The grapes are carefully selected during the harvest in the vineyard, they are then pressed using a delicate Pigiadiraspatura (pressing and separation of stalks). This is followed by fermentation at a controlled temperature for 8 to 10 days. At the end of the alcoholic fermentation the new wine is stored in stainless steel vats before being " ripassato" (passed over the pressed grapes used to make Amarone wine). This is the major characteristic of this wine the "ripasso" of the new wine over the pressed Amarone grapes which are pressed in February, gives rise to a second fermentation which helps extract both the tannins and aroma typical of Amarone. Thanks to this process the wine acquires structure and a long shelf life. After racking the wine undergoes the process of malolactic fermentation followed by a careful selection of the various lots. the wine is then matured in medium sized wooden casks for 36 to 48 months. After bottling the wine rests for a further 6 months at a controlled temperature.