After pressing and destemming, fermentation andmaceration follows for 15 days with remontages at acontrolled temperature of 24-25°C. Placed in steeltanks until February, the wine is then left on the skinsof the Amarone where it ferments again according totraditional “Ripasso method”.This enhances the structure and lends notes ofMorello cherry and red fruits. After decanting, thewine is transferred to barriques and tonneaux ofvarious capacities where it remains for 9 monthsbefore assembling and bottled where it matures foranother 2-3 months Ruby red colour with garnet highlights. On the nose itdisplays red fruits with light balsamic and herbaceousnotes. On the palate it is well balanced with notes ofred fruits and strawberries. The light toasting of thewood gives the wine softness, floral and vanilla notes.