The Corvina, Molinara and Rondinella grapes, are the base for the production of the great Verona wines, such as Valpolicella, Ripasso and Amarone. The vineyards are located on the hills not very far from Verona at an altitude of about 150 to 250 metres above sea level. The grapes are harvested manually and placed in wooden cases, this is usually is done at dawn or at late in the evening, in order to avoid the intense heat that the grapes may suffer during the day.

After the harvest, the grapes are quickly taken to the winery. Here they are carefully classified and divided. Fermentation continues in small oak barrels at controlled temperatures. In January and February the wine is passed on the noble skins of Amarone. In this way the wine structure becomes stronger, rich of complex fragrances and tannins. After that, it if left for ageing in oak barrels for 12 months.