The vineyards for this wine are situated at an elevation of 250-300 metres above sea level in the hills outside Verona, in the Valpantena Valley. Positioned on south and south-east facing slopes, the vines benefit from cool breezes that flow down the valley from the foothills of the Dolomites. This natural airflow moderates the climate, allowing the grapes to ripen fully while preserving their aromatic compounds and acidity. The soil in this area is poor and chalky, which stresses the vines and results in the production of superior quality fruit. The vines, aged between 20 and 30 years on average, are cultivated using both the traditional Pergola Veronese and Guyot training systems.

The selected grapes were hand-harvested in mid-September and then left to dry in specially ventilated rooms until the end of January, during which they lost about 40% of their natural weight. After drying, the grapes were destemmed and crushed at the end of January. Fermentation took place at a controlled temperature of 18-20°C with periodic daily pumping over, and the maceration lasted for 20 days. The resulting Amarone was matured in French oak barriques for 18 months before being transferred into concrete tanks for final filtration prior to bottling.