Amarone in the product of the ancient wine-making method called "appassimento" (drying of the grapes). At the end of September to the beginning of October, the best clusters of grapes from the hillside vineyards are picked and placed on bamboo racks. The grapes are then left to dry for 48 hours in rooms with controlled atmospheres (controlled humidity and forced ventilation) and then in large rooms in the old farmhouses in the hills until about the middle of January. There are large open windows to allow the free flow of air which is vital to the drying of the grapes.