Fattori Amarone della Valpolicella Riserva

Grapes are hand picked during the first two weeks of September and then laid to dry in small boxes in well-ventilated rooms for 4-5 months, concentrating their flavors, sweetness, and colors.  In winter the grapes are crushed, fermentation starts with natural yeasts, then fermentation is finished in 500 – 1,000 liter oak barrels.  The wine matures in wood for 30-36 months before bottling.  Annual production is around 5,000 bottles.