"In our vineyards, the grapes are usually picked in the beginning of October. We are very careful to pick only the grapes that are firm and ripe and meet our strict standards of fruit suitable for our Amarone. After the grapes are harvested, we put them on racks or straw mats and let them dry for three months in a warm dry environment with plenty of air circulation. During that time the grapes lose about 30% of their volume, gaining intensity of flavor. Amarone is traditionally made by soft pressing the dried grapes in January while keeping the must cool. This cool environment slows down the fermentation, extracting the fruity raisiny quality from the grapes, which makes Amarone so famous. After the fermentation is finished sometime in March, it is refined and siphoned off to settle in Slavonian oak casks for 2 1/2 years. Amarone is a unique, full-bodied wine that is ideal game or heavy meat dishes or with blue veined cheeses for dessert." - Importer