DOCG Amarone
della Valpolicella

Vinification

After careful selection, the grapes are hand-picked in mid-October, placed in small cases and then left to dry naturally in large, dry, well-ventilated rooms.
The process imparts a higher concentration of sugars, glycerol and aromas.
Four months later, in the middle of winter, the grapes are softly pressed.
The fermentation process is long and slow as a result of the cold temperature and the maceration on the marcs continues for over a month.
The wine is aged in medium-sized Slavonian oak casks and then in small oak barriques for thirty months. It ages in the bottle for a further eight months.
Production is limited.