Our WinesA great wine is not made in the cellar, but in the vineyard – this is the premise from which all winemaking at Valentina Cubi departs. Grapes are hand harvested only and checked again on arrival in the cellar on a sorting table. The fermentation takes place in stainless steel tronconic tanks, while remontage and pigeage is used as the main extraction method. Depending on the vintage some of the wines are fermented in the absence of temperature control. To let Corvina shine, the Valpolicella Iperico doesn’t see any oak at all. Instead, it is aged on its fine lees for around seven months in stainless steel. After bottling it is aged further for at least 4 months before the wine is released on the market. To highlight the purity and elegance of the Valpolicella superiore Iltabarro, it is aged in large Slavonian oak cask only, as is the estate’s top wine the Amarone Morar. Both wines have freshness and concentration, and express a sense of origin in the glass unobstructed by oak aromas and in a completely transparent way. The Recioto della Valpolicella Classico is one of Italy’s finest sweet wines. Only made of the finest hand selected bunches and dried for up to four months, it slowly ferments for months on the skins.