Traditional Drying

Wine grapes drying is Valpolicella’s distinctive unique method (in Italian ``Appassimento``). Throughout the centuries, the drying technique —carried out before treading— improved and it is nowadays used for the production of the greatest Valpolicella wines. The wine produced is a synthesis between the soil and its resources, the energy of the sun and the work of men. To produce an excellent wine drying is fundamental. It is a very critical and delicate stage, also linked to the course of seasons. The perfectly ripe and sound grapes are selected at the time of the hand picking.

Sustainable Architecture

The architecture of Fruttaio stands as a sign of sensitivity and attention towards a continuous research of balance between the nature of men and the environment in which they live. The Fruttaio is arranged to assure the constant airing of the grapes, so to prevent humidity stagnation and to permit the gradual change of temperature.

The building envelope, characterised by a second coating made with recycled wood, makes the volume of the Fruttaio even more ethereal.

The building —gracefully traces back to historical rural buildings— is the combination between functionality, aesthetics and dialogue with the surroundings.