The Wine cellar

The cellar at the Dindo farm is the perfect blend of tradition and innovation.
The pressing is carried out with the aid of a horizontal wine press which allows both the grapes of Valpolicella, and for the Amarone and Recioto grapes, to carry out a soft pressing, so as to only extract the best part leaving out unpleasant smells or flavours released from the grape seeds.

In the fermentation room we have a series of vertical fermenters. All containers are thermally checked during cold fermentation. The fermentation of our wines occurs very slowly and at low temperatures (from 10 ° to 15 ° C). This technique, unlike others, allows to extract aromas and flavours found in the skin.

In the aging cellar there are small steel tanks,
casks and barrels for the second and third stages

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