The best clusters of grapes were dried for four months on bamboo racks, concentrating the sugars and losing 35% of their weight in the process. After soft pressing and partial destemming, fermentation began in a mixture of Slavonian oak and stainless steel tanks. After forty-five days, the wine was transferred to large barrels for a further thirty-five days’ fermentation, followed by the malolactic. It was then aged for twenty-four months in oak: 80% large Slavonian barrels, 20% in small Allier and Slavonian casks.

Region

Amarone