Harvest generally begins during the last ten days of September and continues through to the end of October. Fermentation and ageing: To make a great Amarone only the best grapes are used. The least compact grape bunches which have the best exposure to sunlight in the vineyard are selected. Immediately after vintage the grape bunches are placed on cane drying racks which facilitate the drying or "raisining" of the grapes. This drying period lasts from vintage to the end of January or early February. During this "drying" period the grapes loose approximately 40% of their weight in water and undergo certain physio-chemical transformations that give to the finished wine both a unique bouquet and flavour as well as a remarkable concentration. The making of Amarone is a result of rigorous work in the vineyard and a patient and meticulous period of ageing lasting for four years from the completion of fermentation. This Amarone is fermented in stainless steel tanks at the very low temperature of 10-15°C. This is due to the low ambient temperature during winter. Following fermentation the wine is left to age for 36 months in 3000 litre oak barrels. Once bottled the wine remains in the winery for a further period of 8 months before its commercial release.