The process begins with the very finest grapes, Corvina, Corvinone and Rondinella, from the Veneto region of Italy in the Negrar hills that surround the city of Verona. Only the outside clusters of grapes, or recioto, that soak up the most sun and are the richest tasting are selected to create San Giuseppe Amarone Classico. Amarone grapes are hand picked. The best of them are laid out to dry for 120 days. These grapes, super concentrated with sugar and flavor, are pressed and steeped with skin for 30 days. The process is followed by maturation in oak barrels for 18 months. Once bottled, it sits for another 60 days to create a wine of rich full character and a refined softness.