Tuffo first released an Amarone in 1959. Their Amarone is obtained from the choicest bunches of grapes, which are harvested by hand, separated as not to touch and left to dry in wooden racks for 90 days. During this drying process, called appassimento, the water within the grapes evaporates, leaving concentrated fruit extract inside each grape. After this raisining, the grapes loose up to 30 - 40 % of their weight, and increase their sugar extracts by 25 - 30%. At the end of January the grapes are pressed and left to ferment for 25 - 30 days.