Vineyard selection of the best grape bunches. The grapes are subsequently pressed gently, followed by skin maceration at low temperature for 8-10 days. The fresh wine then goes through the unique “ripasso” process, wherein it is passed through the must of Amarone in February. This second maceration promotes the extraction both of tannins, which give this wine its longevity, and of the rich dried-fruit aromatics of Amarone. After malolactic fermentation, maturation takes place for between 18-24 months in medium and large-size oak casks. Finally the wine is refined for at least 6 months in bottle prior to release.