Autumn, the rest of the vines and grapes in the drying room. What is happening in Costa Arente.

The harvest is over, the vats are boiling.

The tradition in Costa Arente is a serious matter, it is part of our DNA: handmade in Valpantena, but we also know how to give a push «to the old ways».

To make wines of great quality it takes -also- the right dose of innovation and technology and also a place of tranquility as can be the drying room, where the grapes rest to dry. The drying room of Costa Arente is equipped with everything you need to make the most of what already gives us the nature of our valley.

The grapes of theAmarone remain to dry for about 100 days, and in this period of time what can go wrong?

The temperature, humidity and especially the ventilation of the fruit must be carefully regulated in order to promote the natural loss of water by the berry, without causing rot and other problems during the process.

The drying of the grapes is a science, we know our grapes, their times, the mechanisms that regulate this delicate process and in the drying room guarantee the best conditions to make sure that they are enriched with those truly unique aromas recognizable in our Amarone or in our Ripasso.

Science in the drying room? A little, maybe. That’s why we innovate only when we know we can raise the bar of our quality.