“If this is not Amarone, then it is a lying wine!” This was the exclamation of an experienced sommelier, when he tasted our first Ripasso wine in 2000, an incident which gave birth to the name of our wine, “Il Bugiardo,” or “the liar.”

A portion of the grapes were destemmed, crushed and pressed immediately in September; the remainder was left to dry until November. Fermentation took place at a controlled temperature of 28˚(82˚F). The grapes that had been left to dry were vinified and macerated for 20 days. In January, the must from freshly vinified grapes was re-passed in the Amarone marc, following a traditional ripasso technique, and underwent a second fermentation. The two wines— the ripasso and the wine from the dried grapes— were then blended together. The wine was aged for 12 months in oak and six months in bottle before release.