Ferragù Estate Winery lands, numbers of bottles, winery and raisin-drying process
The Ferragù Estate comprises eight hectares of vineyards and approximately one hectare of olive farmland. These lands immerse us in the soft silence near Sorcé di Sopra, two hundred and forty meters above sea level.
The Ferragù Winery is divided into two departments: the upper part, newer and modern, has all the equipment required for transforming the grapes from must to wine. The cellars, with thick and low vaulted walls and glossy doors made of ancient wood, stores and protects the barrels in a suggestive place, especially when illuminated and covered with a golden veil, where silence reigns and is as sacred as the temperature that impregnates every stone.
Above the cellars the grapes are first crushed and destemmed. Then the must is transferred into the fermenting vat. “Cold” maceration takes place for thirty five hours and then fermentation begins, at controlled temperatures, lasting for about thirty days. This permits extraction of colors, tannins and aromatic compounds of the skins. All fermenting vats and tanks are made of steel. The temperature of the slowly fermenting grapes is constantly monitored. Refinement takes place in oak barrels having the same capacities, barriques holding 225 liters each (these are the only barrels which, in terms of capacity, can call themselves barriques) to enhance aroma and flavor.
There are two raisin-drying halls, located inside the cellars in order to best exploit the silent air that is perfect for drying the grapes.
Every year the Ferragù Estate Winery produces about three thousand bottles of Amarone and fifteen-sixteen thousand bottles of Valpolicella Superiore for a total of twenty thousand bottles. Recioto is only produced during the best vintage years and only in a small quantity, a thousand bottles.