The Giuva winery produces this sensational Amarone della Valpolicella blending grapes from the autochthonous Corvina vine for the 50% to which is added the 20% of Corvinone, the 25% of Rondinella and the 5% of Oseleta-Croatina. All these grapes come from Veneto region, within the limits of the Giuva estate. The first part of the vinification is the fermentation that takes place according to tradition, the selected grapes from the vineyard are left to dry in wooden boxes and than they are vinified in December. After a maceration at natural and cold temperature of the winter, they heat up to trigger a long fermentation, maintaining the 24°. The subsequent automatic fulling cycle, of at least 20 days, guarantees the right compromise between maceration and extraction of all that grapes can give. The fermentation then ends in new barriques, in which the wine remains at least 24 months. The refinement of the wine develops in the bottle and allows to complete the work.