Drying out the grapes is a vital step in making Amarone, as it reduces the amount of water in the grapes and increases their sugar content. In the past, special grape-drying halls were built in precise positions where the humidity and temperature conditions were optimal. Nowadays, thanks to modern technology, every aspect of the drying process can be controlled and results assured. The Tezza winery boasts a new drying hall with controlled temperature and humidity levels that ensure ideal conditions for drying the grapes destined for use in Amarone and Recioto wines.
The barrel hall is the heart of the winery, where the wines are left to mature in wooden barrels before being bottled. This passage is crucial to the development of the wines, as the contact with the wood spurs a number of sensory transformations and the wine becomes richer in complex aromas. Our wines are matured in either 750l barrels in French and Slavonian oak or 225l barrels in French oak.
Beside the barrel hall is the old cellar, the "inner sanctum" of the Tezza winery. This cellar is closely guarded, as the most precious wines from the best years are kept here, those with uniquely special aromas, colours and flavours.
Tezza wines are fermented in the winery’s large steel vats, which are equipped with modern technologies that enable automatic temperature control. We use the délestage method (a system for pouring and re-filling), which allows us to gently extract the polyphenols from the skins by pumping the must over the cap of grape skins. The steel vats are backed up by the old cement tanks in the heart of the cellar - thanks to their thermal insulation, they maintain a constant temperature all year round.