The name “Concentus” (harmony, in Latin) is inspired by the harmonious blend of different grapes varieties that compose the amphelographic base of Valpolicella.

The grapes are picked only after a careful selection of the ripest clusters on the vines and then the grapes are dried for 40 days in order to have the best concentration of fruit and tannins. Fermentation takes place in small stainless steel vats and is conducted until all of the sugars have been converted to alcohol with frequent pumping over to maximize extraction of color and flavor.

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