The harvest takes place at the end of September and is exclusively carried out by hand. After de-stemming and crushing, the grapes are fermented in wide, shallow stainless steel tanks which maximise the skin contact. The fermentation temperature is maintained at around 18-20C. By March, the first fermentation is long finished and the wine is refermented with a mixture of new dried grapes and spent skins already used to make Amarone and Recioto. This second fermentation takes place at a low temperature of 15-18C and lasts for around a week. Wood maturation lasts for fifteen months in a combination of Slavonian oak vats with capacities ranging from 800 to 3000 litres.