The Hatteso Amarone is made from Corvina, Rondinella, and Molinara. After the manual, the grapes are placed in small wooden crates of around 4-5kg each to ensure that the grapes are not already crushed.
The grapes are then dried for a period of approximately 90-100 days in a special room. The grapes hereby lose around 50% to 60% of their weight and very concentrated. After that the wine stays in new oak for 36 months and after that it gets at least 2 years of aging in the bottle and then the wine is released sparingly and only to strictly selected sellers.