Drying
The grapes which are used for the production of Amarone, Recioto and Passito are put into a box/case where they stay for 90 to 120 days without the help of dehumidifier, how tradition asks it. .
Refinement
The wines Valpolicella Classico Superiore, Amarone Classico, Recioto Classico and Passito Bianco are refined for about 15 to 50 months either in barrels of durmast from Slavonia and in French barriques or in casks of about 20 hl. The length of period and the type of barrel depends on the typology of wine.
