Amarone della valpolicella from Zenato is made from 80% Corvina-, 10% Rondinella and 10% Oseleta- and Croatina grapes. The grapes are grown on the hills around S. Ambrogio di Valpolicella, 300-350 meters above the sea level in south-easterly direction. The harvest is done by hand in late September, early October and the grapes are then left to dry (appassimento) in wooden “cassettes” during 3 to 4 months. The grapes are then crushed and are let to ferment for 15-20 days at 23-25 ° C. The wine is stored in oak barrels for at least 36 months.