INFO:

Gentle crushing and destemming, followed by temperature-controlled fermentation  with daily punching down of the cap of skins into the must so as to allow for a delicate extraction. After the first fermentation is completed, the skins of the grapes that have been pressed to make Amarone are added towards the end of winter, setting off a second, slow fermentation. Following this second fermentation and the malolactic fermentation in stainless steel, the wine is put into 30-hectolitre French oak casks for at least 18 months before bottling.