The vineyards are located on the hillside of Valpantena in North Eastern Valpolicella. With its first release in 1959 the Amarone is obtained from the best bunches of grapes that are harvested by hand, separated as not to touch and left to raisin in wooden racks for 90 days. After raisining, the grapes increase in sugar extracts by 25-30%. At the end of January the grapes are pressed and left to ferment for 25-30 days. After the final press the wine is racked into stainless steel tanks where malolactic fermentation takes place. Afterwards, the wine is aged for 18-20 months in a combination of small French oak barrels and Italian cherry wood casks before going into bottle. Once in bottle, with wine ages another 2-4 months before being released.