The company
Terre di Fumane
A brief history
The origins
of the project
The idea of creating a cooperative fruttaio where to dry the grapes to be used for the production of Valpolicella Amarone and Recioto wines took shape in 1994, when the winegrower Franco Allegrini brought to a real life business the entrepreneurial idea of Roberto Ferrarini, a teacher in oenology at the University of Verona, who had dedicated years of study and research to the appassimento.
Focus
Appassimento:
what it's all about
The drying process consists of specific technologies which involve a partial removal of the grape water, which leads to a variable drop in the product weight by up to 35-40%.
Terre di Fumane
Publications
Terre di Fumane has achieved top positions in national and international rankings for the volumes treated, the experience gained, and the technologies used and tested, also thanks to the fruitful cooperation with the University of Verona. An agreement was also signed with the University of Verona in their memory, aimed at continuing and developing research through grants and scholarships, seminars, and funding of specific projects related to winemaking, to improve the service rendered to farms in one of the areas of Italy with the highest vocation for the production of high-quality Valpolicella wines, known throughout the world.
