Ca' del Pipa

Vineyard management is based on training systems adapted to individual grape varieties and the use of an appropriate planting density. The principal disclosed seasonal practices are selective pruning and summer thinning. Harvest timing is determined by both phenolic and aromatic maturity.

Grapes destined for the most selective Amarone production are picked by hand and carefully selected. For other Amarone lots, trained personnel select the bunches during harvest and place them in crates before drying.

Cà del Pipa employs different vinification paths within its Valpolicella Classica range.

Amarone production

Selected bunches are harvested and placed in crates before being transferred to dedicated drying rooms. Drying concentrates the grapes’ sugars, aromas and flavours; the Riserva process describes this stage as lasting for weeks. Once drying is complete, the fruit is destemmed and pressed, followed by a slow, extended fermentation. The resulting wines mature in dedicated ageing areas.

The Cinque Stelle Riserva is made only in selected vintages. Its fermentation proceeds in contact with the pomace, while an extended period in the ageing rooms develops body and completes the wine’s evolution.

Ripasso production

The Ripasso process begins with roller crushing and destemming, followed by a long maceration. The pomace is then separated, malolactic fermentation is completed and the wine undergoes cleaning rackings. A second fermentation takes place on Amarone pomace, from which the wine gains additional colour and body, before maturation in the designated ageing rooms.

Valpolicella production

The lighter Valpolicella process uses roller crushing with destemming and fermentation. Maceration is kept short and accompanied by frequent pump-overs. The pomace is separated relatively early to preserve floral aromas and softness. Slow fermentation is then completed, followed by cleaning rackings, stabilization and bottling.