• A single-vineyard bottling

• 50% of grapes are pressed immediately after harvest, 50% are dried for 2 months

• After 3-4 days of maceration, primary fermentation starts with indigenous yeasts

• Wine is racked and then sits until February, when it is racked onto the lees of the Amarone which starts a second alcoholic fermentation (this process is called ripasso)

• After this fermentation, the wine is racked into large Slavonian oak barrels for seven years