Grape Drying

[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”7″ top_padding=”0″ bottom_padding=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”-4″ z_index=”0″ shape_dividers=””][vc_column column_width_percent=”80″ gutter_size=”5″ style=”light” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″][scrollmagic scenes=”scroll2″][vc_single_image media=”83466″ media_width_percent=”80″ alignment=”center”][/scrollmagic][/vc_column][/vc_row][vc_row row_height_percent=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″][vc_column column_width_percent=”80″ gutter_size=”5″ style=”light” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″][vc_column_text]Before becoming a wine, Amarone is above all a method. Everything revolves around the drying of the grapes, called Appassimento made possible by the thick skins of the local varieties, and fundamental for concentrating and enhancing their aromas.
Every grape plays in perfect harmony: a further selection of the grapes was made before they were pressed. A ten-day cold maceration will be followed by a slow fermentation for 30 days in oak barrels, using exclusively indigenous yeasts.

Waiting is the hardest art.

6739 bottles and 248 magnum of De Buris 2009 have been produced.

Data Sheet[/vc_column_text][/vc_column][/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”7″ top_padding=”0″ bottom_padding=”0″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”-4″ z_index=”0″ shape_dividers=””][vc_column column_width_percent=”80″ gutter_size=”5″ style=”light” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″][scrollmagic scenes=”scroll2″][vc_single_image media=”83577″ media_width_percent=”80″ alignment=”center”][/scrollmagic][/vc_column][/vc_row]