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Amarone production begins with a very careful selection of the grapes in the vineyard during harvest. This operation is extremely important and defines which grapes will be able to face 100-120 days of drying.
It is not a matter of choosing the better looking or fullest bunches. The ones selected for Amarone production are the sparsest, able to undergo a uniform and homogeneous drying. The selected bunches must also be perfectly healthy and dry. They are placed in small plastic crates in the drying loft. This avoids bacterial transmission and enables an optimal drying.


While drying, grapes lose 50% of their weight, change in phenolic structure, and concentrate sugars.
In January, pressing begins, followed by a very slow fermentation characterized by frequent pumping overs and delastages.
Aging takes place in small 225l French oak barrels and then in larger Slavonian oak barrels, as per tradition.


Ripasso is an oenological technique where Valpolicella wine is left to macerate for about 5 days with fermented Amarone marcs. Refermentation enriches the structure of the wine which receives part of the aroma, structure and body from Amarone.