Vinification: Amarone is the product of the wine-making method well known to the Romans called "appassimento" (grape drying). At the end of September or the beginning of October, the best clusters of grapes from the hillside are picked and placed on bamboo racks in special lofts equipped with the NASA “natural appassimento” control system. At the end of January the grapes weigh 35% less and have concentrated their sugars. This time only the Corvina grapes were naturally infected by noble rot. The processes that follow are: soft pressing; partial destalking; 45 days fermentation in large Slavonian oak barrels or stainless steel vats at low, natural temperatures; transfer into barrels of 30-40 hl where the alcoholic fermentation continues for 35 days in the presence of selected alcohol resistant yeasts; malolactic fermentation. 24 months with 80% aged in Slavonian oak barrels of 40-80 hl and 20% in small Allier and Slavonian oak barrels. The wine is then bottle-aged for a minimum of 4 months.