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Raw material:
Sugar-high residues of the Amarone della V alpolicella winemaking process, namely the pomace of dried Corvina, Corvinone and Rondinella grapes. After pressing, these grape residues are collected, placed inside sealed tanks and immediately distilled, in order to capture and preserve the quality, aromas and flavour of this great wine.

Ageing:
Prolonged ageing inside 225-litre-size, medium-toast barrels made of prime French oak varieties, which are kept in a dark environment at a controlled temperature.

Distillation process:
Batch distillation using a copper, bain-marie-heated pot still. The head and feints, i.e. the first and last condensate, are discarded and only the heart is preserved. Distillation is extremely slow, to ensure that the volatile compounds responsible for the aromas and flavour evaporate and condense under ideal conditions.

Alcohol content:
40% vol.