Crio-maceration is followed by a controlled fermentation for 20/30 days with a frequent pump over to break skin cap. Barrel ageing for 30 months followed by 8 to 10 months in bottle.

The seven brothers and cousins involved with ILatium Morini changed their approach in 2004 and decided to keep the best grapes to make wine themselves. Since 2004 the torrent of accolades, including an IWC Gold for their Amarone and glowing reviews from Jancis Robinson, would suggest that they made the right decision.