Musella refers to the 2016 vintage as “the perfect year, the one that happens every ten or twelve years”. “One of the best wines we’ve ever produced. Top!”
The winter and spring both saw very classic and consistent temperatures, summer came early and was moderately warm with useful rainfall on a regular basis. Harvest was carried through without rain. This vintage yielded perfectly balanced fruit to produce serious wines built for long-term ageing.
At the winery, unpressed Amarone pomace is macerated with the fresh Valpolicella (this method of production is referred to as “Ripasso”). This enhances the colour and structure of the wine. 12-15 days of fermentation-maceration on the skins, at 20 to 26 C° in stainless steel tanks. Regular punch down of skins occurs twice per day. After pressing, malolactic fermentation takes place in oak barrels (2 or 3 years old) of 225, 350 and 500 litres for 12 months. Blending is completed in stainless steel tanks