Fine Wine from Our Bottle Shop and Taproom:
Casa Vinicola Bennati has from its outset been devoted to producing the local wine Valpolicella, specifically the ageing of Amarone. These are still the flagship wines of their portfolio.
Grapes, picked in September, are harvested some three weeks later than usual to allow for a greater concentration. Then, as part of the famous Amarone production technique, the bunches are put in small crates inside the “fruttaio”, a large room where ventilation is controlled by opening windows, allowing the grapes to shrivel and concentrate further.
At the beginning of the new year the bunches are de-stemmed and pressed. Grapes and must are put into special wine tanks where selected yeasts are inoculated to start a strictly controlled fermentation at a temperature of 24-25°C to extract the fruitier components of the skins to give great complexity to wine. Frequent but quick pumping overs dissolve all the substances in the grape skins, thus enriching this wine with clear notes of concentrated, jammy fruit.
Bennati give some oak ageing to their Amarone.