After the harvest (done by hand), the intact whole grapes are taken to the winery, the stems are removed and the skins are gently pressed. Maceration and fermentation are done in stainless steel tanks with automatic control of the temperature.
Instead, the grapes that are destined for the production of Amarone and Recioto wines are carefully selected and put in boxes (plateaux).
These grapes stay in well aired and dry places for at least 3 months, where obtain an extraordinary concentration of sugar and other fundamental components like extract, glycerin and aromas.
Pressing and fermentation are done in winter. Successively the wine is placed in barrels for the maturation (30 months for Amarone, 6 months for Recioto).