"A single vineyard bottling. Grapes are pressed immediately after harvest. After 3-4 days of maceration, primary fermentation starts with indigenous yeasts. Wine is racked and then sits until February. When is racked on to the lees of the Amarone which starts a second alcoholic fermentation (this process is called ripasso). After this fermentation, the wine is racked into large Slavonian oak barrels for seven years." -Winery Notes