The grapes are selectively picked and delivered to our crush bed, then are sent directly to the tank press. The skins are then removed from the grapes and are pressed. The vinasse and must are then sent to a fermenting tank where a pure strain of wine yeast is added. Fermentation takes place for 1 week at 72 degrees.
Established in 1898, Cantina di Soave is a premier cooperative winery in Italy. The founding group of vine growers and wine producers joined forces to improve production quality and standards to bring unsurpassed value to consumers. The winery was organized to implement stringent vineyard management, winemaking, marketing and sales across the board to ensure that each member-grower obtains optimal results. Today over 2,200 farmers are members of the cooperative and more than 8,600 acres are under vine, 70% of which are within the DOC and DOCG zones. From its six wineries located throughout the Soave zone, Cantina di Soave makes a variety of award-winning indigenous wines from the region of Veneto including Soave, Valpolicella Ripasso, and Amarone.