Only the best quality grapes from those parts of the vineyard with the most exposure to sunlight are chosen to make this wine. The grape bunches are placed in small wooden cases, and the drying period begins, lasting from the harvest until around January. As the grapes slowly dry they undergo physiological changes that contribute to the wine’s unique bouquet and flavours. Amarone is the result of meticulous work in the vineyard and a patient aging period in a large 2000 litre oak barrels that lasts for at least three years from the completion of fermentation.