Grapes are held in steel tanks and in concrete vats, without added yeasts or other biotechnical agents, until the fermentation begins, with very few pumpovers or punchdowns performed. After maceration on the pomace for over 2 months, the wine matures in large Slavonian oak ovals for a minimum of 5 years. From this moment on, regular topping-up is the only operation performed: time very gradually shapes the wineʼs characteristics. It receives one yearsʼ bottle-ageing. Amaroneisproducedonlyinthefinestgrowingyears