The Amarone vineyards are located on the hillside of Valpantena in North Eastern Valpolicella where the grapes are harvested by hand. Tuffo Amarone is made using the Passito method where the grapes are partially dried on straw mats in order to concentrate the grapes’ flavors and sweetness prior to vinification. At the end of January, the grapes are pressed and left to ferment for 25-30 days. After the final press, the wine is stored in stainless steel tanks where malolactic fermentation takes place. The wine is aged for 18-20 months in small French oak barrels before going into the bottle. Once in the bottle, the wine ages for another 3-4 months.

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