After 3 months of drying, the grapes undergo a traditional vinification process involving a soft pressing procedure. Fermentation on the grape skins lasts about 30 days in order to obtain the best concentration and extraction of all the aromatic components. The wine ages both in small (not new) French barrels, and big wood casks for at least 2-3 years depending on the vintage. It is then bottled and rests an additional year before being released. Deep ruby-red in color with a strong nose of dried fruit, especially cherry and plum with a nuance of licorice. On the palate, it is dry and very full bodied with a nice acidity which carries all the other characteristics of an Amarone; leather, tobacco, and luscious ripe fruit flavours. Tannins are there to sustain the complexity of this wine, but they are smooth and subtle.