For their Amarone the grapes are dried in very small amounts (max. 4kg) in tiny cases. This allows for the air in their windy out-building to dry the grapes very efficiently for 3 to 4 months and helps prevent disease. Very labour intensive, their drying house is packed to the rafters with small cases, but the results are clearly worth the effort.
Once the grapes have reached the right concentration, they are crushed using a press with rubber rollers so that the pressing is as soft as possible. After this operation, the crushed grapes enter the fermentation vats, where the maceration begins.
The fermentation usually begins after a few weeks.
The maceration then lasts for about forty days during which the necessary repassing and punching down is carried out. When the maceration is over, the Amarone is removed. After a few days of standing in containers of vitrified cement (a period necessary for the wine to deposit the coarser parts) the wine immediately enters wood.
The wooden barrels are of great importance for the refinement of our wines. We only use french oak barrels, with various sizes. After about thirty-six or forty months Amarone is ready for the bottle.