 hectares of Roccolo Grassi vines are farmed sustainably and minimal intervention takes place in the winery. The result is a collection of world class wines distinguished by their pure elegance.