The harvest at Massimago is carried out exclusively by hand, in order to carefully select the bunches and preserve the integrity of the grapes, which is essential for high-quality organic production. During the harvest, the ripeness, health, and compactness of the bunches are checked, and any imperfect ones are discarded. The grapes destined for Amarone and Ripasso are selected with even greater care and taken to the drying room for drying. Meanwhile, the grapes are transported to the cellar in small crates, gently pressed, and the first fermentations begin. It is an intense moment, involving manual labor, natural rhythms, and great attention to detail.