The best bunches are selected and harvested with care. After crushing and destemming, maceration follows on the skins for 15 days, with remontages and fermentation at a controlled temperature of 20-24° C.
After resting in steel tanks until February, the product is then placed on the used skins of the Amarone. This fermentation enhances the structure and aroma of the wine. After racking and cleaning, the wine is transferred to barriques of various capacities. After 12 months, it is blended and allowed to age in the bottle for another 6 months.
The wine with an intense red color, has strong aromas of marasca cherry, but also of blueberry and currant followed by notes of licorice and spicy hints.