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. The wine then undergoes a unique “secondary fermentation” on Amarone pomace in February, imparting the aromas and flavours of Amarone’s dried fruit. The wine is aged for 18 to 24 month in medium and large size- oak casks and then refines for at least 6 months in the bottle prior to release.