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.