After pressing and destemming, fermentation is set off at controlled temperature of 24-25°C with remontages every 8 hours to extract polyphenols and anthocyanins.

 

Placed in steel tanks until February, the wine is then left on the dried skins of the Amarone where it ferments again, enhancing the structure and aromas of the wine, according to traditional “Ripasso method”.

 

After decanting, the wine is transferred into barriques of various capacity and toasting, where it stays for some months before assembling and bottling. Ageing in bottle for 2-3 months.