The production of Amarone and consequently of Ripasso exploits traditional grape-drying techniques, starting with a manual harvest and subsequently leaving the berries on 6–7 kg racks in dry, well-ventilated rooms.

The grapes remain in drying lofts for 3–4 months and are constantly monitored until they lose about half of their weight through evaporation of water, achieving concentration of desired sugars.During this phase a series of complex transformations take place in the grapes: increase of total acidity and decrease of malic acid until it almost disappears; modification of the glucose–fructose ratio; concentration of polyphenols; considerable increase in glycerine and the formation of many other substances, especially of an aromatic type.

After grapes are dried, they are crushed and fermented.