Drying: Valpolicella's unique method The drying of grapes is Valpolicella's unique and distinctive method. Over the centuries, this technique—performed before pressing—has been perfected and is now used to produce Valpolicella's finest wines. It is a very critical and delicate phase, also linked to the changing seasons. Perfectly ripe and healthy grapes are selected during manual harvesting and placed in the Fruttaio. The architecture of the Fruttaio is a sign of sensitivity and attention to the continuous search for balance between human nature and the environment in which we live. The Fruttaio is designed to ensure constant ventilation of the grapes, so as to avoid moisture stagnation and allow for gradual temperature changes. Massimago has chosen to adopt a new Japanese-inspired technique that uses natural winds instead of machines. The building envelope, characterized by a second layer of reclaimed wood cladding, makes the volume of the fruit cellar even more ethereal. The building is a combination of functionality, aesthetics, and dialogue with the surrounding environment.