||80% Corvina, 5% Croatina, 10% Rondinella, 5% Oseleta
||After the harvest, the grapes are carefully selected, and the healthiest ripest fruit is placed in cases in a well-ventilated room to raisin for 3-4 months. After this period the grapes are pressed, left on the skins for 15-20 days at the temperature of 23°-25°C, and fermented till becoming the delicious wine that Amarone is.
||In oak barrels for 36 months.
||It is recommended with roasted meat, grilled meat and mature cheeses.