Selection in the vineyard of the best grape bunches. The grapes are subsequently pressed gently and this is followed by a skin maceration at low temperature for 8-10 days.
Peculiarity of this product is the following “ripasso” of the wine on the Amarone skins in February. This second maceration favours the extraction of tannins, which give this
wine its longevity, and of the typical fragrance of Amarone wine. After the malolactic fermentation, maturation takes place for between 18-24 month in medium and large sizeoak casks. Finally the wine is refined for at least 6 months in the bottle prior to release.