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The Withering

The best grapes are selected for the production of the Amarone wine, the bunches are placed on racks called "arelle" to wither for a period that goes from the harvest until January, or the beginning of February.
During these months every grape loses approximately 40% of its weight because of the loss of water and is subjected to physical and chemical transformations that will grant the wine a unique bouquet both at the olfactory and at the taste level, in addition to giving it great concentration.

The grapes used for the production of the sweet wine Recioto are pressed in March.

Amarone is not only technique, but the result of careful selection.