Harvest takes places in the second ten days of September. Our grapes dry in drying rooms for approximately 100 days, with a weight loss of 40%. Destemming and gentle pressing follow. Fermentation lasts 25 days in stainless steel tanks; it occurs at controlled temperature of 15° - 20° C with daily pumping over. Amarone agesfor 24 months in French oak barriques and tonneaux. A further 6-month bottle ageing occurs.

Excellent with stewed and barbecued game, braised meat, mature cheese, and sweet and sour cuisine.