Amarone is made with the best bunches of Corvina, Corvinone and Rondinella from our Fraune estate, in the Classica Area with a unique technique, hat has been used since Roman time, called “appassimento”. The grapes are naturally dried for 3 months in the drying facility (fruttaio). During the drying process, the grapes dehydrate losing 40-50% of their original weight, with a consequent concentration of all their substances. During the month of January, the grapes are destemmed and ferment for 2 weeks. Maturation is completed in French oak barriques and tonneaux for a period that may vary from 42 to 50 months. Then the wine is aged in bottle for minimum 6 months.