The grapes are softly crushed while removing the stalks. The fermentation temperature ranges from 22° to 28° C. Then the must is left for 12 days to macerate, acting a manual press at regular intervals (20 minutes, 3 times daily). The wine is then stored in stainless steel tanks till February when it is poured over the lees of the Amarone grapes for 15 days at a temperature of 15° C (this technique is called Ripasso). After this procedure the wine is transferred in barrels for 24 months.